So savory and tender and the onion gravy is rich and delicious!
Amount Per Serving
1Tablespoonvegetable or canola oil, for the brisket
2Tablespoonsvegetable or canola oil, for the onions
2teaspoonsminced fresh garlic, to taste
3/4teaspoonground black pepper
2cupsred wine (optional)
1cuplow-sodium beef broth (optional)
Preheat oven to 375 °F. In a Dutch oven or other heavy baking pan large enough to hold brisket, heat oil for the brisket in oven 10 minutes.
Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.
While brisket is roasting, in a large heavy skillet cook onions in oil for the onions over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more.
Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in water and bring to a boil.
Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, about 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.)
Remove brisket from oven and let cool in onion mixture 1 hour.
Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a bowl and chill, covered, overnight.
Preheat oven to 350 °F.
Discard fat from onion mixture. Put onion mixture in a blender with the wine and beef broth (or water). Blend gravy until smooth.
Slice brisket against the grain (thick or thin, as you prefer).
In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing