Aanwijzingen:
- Voorverwarmen en kruiden:
Verwarm je oven voor op 325 ° F. (160 ° C). Kruid de borst aan beide kanten royaal met zout, peper en gerookt paprikapoeder. - Schroei de borst dicht:
Verhit 2 eetlepels olijfolie in een grote ovenvaste koekenpan of braadpan op middelhoog vuur. Schroei de borst 4-5 minuten per kant dicht tot er een gouden korst ontstaat. Verwijder en zet opzij. - Caramelize the Onions:
Lower the heat to medium and add the remaining olive oil. Add the sliced onions and cook for 15–20 minutes, stirring occasionally, until golden and caramelized. Add garlic during the last 2 minutes. - Prepare the Braising Liquid:
Stir in the tomato paste and cook for 1–2 minutes. Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Add beef broth, Worcestershire sauce, and dried thyme. Bring the liquid to a gentle simmer. - Braise the Brisket:
Place the seared brisket back into the pot, ensuring it’s mostly submerged in the liquid. Cover with a lid or foil and transfer to the preheated oven. Braise for 3–4 hours, turning the brisket halfway through. The meat is ready when it’s fork-tender. - Make the Gravy (Optional):
Remove the brisket and keep it warm. Simmer the braising liquid on the stovetop until reduced to a thicker gravy-like consistency. - Serve:
Slice the brisket against the grain and top it with caramelized onions and gravy. Garnish with fresh parsley.
Conclusie:
Braised beef brisket with caramelized onions is a hearty, flavorful dish that feels luxurious yet is incredibly approachable. Its melt-in-your-mouth texture, combined with the rich oniony gravy, makes it a crowd-pleaser for any gathering. Serve it alongside mashed potatoes, roasted vegetables, or crusty bread to soak up every drop of sauce. With this recipe, you’ll have a dish that’s both comforting and unforgettable!
