Braised Beef Brisket with Sweet Onions Recipe

  • 1 trimmed beef brisket (3 1/2 lb )
  • 1 teaspoon Salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 6 sweet onions, thinly sliced (large)
  • 2 cups dry red wine
  • 1 can diced tomatoes (28 ounce can)
  • 2 tablespoons chopped fresh rosemary
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
Preheat oven to 325. Sprinkle brisket evenly with salt and pepper. In large Dutch oven, heat olive oil over medium-high heat. Add brisket, and cook for 2 minutes on each side or until browned. Remove brisket from Dutch oven and set aside. Add onions to Dutch oven and cook for 10-15 minutes, stirring frequently, or until onions are tender and caramel colored. Stir in wine, diced tomatoes, rosemary and bay leaves. Return brisket to Dutch oven, cover and bake for 3 hours or until meat is very tender. Remove and discard bay leaves. Remove brisket from cooking liquid; set aside and keep warm. Remove 1/2 cup tomato mixture from Dutch oven, and whisk in flour until smooth. Add flour mixture to Dutch oven. Bring to a boil over medium-high heat, stirring frequently, for 2-3 minutes or until tomato mixture is thickened. Cut brisket across grain into thin slices and serve with tomato mixture.
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