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Onion-Braised Beef Brisket

kept byDAPHNE
recipe byCooks Illustrated
Notes: 

This recipe requires a few hours of unattended cooking. It also requires advance preparation. After cooking, the brisket must stand overnight in the braising liquid that later becomes the sauce; this helps to keep the brisket moist and flavorful. Defatting the sauce is essential. If the fat has congealed into a layer on top of the sauce, it can be easily removed while cold. Sometimes, however, fragments of solid fat are dispersed throughout the sauce; in this case, the sauce should be skimmed of fat after reheating. If you prefer a spicy sauce, increase the amount of cayenne to 1/4 teaspoon. You will need 18-inch-wide heavy-duty foil for this recipe. If you own an electric knife, it will make easy work of slicing the cold brisket. Good accompaniments to braised brisket include mashed potatoes and egg noodles. For a Passover menu, substitute matzo meal or potato starch for the flour.

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Ingredients: 

1 beef brisket , 4 to 5 pounds, flat cut preferred
Salt and ground black pepper
Vegetable oil
3 large onions (about 2 1/2 pounds), halved and sliced 1/2 inch thick
1tablespoon brown sugar
3medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
1tablespoon tomato paste
1tablespoon paprika
1/8teaspoon cayenne pepper
2tablespoons all-purpose flour
1cup low-sodium chicken broth
1cup dry red wine
3 bay leaves
3sprigs fresh thyme
2teaspoons cider vinegar (to season sauce before serving)


 

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