Shelly's Recipe

BRISKET WITH VIDALIA ONION PUREE

Category: Brisket/Cornbeef

2 tablespoons canola oil
1 (31/2- to 4-pound) beef brisket, preferably first cut (see headnote)
Coarse salt and freshly ground black pepper
3 onions, preferably Vidalia, thickly sliced
4 cloves garlic, finely chopped
1 tablespoon Hungarian paprika
2 bay leaves, preferably fresh
12 ounces dark beer or ale
2 cups beef stock (page 227) or low-fat, reduced-sodium beef broth, plus more if needed

Preheat the oven to 375. To cook the brisket, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt and pepper. Sear the brisket until a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.

Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 21/2 to 31/2 hours, adding more stock, if needed, so the meat does not dry out.

Remove the brisket from the oven and transfer to a cutting board. Remove and discard the bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Taste and adjust for seasoning with salt and pepper. Serves 6

*Cook's notes: I cooked my brisket for a little over 3 hours and it was perfect. My brisket was about 4 1/4 pounds to start. I used Guinness Draught beer.