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Brisket

Slow-braised brisket in red wine with caramelized onions - feeds a crowd.

Serves 18Prep 45 minCook 300 minDifficulty mediumCuisine Cajun - Southern

gluten-freedairy-freemain

−Servings: 18+

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Ingredients

• ½ lbbrisket per person (plus a little extra — "Shonda!")
• For the rub (proportions for ~3 lbs; adjust as needed):
• 2 tspsalt
• 1 tsppaprika
• ½ tspfresh ground pepper
• Couple cloves garlic, pressed
• Onions — lots, sliced into thick rings
• Carrots — chopped in thick slices
• 1bottle of really good red wine (the kind you'd want to drink with the brisket)

Instructions

1. Mash salt, paprika, pepper, and pressed garlic together into a paste. Make enough to cover the entire brisket with a thin/medium coating.
2. Rub paste onto brisket and let sit for 1+ hour in the fridge.
3. Caramelize onions in vegetable oil (add a pinch of sugar at the end to bring out sweetness) until they turn deep brown. Transfer to a bowl and set aside.
4. In the same pan (no need to clean it), sear brisket on both sides with a bay leaf and four whole peppercorns.
5. Deglaze the pan with the bottle of red wine and use it for the brisket pot.
6. Place everything in the brisket pot (a roasting dish): layer onions and carrots underneath and on top of the brisket.
7. Pour all of the red wine — the amount used for deglazing plus the rest of the bottle — over the brisket and tightly cover (using doubled foil).
8. Cook at 250°F for 5 hours (check for doneness).
9. Baste frequently while cooking. ### Tips:
10. Start cooking around 5 PM at 350°F, then around 9 PM reduce heat to 250°F, baste, and go to sleep. The oven (especially Brooklyn ovens) may auto-shut off overnight — the brisket is still perfect in the morning.
11. Made for 15–20 people (a "huge piece of meat!"); adjust proportions and time accordingly.
12. **VERY IMPORTANT**: When in the oven, the brisket must be *tightly covered*.
13. Leftovers freeze fabulously.