Brisket with Onions in Foil
Recipe: #11578
December 20, 2013
Categories: Christmas, Easter, Fathers Day, Mothers Day, Sunday Dinner Oven Bake, Oven Roast, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Beef Dinner, more
"Yummy. I use everglades seasoning instead of seasoned salt. This can be made ahead."
Ingredients
Nutritional
- Serving Size: 1 (803.2 g)
- Calories 1235.8
- Total Fat - 86.5 g
- Saturated Fat - 28.8 g
- Cholesterol - 444.3 mg
- Sodium - 7415.8 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 11.2 g
- Sugars - 16.5 g
- Protein - 83.4 g
- Calcium - 265.5 mg
- Iron - 9.9 mg
- Vitamin C - 38.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 300.
Step 2
Pat the brisket dry and poke holes, with a fork, every inch or so on the fat side.
Step 3
Sprinkle liberally with seasoned salt.
Step 4
Preheat a heavy pan over medium-high and add a touch of oil- when hot, brown the brisket on both sides- use a weight such as an upside down cast iron pan, on top of the brisket , when browning- each side takes about 7 minutes. Remove the brisket and set aside.
Step 5
To the same pan, add a bit of oil and add the onions-saute until soft then remove and set aside.
Step 6
To the same pan add another touch of oil and add the garlic-saute one minute then add the sugar, salt , paprika, thyme and tomato paste-cook for 1 more minutes, stirring constantly.
Step 7
Add the flour and cook, stirring constantly, for 2 more minutes.
Step 8
Add the wine and broth-deglaze the pan- bring to a simmer and let the mixture cook, stirring often, for 8 minutes.
Step 9
In a large roasting pan, lay down large pieces of foil both ways. Into the foil, place the onions, then the brisket-then pout the sauce on top. Fold the foil over to seal.
Step 10
Place into the oven and cook for 3 1/2 - 4 hours or until fall apart tender. Remove from the oven and let the brisket sit for at least 30 minutes before serving.
Step 11
You can thicken the juices or serve au jus.
Tips
No special items needed.