Wine-Braised Brisket of Beef With Caramelized Pearl Onions Recipe

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Wine-Braised Brisket of Beef With Caramelized Pearl Onions
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Ingredients
21
Count
Nutrition
807
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Season the brisket evenly on both sides with salt and pepper. Cover and refrigerate for 2 hours. Meanwhile, in a medium saucepan, bring the wine to a boil and continue boiling until it reduces to half its original volume, 15 to 20 minutes.
  2. Preheat the oven to 350°F.
  3. Evenly sprinkle the brisket all over with flour, shaking off excess. Heat a heavy Dutch oven over high heat. Add 2 tablespoons of the oil and when it is almost smoking, turn the heat to medium-high, carefully add the brisket, and sear until well browned, about 5 minutes per side. Transfer the brisket to a platter. Pour off the fat from the Dutch oven and add another 2 tablespoons of oil. Add the garlic, shallots, carrots, celery, and leek, and sauté until glossy and lightly browned, about 5 minutes. Add half of the apricots and all the parsley, thyme, bay leaves, and tomato paste, and continue to cook 1 minute more.
  4. Return the browned brisket to the Dutch oven and add the reduced wine and 2 quarts stock or broth. If the brisket is not completely covered with liquid, add enough extra stock, broth, or water to cover. Bring the liquid to a simmer. Cover the pot and carefully place it in the oven. Cook until the brisket is fork tender, 2 to 21/2 hours. Meanwhile, blanch and peel the onions as instructed in the tips, leaving them whole. Cut the remaining apricots into 1/4-inch strips.
  5. In a small sauté pan, heat the remaining 2 tablespoons oil over medium-high heat and sauté the pearl onions until lightly golden, 5 to 7 minutes. Add the apricot strips and pour in the remaining 1/4 cup stock or broth, stirring and scraping with a wooden spoon to deglaze the pan deposits. Reduce the heat and simmer gently until tender, about 5 minutes. Cover and keep warm.
  6. When the meat is done, carefully transfer it to a heated platter, cover with aluminum foil, and keep warm. Boil the liquid in the Dutch oven until it thickens and reduces to about 1 quart, 15 to 20 minutes. Pour it through a fine-mesh strainer into a bowl, taste, and adjust the seasonings if necessary with more salt and pepper.
  7. To serve, use a sharp knife to cut the brisket across the grain into 1/4-inch slices. Arrange the slices on heated serving plates or on a heated platter, spoon half the sauce over it, and garnish with the pearl onions and apricots. Sprinkle with minced parsley and pass the remaining sauce on the side. Serves 8.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 807.41 Kcal (3380 kJ)
Calories from fat 446.05 Kcal
% Daily Value*
Total Fat 49.56g 76%
Cholesterol 153.09mg 51%
Sodium 4383.06mg 183%
Potassium 2075.62mg 44%
Total Carbs 39.83g 13%
Sugars 22.95g 92%
Dietary Fiber 6.4g 26%
Protein 52.57g 105%
Vitamin C 92.9mg 155%
Vitamin A 0.2mg 5%
Iron 7.8mg 44%
Calcium 126.2mg 13%
Amount Per 100 g
Calories 109.2 Kcal (457 kJ)
Calories from fat 60.33 Kcal
% Daily Value*
Total Fat 6.7g 76%
Cholesterol 20.71mg 51%
Sodium 592.82mg 183%
Potassium 280.73mg 44%
Total Carbs 5.39g 13%
Sugars 3.1g 92%
Dietary Fiber 0.86g 26%
Protein 7.11g 105%
Vitamin C 12.6mg 155%
Iron 1.1mg 44%
Calcium 17.1mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 19.5
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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