French Onion Brisket
When we set out to find the ultimate brisket recipe, it made a lot of sense to turn to Jake Cohen, a self-described “nice Jewish boy” and New York City–based chef known for his mouthwatering recipes.
According to Cohen, there are two schools of thought in the world of Jewish brisket: tomato or no tomato. “I grew up in a tomato household, where anything other than a crimson braise would be damn near blasphemy,” Cohen told us. “However, as the one who now cooks any holiday feast, I took a trip to the dark side and converted my family with a new take on the centerpiece dish.”
That’s when French onion brisket was born. “Tons and tons of caramelized onions provide the same sweetness as tomatoes, and a glug of sherry wine adds the acidity you need to cut through the richness of the meat,” he explained. This recipe is guaranteed to convert even the most devout tomato braiser...and everyone else too.
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One 5½-pound brisket
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
12 garlic cloves, peeled
5 medium yellow onions, thinly sliced
1 cup sherry wine
3 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
Chopped parsley and chives, for garnishing
1. Preheat the oven to 350°F. Pat the brisket dry with paper towels; season liberally with salt and pepper. Heat the oil in a large, wide Dutch oven or roasting pan over medium-high heat. Sear the brisket, turning as needed until completely golden brown, 20 to 25 minutes. Transfer to a sheet pan.
2. Add the garlic and onions to the Dutch oven and reduce the heat to medium. Cook, stirring often, until softened and caramelized, 25 to 30 minutes.
3. Add the sherry to deglaze, then stir in the stock and season with salt. Return the brisket to the pot and add the rosemary and thyme. Once the liquid begins to simmer, cover and cook in the oven until tender, about 3 hours. Remove from the oven and let cool, then refrigerate overnight.
4. The next day, remove the brisket from the pot and slice it against the grain into ¼-inch slices. Return the meat to the pot and warm over medium heat; adjust seasoning with salt. Garnish with chopped parsley and chives before serving.