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Recipe by Daniella Silver

Balsamic-Braised Brisket

Balsamic-Braised Brisket add or remove this to/from your favorites
Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

This brisket comes out smooth and creamy every time.

Ingredients

Main ingredients

  • 4–5 pound beef brisket

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon garlic powder

  • 2 tablespoons Bartenura Olive Oil

  • 3 large onions, thinly sliced

Directions

Marinate the Brisket

1.

Coat a large roasting pan with nonstick cooking spray. Add brisket; sprinkle with salt, pepper, onion powder, and garlic powder. Rub brisket with spices to coat on all sides.

2.

In a large nonstick skillet, heat oil over medium heat. Sauté onions for five minutes, until softened. Stir in parsley, tomato paste, honey, bay leaves, vinegar, and wine. Simmer for five minutes, stirring occasionally. Let cool.

3.

Pour sauce over, around, and under the brisket. Cover and marinate in the refrigerator for at least one hour or overnight, turning occasionally.

Cook

1.

Preheat oven to 325 degrees Fahrenheit. Bake, covered, for three to three and a half hours or until meat is fork-tender. (Calculate 45 minutes per pound to determine the cooking time.) Discard bay leaves. Let cool.

Serve

1.

Refrigerate several hours or overnight. 

2.

Discard hardened fat from gravy. Trim excess fat from brisket. Slice against the grain to desired thickness.

3.

Reheat, covered, in pan gravy at 350 degrees Fahrenheit for 25–30 minutes.

Tips:

Ask your butcher to cut a very large brisket (8 pounds/3.6 kilograms) in half. Total cooking time will be the same as for one 4-pound/1.8-kilogram brisket.

Notes:

Brisket should be cooked “low and slow,” with lots of onions. The internal temperature should not rise above 180°F on a meat thermometer; after it reaches 200°F, the brisket will become dry.

Serve

Notes by Norene.

About

Recipe from The Silver Platter by Daniella Silver with Norene Gilletz. Reprinted with permission from the copyright holders ArtScroll/Mesorah Publications.

Balsamic-Braised Brisket

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Fayge
Fayge
2 years ago

Very good and low in sugar.