Imagine a slow-cooked beef brisket cooking in a broth of onion soup, slowly caramelizing and building a robust and beefy sauce. This is precisely what this recipe is — garnering a following and the toast of many online cooking blogs.
I have made this dish over several occasions and have tried them with various changes to get the flavor that I like. I often use fish sauce to add another dimension to the flavor. Many Italian dishes use macerated anchovies to enhance the flavor of a ragu. The fish sauce works well in this flavorful brisket.
Out-of-this-World Beef Brisket
Best Brisket Recipe you will ever cook!
Credit: Wax Nachman with some additions by 5starchefnurse
Ingredients
- 2 1/2 to 3 pound of beef brisket – preferably with a nice fatty cap over it
- 8-9 medium-sized yellow onions, cut into 1/3 inch thickness
- 1 1/2 tablespoons of salt (I used Himalayan salt)
- 2 tablespoons of fish sauce or 1 teaspoon of salt
- 1 large carrot or 2 medium sized, diced into small cubes
- 3 tablespoons of tomato paste
- 1 teaspoon ground black pepper
- 1 1/2 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 3 cloves garlic
- 1/2 cup of beef broth
- Freshly chopped Italian parsley
Directions
- Trim any excess fatty cap on your brisket. Do not overly trim, a 1/4 inch thickness will be a sufficient layer. Generously salt and refrigerate for an hour or two if you have time.
- In a large dutch oven pot, heat oil around medium-high setting on your stove. Once the oil is hot, brown the brisket on all sides will take about 15-20 minutes. Remove from the pot and set aside. Turn on your oven at 350 degrees
- Add an additional tablespoon of oil start frying the onions. Continually mix not to burn the onions. It will take a while before you get a brown and caramelized onion base. Remove the browning onions from the heat.
- Place the brisket and juices on top of the browned onions. Using a wooden spatula, generously spread tomato paste over the brisket (fat cap layer). Sprinkle the cubed carrots and the chopped garlic. Drizzle with the fish sauce OR sprinkle with 1 teaspoon of salt. Cover with lid.
- Place the dutch oven in the middle section of the oven and cook around 325 degrees for 3 hours. Check after the first hour and spoon juices over meat. Cover with foil and cover with the lid. At the second hour, remove from oven and cut the brisket lengthwise at desired thickness. Add 1/2 cup of the beef broth, mix with the onion juices and spoon over the brisket. Cover again with foil then the lid. Return to oven and bake at around 350 degrees. 6. Remove brisket and place on serving platter. Strain the remaining broth from the pot and use to cover drizzle over brisket. Garnish with parsley.
Chef Notes: Serve with steamed potatoes or vegetables. I like to serve this with pappardelle pasta. Use 1/4 cup of the strained broth and add to the al dente pasta and stir. Using a fork, break the brisket into medium sized chunks and place over pasta. Garnish with parsley and/or Parmesan cheese. Serve while hot.
- PREPARATION BY PICTURES
