Monday, April 21, 2008

beef brisket with onion jus

I usually buy chuck roast when I am in the mood for a slow cooked bit of beef but brisket was actually on sale, so I bought a small 2 pound brisket for the man who lives with me for dinner. We really enjoyed it, although the 3 hour cooking time heated up the kitchen and the lovely, meaty aroma made us both a little crazy for meat. I served it with homemade potato au gratin and fresh green beans.

beef brisket with onion jus

1 - 2 pound beef brisket
2 cups of beef broth or stock
1 large (soft ball size) sweet onion
2 teaspoons of dried thyme
1 teaspoon of kosher salt
cracked black pepper
1 tablespoon of AP flour
1 tablespoon of olive oil
1 tablespoon of butter

Heat a dutch oven over medium high heat and add olive oil and butter. Season brisket with salt, pepper, and half the thyme - really rub it in. Then dredge the brisket in the flour - again, really rub it into the meat. Sear the meat in the hot oil and butter for 4 minutes per side. It should be really golden brown. While the meat is searing, peel the onion, remove just the root, cut in half and then cut into large wedges (maybe 4 per half). If you don't cut off too much of the root, the wedges will hold together a bit while cooking. If not, don't really worry about it. Add the stock or broth to the pot once the meat is seared on both sides and then add the onion wedges and the reaming dried thyme. Bring to a boil and then reduce the heat so the liquid simmers and place a lid on. I cooked mine for 3 hours. It should really be tender and falling apart and the onions should have cooked down into something very mushy but still oniony. Remove the meat from the jus and let it rest for 5-ish minutes. Slice the meat across the grain and serve with the onion jus.

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