Brisket with Caramelized Onion Sauce


  • 1 3 to 4 lb brisket
  • 1 cup water
  • 1 cup dry red wine
  • 2/3 cup tomato paste
  • 2 tsp dried basil
  • 1 tbs dried oregano
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup olive oil
  • 4 cups sliced onions
  • 3 cloves chopped garlic
This is a classic Jewish recipe that requires long, slow cooking to bring out the wonderful flavors of the meat as well as tenderize the beef.
  • Combine water, wine, tomato paste, basil, oregano, salt and pepper in a bowl.
  • Heat oil in a large oven proof sauce pan over medium high heat.
  • Add the onions garlic and cook for about 3 minutes or until tender.
  • Add the onions and garlic to the tomato paste mixture.
  • Add meat to a large sauce pan or  dutch oven.
  • Cook on each side for 3 to 4 minutes using medium high heat until well browned
  • Place the onion and tomato paste mixture over the meat and bring to a boil. Cover
  • Cook in a preheated 350 degree oven covered for 3 to 4 hours or until meat is tender when tested with a fork.
  • Serve topped with onions and juices.

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