Classic Beef Brisket With Caramelized Onions Recipes

Steps:

• In a small bowl, combine 2 tablespoons salt, sugar, peppercorns and garlic; rub onto all sides of brisket. Cover and refrigerate 8 hours or overnight. In a small bowl, combine mayonnaise, blue cheese, horseradish and cayenne. Refrigerate until assembling., Place carrots, chopped onions and celery in a 6- or 7-qt. slow cooker. Place brisket on top of vegetables. In a small bowl, combine red wine, mustard and bay leaves; pour over brisket. Cook, covered, on low 7-9 hours or until meat is fork-tender., Meanwhile, in a large skillet, heat oil over medium heat. Add sliced onions and remaining salt; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally., Remove brisket; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Skim fat from reserved juices. Thinly slice brisket across the grain; return to slow cooker. Pour juices over brisket., Serve brisket on buns with mayonnaise mixture and caramelized onions and, if desired, arugula and tomato slices.

Steps:

• 1. Preheat oven to 350. Sprinkle all sides of brisket with salt and pepper. Cook brisket in batches, in hot oil in an ovenproof Dutch oven over medium-high heat until browned on all sides. About 15 minutes. Transfer to a plate, reserving drppings in Dutch oven.
• 2. Add white onions and shallots to hot drippings in Dutch oven, sprinkle with sugar. Cook over medium heat, stirring often till onions are soft and caramelized. Stir in wine, 1 tsp rosemary , garlic and brisket. Top with cipollini onions and cover.
• 3. Bake at 350 degrees for 4 hours or until brisket is tender. Remove from oven and let stand, covered, for 30 minutes. transfer brisket to cutting board and put onions and garlic in a large bowl, reserving liquid in dutch oven. Cover brisket and onions with aluminum foil.
• 4. Bring reserved liquid to a boil over high heat, stirring often about 10 minutes. Or until liquid is reduced by half. Stir in cooked onions and 1/2 tsp. rosemary. CUT brisket across the grain into thick slices. Serve with onion mixture.