Recipe

Caramelized Onion Wine Braised Brisket With Glazed Vegetables Recipe


Caramelized Onion Wine Braised Brisket With Glazed Vegetables Recipe Chefmeow / All my dishes
6 months ago
CARAMELIZED ONION WINE BRAISED BRISKET WITH GLAZED VEGETABLES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Moody Estate in Mesquite, Texas in 1990.
Prep:10m Cook:300m Servings:10

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Ingredients
  • 4 cups canned chicken broth
  • 1 bottle dry white wine
  • 1/2 cup brandy
  • 1/3 vegetable oil
  • 2 pounds meaty beef neck bones
  • 3-1/2 pounds onions thinly sliced
  • 4 large celery stalks sliced
  • 1-1/2 teaspoons whole allspice
  • 6 garlic cloves chopped
  • 2 teaspoons dried thyme
  • 5 pound flat cut brisket
  • 3/4 cup chopped canned tomatoes
  • 1 tablespoon tomato paste
  • Glazed Vegetables:
  • 2-1/2 pounds mixed vegetables (zucchini, crookneck squash, turnips, carrots and new potatoes)
  • 8 red boiling onions
  • Sauce:
  • 1/4 cup butter
  • 1/4 cup honey
  • 1 teaspoon dried thyme
  • 10 ounces cherry tomatoes
  • 4 ounces asparagus tips or sugar snap peas

Directions
  1. Boil first 3 ingredients in pot until reduced to 4 cups about 25 minutes.
  2. Preheat oven to 325 then heat oil in large Dutch oven over high heat.
  3. Add bones then sauté until well browned turning occasionally about 12 minutes.
  4. Transfer bones to bowl then add onions, celery and allspice to Dutch oven.
  5. Season with salt then cook until onions are golden stirring often about 25 minutes.
  6. Continue cooking until onions are dark brown scraping bottom and stirring often for 15 minutes
  7. Add garlic and thyme then sauté 5 minutes and transfer onion mixture to large roasting pan.
  8. Add 1 cup broth mixture to Dutch oven then bring to boil scraping up browned bits.
  9. Transfer to roasting pan then season brisket generously with salt and pepper.
  10. Add to Dutch oven and brown over high heat about 5 minutes per side.
  11. Place brisket fat side up on onion mixture in roasting pan then surround with bones.
  12. Add remaining broth mixture and tomatoes to Dutch oven and bring to boil scraping up bits.
  13. Pour mixture over brisket then cover roasting pan tightly with heavy duty foil and place in oven.
  14. Bake until brisket is tender about 4 hours then remove foil and cool brisket 2 hours.
  15. Bring contents of roasting pan to simmer then discard bones.
  16. Pour contents of roasting pan into coarse strainer set over large bowl.
  17. Press on solids to release as much liquid as possible.
  18. Puree solids in processor then mix enough puree into juices to form thick sauce.
  19. Add tomato paste and whisk then pour sauce into saucepan and simmer until heated through.
  20. Season with salt and pepper then slice brisket thinly across grain at slight diagonal angle.
  21. Arrange slices in glass baking dish and drizzle 1/2 cup sauce over top then cover with foil.
  22. Bring large pot of salted water to boil.
  23. Add all squash, turnips and carrots and cook until crisp tender about 6 minutes.
  24. Using slotted spoon transfer to large bowl.
  25. Add potatoes to boiling water and cook until just tender about 12 minutes.
  26. Using slotted spoon transfer potatoes to same bowl.
  27. Add onions to boiling water and cook until almost tender about 4 minutes.
  28. Drain and cool slightly then peel onions and add to same bowl.
  29. Preheat oven to 350 then bake brisket until heated through about 30 minutes.
  30. Meanwhile boil butter, honey and thyme in heavy large skillet over high heat 5 minutes.
  31. Add cooked vegetables, tomatoes and asparagus then toss until heated about 5 minutes.
  32. Season with salt and pepper then arrange brisket on platter.
  33. Bring remaining sauce to simmer and arrange vegetables around brisket and pour sauce over top.

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