FOR THE BRISKET
1 Brisket 2-3 lbs.
3 tbsp Olive Oil
1 lrg. Onion peeled and diced into chunks
1 lrg. Carrot peeled and sliced into chunks
1 Stalk Celery sliced into chunks
1 lrg. Thyme Sprig
1 Bay Leaf
4 cups Beef Broth
Salt & Pepper as needed
FOR THE CARMELIZED ONIONS
1/4 cup Olive Oil
6 lrg. Onions cut in half then sliced thin
1 lrg. Carrot peeled and shredded on a box grater
4 Cloves Garlic, minced
2 tbsp.AP Flour
1/2 cup Fresh Parsley, chopped |
BRISKET:
Preheat oven to 375. In a large saute pan and medium-high heat add Olive Oil. Pat the Brisket dry with a paper towel and season both sides with Salt and Pepper. Place the Brisket in the saute pan and brown both sides (3 mins. per side). Remove the Brisket and place in large roasting pan. Add all other ingredients and cover tightly with lid. Place the Brisket in the oven and let cook for 2-1/2 hours. When done, remove Brisket, wrap in foil and place back in oven. Reduce heat to 175. Strain Vegetables and discard. Reserve Broth for the Carmelized Onions.
ONIONS:
In a large saute pan and high heat, add Olive Oil. When the Oil is very hot add Onions. Stir the Onions only occassionally so they do not burn, allowing them to carmelize to a light brown color. This will ake about 12 mins. Turn the heat down to medium and add the shredded Carrots and Garlic. Continue to saute for 5 mins. Stir the Flour into the Onions to evenly coat. Add reserved Beef Broth and allow to thicken. Turn off the heat and add the fresh parsley.
TO SERVE:
Slice Brisket thin and place on a serving platter. Pour Carmelized Onions over the top. Serve along side cooked buttered Egg Noodles or Fettuccini Pasta. |
