↞ recipe box start page
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
view more member recipes
BRISKET WITH VIDALIA ONION PUREE
view my recipes
print
save
Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Vidalia Onion Dip
by buckyt
2 C. mayo 1 pkg. Kraft Natural Italian Style Cheese Crumbles 1 large Vidalia onion, chopped (2 c) Mix all ingredients, bake in 8x8 pan, 30 min. 375 degrees. Serve with triscuits.
by buckyt
2 C. mayo 1 pkg. Kraft Natural Italian Style Cheese Crumbles 1 large Vidalia onion, chopped (2 c) Mix all ingredients, bake in 8x8 pan, 30 min. 375 degrees. Serve with triscuits.
Baked Vidalia Onion Dip
by monteen4327
1 large round or oblong loaf of bakery bread 4 cups medium diced Vidalia onions 1 bunch green onions, thinly sliced 3 cloves garlic, minced 1 pound Swiss cheese, grated 2 1/2 cups mayonnaise 2 t
by monteen4327
1 large round or oblong loaf of bakery bread 4 cups medium diced Vidalia onions 1 bunch green onions, thinly sliced 3 cloves garlic, minced 1 pound Swiss cheese, grated 2 1/2 cups mayonnaise 2 t
Vidalia Onion Canapes
by monteen4327
Onion Spread: 2 cups grated Vidalia onions, squeezed dry 1 cup freshly grated Parmesan cheese 1 cup full-fat mayonnaise 1/2 teaspoon cayenne pepper Blend first four ingredients. Refrigerate,
by monteen4327
Onion Spread: 2 cups grated Vidalia onions, squeezed dry 1 cup freshly grated Parmesan cheese 1 cup full-fat mayonnaise 1/2 teaspoon cayenne pepper Blend first four ingredients. Refrigerate,
Vidalia Onion Bacon Pie
by ICOOK2
Crust: Cooking spray 1/2 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 2 tablespoons butter 2 to 4 tablespoons tablespoons ice water
by ICOOK2
Crust: Cooking spray 1/2 cup cornmeal 1/2 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 2 tablespoons butter 2 to 4 tablespoons tablespoons ice water
view more member recipes
related CDKitchen recipes
Basic Brisket
Tender Beef Brisket
Passover Brisket
Texas Oven-Roasted Beef Brisket
Brown Sugar and Mustard Glazed Corned Beef
Spicy Chipotle Beef Brisket
Beef Brisket With Barbecue Sauce
Balsamic Basil Brisket Burgers
Onion And Wine Braised Brisket
Hot Vidalia Onion Dip