Onion-Braised Beef Brisket

1. Preheat Oven

Preheat your oven by adjusting the rack to the lower-middle position and setting the temperature to 300 degrees Fahrenheit. This ensures even cooking for the brisket.

2. Prepare Baking Dish

Line a 13 by 9-inch baking dish with two sheets of foil, arranging them perpendicularly so the excess extends beyond the edges. This setup will make it easier to handle the brisket later.

3. Season and Brown Brisket

Pat the brisket dry with paper towels and use a dinner fork to poke holes in the fat layer. Season it generously with salt and ground black pepper. Heat a teaspoon of vegetable oil in a skillet over medium-high heat. When the oil is shimmering, place the brisket fat side up in the skillet. Use a Dutch oven to weigh it down, cooking for about 7 minutes. Flip the brisket and cook for another 7 minutes until both sides are well-browned. This step locks in the juices and creates a flavorful crust.

4. Caramelize Onions

Pour off the excess fat from the skillet, leaving behind a small amount. Add the sliced onions, brown sugar, and a pinch of salt to the skillet. Cook, stirring occasionally, for 10 to 12 minutes until the onions are softened and caramelized.

5. Add Garlic and Tomato Paste

Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes.

6. Add Paprika and Cayenne

Add the paprika and cayenne pepper to the skillet and cook for an additional minute. Sprinkle the flour over the onions and cook for 2 more minutes to eliminate the raw flour taste.

7. Prepare Sauce

Pour in the chicken broth and red wine, and add the bay leaves and thyme sprigs. Scrape up any browned bits from the bottom of the skillet as the mixture comes to a simmer. Let it cook for about 5 minutes to meld all the flavors.

8. Transfer to Baking Dish

Transfer the onion mixture and sauce into the foil-lined baking dish. Nestle the browned brisket into the sauce, fat side up. Loosely seal the foil over the brisket and place the dish in the oven. Bake for 3.5 to 4 hours until the brisket is tender.

9. Cool Brisket

Once cooked, open the foil and let the brisket cool for 20 to 30 minutes. This resting time allows the juices to redistribute throughout the meat.

10. Refrigerate Overnight

Transfer the brisket to a bowl and strain the sauce through a mesh strainer into another bowl. Discard the bay leaves and thyme. Cover both bowls with plastic wrap and refrigerate overnight.

11. Reheat Brisket and Sauce

The next day, preheat your oven to 350 degrees Fahrenheit. Remove the brisket and sauce from the refrigerator. Scrape off any solidified fat from the surface of the sauce. Reheat the sauce in a saucepan over medium heat. Slice the brisket against the grain into 1/4-inch thick slices.

12. Finish Sauce and Serve

Stir the caramelized onions and cider vinegar into the reheated sauce. Arrange the brisket slices in a baking dish and pour the sauce over them. Cover the dish with foil and bake for 25 to 30 minutes until everything is heated through.