Brisket with Sherry Braised Onions
A slow-braised brisket with Sherry Wine Vinegar and tender onions, perfect for a cozy meal in. Simple ingredients, plenty of time, and a satisfying result.
Brisket with Sherry Braised Onions
Rated 5.0 stars by 1 users
Category
Meats & Barbecue
Cuisine
American
Servings
6-8
This is the kind of dish that makes the house smell amazing while it cooks. It's delicious!
Ingredients
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1 6-8 lb. Beef Brisket
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3 Tbsp. Sea Salt, Fine
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2 tsp. Black Pepper, Cracked
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¼ C. Arbequina Extra Virgin Olive Oil
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3 Medium Yellow Onions (Peeled and Sliced)
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2 Red Onions (Peeled and Sliced)
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4 Shallots (Peeled and Sliced)
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6 Cloves Garlic (Peeled and Minced)
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1 C. Sherry Wine
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½ C. Sherry Wine Vinegar
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1 C. Beef Broth
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2 Tbsp. Tomato Paste
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Pinch Rosemary, Cracked
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2 Bay Leaves
Directions
Preheat oven to 300°F. Pat brisket dry with paper towels and season with salt and pepper.
Heat Arbequina Extra Virgin Olive Oil in an extra large skillet over medium-high heat. Once the oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown, about 2-3 minutes per side. Remove from the pan and set aside on a large plate or platter.
Add the onions, shallot, and garlic to the pan and sauté for 1-2 minutes. Deglaze the pan with sherry wine, using a wooden spoon to scrape up any browned bits. Bring to a simmer.
Once simmering, add the Sherry Wine Vinegar, beef broth, tomato paste, rosemary, and bay leaves. Stir to combine.
Return the brisket to the pan along with any pan juices from the plate, nestling it snugly among the onions. Cover the pan and place it in the oven. Roast for 4-6 hours or until the brisket is fork tender (this may take longer depending on your oven and the cut of brisket).
Remove the brisket from the oven and allow to rest for 30 minutes before slicing and serving. Serve wit the braised onions on top.
Recipe Note
If you don't have Arbequina Extra Virgin Olive Oil on hand, substitute any mild extra-virgin olive oil.