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.




15 min


3 min


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