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French onion brisket in an oval enamel casserole dish on a white background.
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4.67 / 6 votes

French Onion Brisket

This recipe is my way of taking poetic license with brisket, drawing inspiration from French onion soup for a braising liquid of caramelized onions and garlic, deglazed with apple brandy.
Prep Time20 minutes
Cook Time4 hours 45 minutes
Total Time1 day
Course: Mains
Cuisine: American
Servings: 10 servings
Calories: 425

Ingredients

  • 1 (5 to 6 pound) beef brisket, fat cap intact
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons mild vegetable oil
  • 5 large (2 1/2 lbs) sweet onions, thinly sliced
  • 12 garlic cloves, smashed and peeled
  • 1 cup Calvados or dry sherry
  • 3 cups canned chicken broth or homemade chicken stock
  • 6 sprigs fresh thyme
  • 4 sprigs fresh sage
US - Metric

Instructions

  • Preheat oven to 325°F (165°C).
  • Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Add the brisket to the Dutch oven and sear, turning it occasionally, until golden brown all over, 15 to 20 minutes. Move brisket to a platter.
  • Reduce heat to medium, then add the onions and garlic to the Dutch oven. Cook, stirring often, until softened and beginning to caramelize, 20 to 25 minutes.
  • Pour in the Calvados or sherry, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot.
  • Stir in the stock and 2 heavy pinches each of salt and pepper, then return the brisket to the Dutch oven.
  • Tie the thyme and sage sprigs together with a small piece of butcher’s twine (tying is optional, but it makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot.
  • Bring to a simmer, then cover the Dutch oven and move it to the oven. Cook until very tender when pierced with a fork, about 3 1/2 hours.
  • Remove from the oven and let cool completely, then refrigerate overnight.
  • The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you’ll see running through the brisket) into 1/4-inch (6-mm) thick slices.
  • Return the meat to the sauce and heat over medium heat until warmed through.

    ☞ TESTER TIP: While rewarming the meat, give it a nudge every so often to make sure the onions aren’t burning on the bottom of the Dutch oven.

  • Taste and adjust the seasoning with salt and pepper, then serve.

Nutrition

Serving: 1serving | Calories: 425kcal | Carbohydrates: 11g | Protein: 50g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 211mg | Fiber: 1g | Sugar: 6g