Smokey Braised Brisket and Onions
By Le Creuset
Smokey Braised Brisket and Onions
By Le Creuset
Yield/Serves:
Makes 4 to 6 servings
- 3 pound beef brisket, trimmed
- 1 tablespoon salt
- 2 teaspoons fresh ground pepper
- 2 teaspoons paprika
- 2 teaspoons chili powder
- 2½ medium sweet or red onions, sliced
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (12-ounce) beer
- 2 tablespoons Worcestershire sauce
- 3 tablespoons cider vinegar
- ½ cup brown sugar
- 1 bay leaf
- Salt and fresh ground pepper to taste
Preheat oven to 285°F. Mix salt, pepper, chili powder and paprika together in small bowl and rub on all sides of brisket and set aside.
Heat enameled cast iron oven base over medium heat, add oil and onions. Cook over medium-low heat until beginning to caramelize, about 8-10 minutes, stirring only every few minutes.
While onions are cooking, preheat enameled cast iron grill pan lid over medium high heat and very lightly oil surface of grill. Sear brisket on all sides, about 3 minutes per side, to achieve deep brown grill marks.
Add garlic, cook until fragrant, then stir in tomato paste and cook until it begins to darken. Add beer and scrape bottom of pot with wooden spoon to deglaze. Stir in Worcestershire sauce, vinegar and brown sugar, add bay leaf, and simmer over low heat. Add brisket, cover with lid and cook in a 285°F oven for 3 to 3 ½ hours until tender and a thermometer consistently reads 190°F, basting meat every hour.
Remove brisket and let meat rest for 15-20 minutes, skim fat and reduce sauce on the stove over medium heat if desired, seasoning with salt and pepper if needed. Chop or slice brisket and serve with sauce.
Heat enameled cast iron oven base over medium heat, add oil and onions. Cook over medium-low heat until beginning to caramelize, about 8-10 minutes, stirring only every few minutes.
While onions are cooking, preheat enameled cast iron grill pan lid over medium high heat and very lightly oil surface of grill. Sear brisket on all sides, about 3 minutes per side, to achieve deep brown grill marks.
Add garlic, cook until fragrant, then stir in tomato paste and cook until it begins to darken. Add beer and scrape bottom of pot with wooden spoon to deglaze. Stir in Worcestershire sauce, vinegar and brown sugar, add bay leaf, and simmer over low heat. Add brisket, cover with lid and cook in a 285°F oven for 3 to 3 ½ hours until tender and a thermometer consistently reads 190°F, basting meat every hour.
Remove brisket and let meat rest for 15-20 minutes, skim fat and reduce sauce on the stove over medium heat if desired, seasoning with salt and pepper if needed. Chop or slice brisket and serve with sauce.