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Beer Braised Brisket with Onions
3.5-4 pound boneless beef brisket, trimmed of excess fat
3/4 t salt
1/2 t black pepper
2 T olive oil
2 pounds onions, halve lengthwise, thinly slice lengthwise (6 cups)
1 Turkish or 1/2 California bay leaf
12 oz bottle beer (not dark)
1 beef bouillon cube, crumbled
1 T balsamic vinegar
Preheat oven to 350°F. Pat brisket dry and sprinkle with salt and pepper, heat oil in a wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides (about 10 minutes), then transfer with tongs to a platter.
Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden (10-12 minutes), remove from heat and transfer half of onions to a bowl, arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar so liquid is about halfway up sides of meat and bring to a boil.
Cover pot and braise in middle of oven until meat is very tender, 3-3.5 hours, cool in sauce, uncovered, 30 minutes. Cover surface with parchment or waxed paper, replace pan lid and refrigerate for 1-2 days. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.
Serves 8 |
