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Ingredients
- 4-5 lb beef brisket, well trimmed of visible fat
- Seasoned salt
- 2-3 Tbsp olive oil
- 3-4 enormous yellow onions, thickly sliced
- 1 bay leaf
- 12-15 black peppercorns
- 1 bottle dry red wine, or more
View Full Recipe at The Perfect Pantry
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,%20and%20brown%20in%20a%20large%20Dutch%20oven%20or%20heavy%20pot%20(do%20not%20add%20any%20oil%20or%20fat).%20When%20the%20meat%20is%20browned%20on%20all%20sides,%20remove%20it%20to%20a%20platter%20and%20set%20aside.%3C/p%3E%3Cp%3EIn%20the%20same%20Dutch%20oven,%20heat%20the%20olive%20oil%20over%20low%20heat,%20and%20saut%C3%A9%20the%20sliced%20onions%20until%20they%20are%20limp,%20but%20not%20brown,%2015%20minutes.%3C/p%3E%3Cp%3EAdd%20to%20the%20onions%20the%20meat,%20bay%20leaf,%20peppercorns,%20wine,%20and%20enough%20water%20to%20just%20cover%20the%20meat.%20Cover%20and%20simmer%20for%203-1/2%20to%204%20hours,%20until%20the%20meat%20almost%20falls%20apart.%3C/p%3E%3Cp%3EThe%20brisket%20will%20taste%20better%20on%20the%20second%20day%20(let%20it%20cool%20and%20refrigerate%20it%20in%20the%20liquid),%20but%20if%20you%20can't%20wait,%20serve%20it%20at%20room%20temperature.%3C/p%3E%3Cp%3EMore%20wonderful%20ways%20to%20cook%20beef%20brisket,%20though%20none%20quite%20the%20same%20as%20my%20grandma's:%3C/p%3E%3Cp%3EBeef%20brisket%20with%20merlot%20and%20prunes,%20from%20Sassy%20Radish%3C/p%3E%3Cp%3EBraised%20brisket%20with%20potatoes%20and%20carrots,%20from%20Skinnytaste%3C/p%3E%3Cp%3ESlow%20cooked%20beef%20brisket%20tacos,%20from%20The%20View%20from%20Great%20Island%3C/p%3E%3Cp%3EBaked%20beef%20brisket%20in%20red%20wine,%20from%20The%20Little%20Kitchen%3C/p%3E){kind=link}