Brisket with Vidalia Onion Puree
Brisket is tough, and it is best suited for braising and slow cooking, which tenderizes the meat from within by dissolving the cut’s plentiful collagen and fat. Brisket is very often smoked in the South; in fact, barbecue means brisket in Texas, as barbecue means pork in the Southeast. Buy fresh brisket (not corned or brined), ideally the flat or first cut, which is leaner than point or second cut, and has a layer of fat running across it to help keep it moist. Hungarian paprika, ground from dried sweet peppers, gives the sauce another layer of flavor and a slightly reddish color. There are six types of Hungarian paprika, ranging from delicate to hot; any of them would be fine in this dish. My mother and Aunt Lee took a whirlwind trip to Eastern Europe several years ago. True to their natures, they did have enough time, however, to shop. Knowing how much I like to purchase local ingredients when I travel, Mama brought me paprika as a gift. It’s basically a lifetime supply. I store it in the freezer in an airtight container to help it last as long as possible and not become stale and flavorless.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. To cook the brisket, in a large, heavy-bottomed Dutch oven, heat the oil over high heat. Pat the brisket dry with paper towels and season with salt and pepper. Sear the brisket until a rich, dark brown on both sides, 8 to 10 minutes total. Remove to a plate.
Step 2
Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the paprika, bay leaves, and seared brisket. Add the beer and stock and bring to a boil over medium-high heat. Cover and bake until tender, 2 1/2 to 3 1/2 hours, adding more stock, if needed, so the meat does not dry out.
Step 3
Remove the brisket from the oven and transfer to a cutting board. Remove and discard the bay leaves. In the Dutch oven, using an immersion blender, puree the onions until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Taste and adjust for seasoning with salt and pepper.
Step 4
To serve, slice the brisket against the grain and serve with the onion puree.
