French Onion Brisket

Instructions

Preheat oven to 325°F (165°C).

Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Add the brisket to the Dutch oven and sear, turning it occasionally, until golden brown all over, 15 to 20 minutes. Move brisket to a platter.

Reduce heat to medium, then add the onions and garlic to the Dutch oven. Cook, stirring often, until softened and beginning to caramelize, 20 to 25 minutes.

Pour in the Calvados or sherry, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot.

Stir in the stock and 2 heavy pinches each of salt and pepper, then return the brisket to the Dutch oven.

Tie the thyme and sage sprigs together with a small piece of butcher’s twine (tying is optional, but it makes it much easier to remove the herbs after cooking) and nestle the herb bundle in the pot.

Bring to a simmer, then cover the Dutch oven and move it to the oven. Cook until very tender when pierced with a fork, about 3 1/2 hours.

Remove from the oven and let cool completely, then refrigerate overnight.

The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut it across the grain (perpendicular to the fibers you’ll see running through the brisket) into 1/4-inch (6-mm) thick slices.

Return the meat to the sauce and heat over medium heat until warmed through.☞ TESTER TIP: While rewarming the meat, give it a nudge every so often to make sure the onions aren’t burning on the bottom of the Dutch oven.

Taste and adjust the seasoning with salt and pepper, then serve.

Mains