Get ready to elevate your dinner game with a dish that’s as comforting as it is impressive: Brisket with Sweet and Sour Onions! This mouthwatering recipe combines the rich flavors of tender, slow-cooked brisket with a delightful tangy-sweet onion sauce that will have your taste buds dancing. Perfect for family gatherings or special occasions, this dish is sure to become a new favorite. With just a little prep and a few hours in the oven, you’ll be rewarded with a succulent meal that’s bursting with flavor. Read on to discover how to create this culinary masterpiece that will leave your guests begging for seconds!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 pounds beef brisket
- 2 large onions, sliced
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Remove the brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the meat dry with paper towels to ensure proper browning.
- Preheat the oven to 325°F (165°C). Season the brisket generously on both sides with salt and freshly ground black pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven or roasting pan over medium-high heat. Carefully sear the brisket on all sides until a deep golden-brown crust forms, about 4-5 minutes per side.
- Remove the brisket from the pan and set aside. In the same pan, add sliced onions and minced garlic, sautéing until the onions begin to soften and become translucent, approximately 5-6 minutes.
- In a small bowl, whisk together brown sugar and apple cider vinegar to create the sweet and sour sauce. Pour the mixture over the onions and stir to combine.
- Return the brisket to the pan, placing it on top of the onions. Cover the pan tightly with a lid or aluminum foil to create a sealed environment.
- Transfer the covered pan to the preheated oven and slow roast for approximately 3 hours, or until the brisket is extremely tender and can be easily pulled apart with a fork.
- Remove the brisket from the oven and let it rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice the brisket against the grain into thin slices. Serve topped with the caramelized sweet and sour onions from the pan.
- Optional: If desired, you can strain and reduce the pan juices to create a more concentrated sauce to serve alongside the brisket.
Tips
- Room Temperature Brisket: Always take your brisket out of the refrigerator 30 minutes before cooking. This helps it cook evenly and develop a beautiful crust.
- Searing is Key: Don’t skip the searing step! A good sear locks in flavors and creates a delicious crust, enhancing the overall taste of the dish.
- Choose the Right Pan: Use a heavy-bottomed Dutch oven or roasting pan to ensure even heat distribution. This will help your brisket cook evenly and maintain its juiciness.
- Cover Tightly: When roasting, make sure to cover the pan tightly with a lid or aluminum foil. This traps moisture and creates a steam environment, making the brisket incredibly tender.
- Let It Rest: After cooking, let the brisket rest for 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a juicier and more flavorful meal.
- Slice Against the Grain: For the best texture, always slice the brisket against the grain. This will make each bite tender and easier to chew.
- Make a Sauce: Don’t waste those delicious pan juices! Strain and reduce them after cooking for a rich sauce to drizzle over your brisket and onions. With these tips, you’ll master the art of cooking brisket and impress everyone at your table!
Nutrition Facts
Calories: 400kcal
Carbohydrates: 12g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
