Brisket with Vidalia Onion Puree Recipe

"Buy fresh brisket (not corned or brined), ideally the flat or first cut, which is leaner than point or second cut, and has a layer of fat running across it to help keep it moist. Hungarian paprika, ground from dried sweet peppers, gives the sauce another layer of flavor and a slightly reddish color. There are six types of Hungarian paprika, ranging from delicate to hot; any of them would be fine for this dish. Adapted from Chef Virginia Willis' wonderful Southern cookbook, "Bon Appetit, Y'all"."

Original is 6 servings

Metric US

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Nutritional

Serving Size: 1 (467.4 g)
Calories 506.8
Total Fat - 24.5 g
Saturated Fat - 7.3 g
Cholesterol - 164.1 mg
Sodium - 372.5 mg
Total Carbohydrate - 7.9 g
Dietary Fiber - 1.4 g
Sugars - 2.9 g
Protein - 57.4 g
Calcium - 40.9 mg
Iron - 5.7 mg
Vitamin C - 4.7 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 375º. To cook the brisket, in a large heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt & pepper. Sear the brisket until a rich dark brown on both sides, 8-10 minutes, total. Remove to a plate.

Step 2

Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5-7 minutes. Add garlic and cook until fragrant, 30-45 seconds. Add paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 2 1/2 - 3 1/2 hours, adding more stock if needed, so the meat does not dry out.

Step 3

Remove the brisket from the oven and transfer to a cutting board. Remove and discard bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Taste and adjust seasonings with salt & pepper. To serve, slice the brisket against the grain and serve with the onion puree.