HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef Beef Brisket with Sweet Garlic and Caramelized Onions Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Brisket: 14 large cloves garlic, divided 2 tsp. dry mustard 1 tbsp. paprika 1 1/2 tsp. salt 1 tsp. pepper 6 pound beef brisket, fat trimmed 2 medium onions, peeled, halved and sliced 2 cups beef broth Caramelized Onions: 4 medium onions, peeled, halved and sliced 3 tbsp. butter 1 tsp. sugar 1/4 tsp. pepper Sauce: 1 1/2 tbsp. all purpose flour 3 tbsp. tomato paste 2 tbsp. dry vermouth 1/2 tsp. dry mustard 3 tbsp. butter, diced Directions For Brisket: Preheat oven to 350 degrees. Line a large shallow roasting pan with enough foil to completely wrap brisket. Mince 2 cloves of the garlic. Transfer garlic to a small bowl and mix in mustard, paprika, salt and pepper. Rub mixture all over brisket. Spread half of the onions and 6 garlic cloves in the bottom of the prepared pan. Place brisket over and top with remaining onion and garlic. Pour broth into bottom of pan. Seal brisket in foil. Bake until beef is tender, about 4 hours. Refrigerate brisket at least 6 hours or overnight. For Onions: Melt butter in a large skillet. Add onions and sugar and cook until onions are caramelized, stirring occasionally, about 20 minutes. Stir in pepper. For Sauce: Discard fat from brisket and remove brisket from roasting pan. Transfer onions and garlic from roasting pan to a food processor. Add flour and process until smooth. Add 1 cup juices from roasting pan, tomato paste, vermouth and mustard and process until smooth. Transfer sauce to a medium skillet. Add remaining juices from roasting pan and cook until slightly thickened, stirring frequently, about 5 minutes. Whisk in butter 1 piece at a time. Preheat oven to 350 degrees. Thinly slice brisket and arrange in a large baking dish. Pour sauce over. Tent brisket with foil and bake until hot, about 30 to 40 minutes. Uncover and spread onions over brisket. Bake 10 minutes. Serves 8 to 10. Related Recipes •   Dakota Cowboy Brisket •   Corned Beef with Mustard Glaze •   New York Style Red Chili •   Mom's Brisket •   Sweet and Sour Brisket •   Beef Brisket with Savory Carrots •   Oven Barbecued Beef Brisket •   Corned Beef with Cabbage and Potatoes •   Easy Onion Brisket •   Coca-Cola Baked Brisket •   Baked Brisket with Vegetables •   Barbecued Corned Beef Brisket •   A Better Pot Roast •   Grilled Stuffed Beef Braciola •   St. Patrick's Day Brisket and Pickle Sandwiches •   Corned Beef and Potato Casserole •   Brisket •   Baked Southwestern Beef Stew •   Asian Vegetable and Noodle Soup •   Southwestern Beef Stew View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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