How To Make The Easiest Brisket Ever With Caramelized Onions | Rachael Ray
Recipe Information
Beef Brisket
Cultural Context
Beef brisket has deep roots in American barbecue culture, particularly in Texas, where it is a staple at cookouts and gatherings. Traditionally, brisket is slow-cooked to achieve tender, flavorful meat, often served with sides like coleslaw and baked beans. Today, it is celebrated in various forms across the U.S. and has gained popularity worldwide for its rich flavor and versatility in dishes.
beef brisket
🥗Healthier: leaner cuts of beef
💰Cheaper: pork shoulder
Pork shoulder is generally less expensive and still provides a rich flavor.
Take four softball-sized onions and cook them down in four tablespoons of butter with a bay leaf.
Add a little ground thyme, salt, and white pepper to the onions while cooking them down.
Cook the onions until they are caramelized and sweet, adding a splash of sherry during the process.
Measure out two cups of chicken bone broth and add two tablespoons of demi-glace to it, melting the demi-glace in the broth.
Brown the brisket in the same pan used for the onions, placing the fattier side face down.
Preheat the oven to 325°F.
Once the brisket is browned, add the stock with demi-glace to the pot and then layer the caramelized onions on top.
Cover the pot and place it in the oven at 325°F until the brisket is tender.
Cooking Techniques
Equipment Needed
Spice Level:
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