Wine Braised Brisket of Beef with Caramelized Pearl Onions
Indulge in the rich, comforting flavors of this Wine Braised Brisket of Beef with Caramelized Pearl Onions—a slow-cooked masterpiece that combines tender, deeply flavorful brisket with a luscious red wine sauce. This recipe shines with aromatic garlic, fresh thyme, and caramelized pearl onions, which add a touch of sweetness and texture to every bite. Perfectly seared and slowly braised in a Dutch oven, the brisket becomes melt-in-your-mouth tender, soaking up the savory notes of red wine, beef broth, and tomato paste. The finishing touch of golden, buttery caramelized pearl onions elevates this dish to gourmet status, making it an ideal centerpiece for holidays, dinner parties, or any comfort-food craving. Pair with mashed potatoes or crusty bread to savor every drop of the rich sauce.
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Recipe Information
Ingredients
- 4 lbs beef brisket
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- 1 large yellow onion
- 6 garlic cloves
- 3 medium carrots
- 2 celery stalks
- 1 lb pearl onions
- 2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 tbsp butter
- 1 tsp sugar
- 1 tbsp all-purpose flour
Instructions
Season the brisket generously with salt and black pepper on all sides.
Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 2 tablespoons of olive oil and sear the brisket until browned on all sides, about 4-5 minutes per side. Remove the brisket and set it aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Dice the yellow onion, mince the garlic, and chop the carrots and celery. Add these vegetables to the pot, stirring frequently, and cook for 5-7 minutes until softened and lightly browned.
Stir in the tomato paste and cook for 1 minute to combine. Then pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Simmer for 3-4 minutes until slightly reduced.
Return the brisket to the pot. Add the beef broth, bay leaves, and thyme sprigs to the pot. Bring the liquid to a simmer, cover with a tight-fitting lid, and transfer to a preheated 325°F (165°C) oven.
Cook the brisket for 3-4 hours, checking occasionally to ensure the liquid covers the meat halfway, and adding more beef broth or water as needed.
Meanwhile, prepare the caramelized pearl onions. Bring a pot of water to a boil and blanch the pearl onions for 2 minutes. Transfer them to an ice bath, then peel off the skins.
Heat 2 tablespoons of butter in a skillet over medium heat. Add the sugar and peeled pearl onions. Cook for 10-15 minutes, stirring occasionally, until the onions are golden brown and caramelized. Sprinkle with a pinch of salt and set aside.
Once the brisket is tender, remove it from the pot and tent with foil to keep warm. Strain the braising liquid into a bowl, discarding the solids, and return the liquid to the pot.
Make a slurry by mixing the all-purpose flour with 2 tablespoons of water. Add the slurry to the braising liquid and simmer over medium heat until slightly thickened, about 5-7 minutes.
Add the caramelized pearl onions to the sauce and simmer for another 2-3 minutes. Slice the brisket against the grain and serve topped with the wine sauce and pearl onions.
Nutrition Facts
Calories |
5625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.4 g | 366% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 1771 mg | 590% | |
| Sodium | 13761 mg | 598% | |
| Total Carbohydrate | 107.5 g | 39% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 44.7 g | ||
| Protein | 554.0 g | 1108% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 635 mg | 49% | |
| Iron | 57.9 mg | 322% | |
| Potassium | 8239 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
