Prepare to embark on a culinary journey that will transform your dinner table into a gourmet experience! This Brisket Balsamic Onion Gravy recipe isn't just another meat dish – it's a flavor explosion that will have your guests begging for seconds. Imagine tender, perfectly braised brisket bathed in a rich, tangy sauce that combines the deep sweetness of caramelized onions with the bold complexity of balsamic vinegar. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your cooking game and create a memorable meal that will become a family favorite.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 pounds brisket
- 2 large onions, sliced
- 1 cup balsamic vinegar
- 2 cups beef broth
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Remove the brisket from refrigerator 30 minutes before cooking to bring it to room temperature. Pat the meat dry with paper towels and generously season both sides with salt and pepper.
- Preheat the oven to 325°F (165°C). Heat a large heavy-bottomed Dutch oven or roasting pan over medium-high heat with a tablespoon of oil.
- Sear the brisket on all sides until a deep golden-brown crust forms, approximately 4-5 minutes per side. Remove the brisket and set aside on a plate.
- In the same pan, add sliced onions and minced garlic. Sauté until onions become soft and slightly caramelized, about 7-8 minutes.
- Pour in balsamic vinegar to deglaze the pan, scraping up any browned bits from the bottom. Allow the vinegar to reduce by half.
- Add beef broth to the pan and return the brisket to the pot, ensuring it's partially submerged in the liquid.
- Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise the brisket for approximately
- 5 hours, or until the meat is fork-tender.
- Remove the brisket from the oven and let it rest for 15-20 minutes before slicing against the grain.
- While the brisket rests, strain the cooking liquid and reduce it on the stovetop to create a rich, concentrated gravy. Season with additional salt and pepper to taste.
- Slice the brisket and serve with the balsamic onion gravy drizzled over the top.
Tips
- Temperature is Key: Always let your brisket come to room temperature before cooking to ensure even cooking and maximum tenderness.
- Searing Matters: Take your time when searing the meat. A deep golden-brown crust develops incredible flavor and helps seal in the juices.
- Low and Slow is the Way to Go: Braising at a low temperature (325°F) ensures the brisket becomes melt-in-your-mouth tender without drying out.
- Grain is Crucial: Always slice the brisket against the grain to guarantee the most tender and easy-to-eat slices.
- Gravy Tip: Reduce the cooking liquid to concentrate the flavors. The more you reduce, the more intense and rich your gravy will become.
- Make Ahead Friendly: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance and reheat before serving.
- Wine Pairing: A robust red wine like Cabernet Sauvignon or Syrah complements the rich flavors of this brisket perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 130mg
