Much of the nation’s supply of brisket is made into corned-beef, pastrami or pot roast. Corned-beef brisket is a brisket that has been preserved with salt and flavorings (corned). That is not the kind to use for this recipe. Brisket contains very little fat, leaving the muscle fibers quite tough which is why it needs to cook at a low temperature for a long time. But it is so worth the wait. When it’s time to serve, remember that the brisket will be easier to chew if you cut perpendicular to the grain. Cutting with the grain will result in a stringy and chewy bite. Of course, this would be delicious with mashed potatoes, but even better would be my Roasted Mashed Cauliflower. This Brisket takes a little over 5 hours to cook … my, my, what ever will you do with the time?
- 2-2 1/4 pounds beef brisket
- 3 mediums onions (6 cups sliced)
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 2 cups beef broth
- 1 cup Marsala
- 2 tablespoons butter
Peel and slice onions, place in a large oven-proof pan and bake at 375* for 45 minutes.
Onions should be nice and caramelized, now remove from oven.
Season the brisket with the salt and a few grinds of black pepper on both sides, place in pan with the onions (moving them to one side).
Mix beef broth and Marsala together, pour over the brisket. Spoon the onions on top of meat.
Add the butter to the sauce and stir to blend. Pour over brisket slices.
Leftovers are terrific in sandwiches. Try using the Sweet Potato Biscuits.