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Braised Brisket Recipe

kept byDAPHNE

This recipe calls for second-cut brisket, sometimes referred to as deckle. Second-cut brisket is fattier and richer than first-cut brisket with more of a short rib taste and texture. It can be tricky to find in grocery stores (except maybe in Texas), so you may need to special order it from your butcher. If all you can find is first-cut brisket, which is typically labeled simply “brisket,” go ahead and use it. The recipe will still turn out delicious.

Prep Time: 25 mins
Cook Time: 5 hours
Serves 8 to 10


4 to 5 pounds (1.8 to 2.3 kilograms) brisket, preferably second-cut
Kosher salt and freshly ground pepper
1 tablespoons mild olive or vegetable oil
3 large yellow onions, halved through the roots and thinly sliced (about 1 1/2 pounds)
8 sprigs fresh thyme
8 garlic cloves, thinly sliced
2 bay leaves
1 1/2 cups (360 milliliters) dry red wine
3 tablespoons balsamic vinegar
1/4 cup (95 grams) honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup (240 milliliters) homemade chicken stock or canned chicken broth



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