Brisket with Vidalia Onion Puree

1. 1

   Preheat the oven to 375F.

2. 2

   To cook the brisket, in a large, heavy-bottomed Dutch oven, heat the oil over high heat.

3. 3

   Pat the brisket dry with paper towels and season with salt and pepper.

4. 4

   Sear the brisket until a rich, dark brown on both sides, 8 to 10 minutes total.

5. 5

   Remove to a plate.

6. 6

   Decrease the heat to medium, add the onions and cook, stirring constantly, until they begin to color and soften, 5 to 7 minutes.

7. 7

   Add the garlic and cook until fragrant, 45 to 60 seconds.

8. 8

   Add the paprika, bay leaves, and seared brisket.

9. 9

   Add the beer and stock and bring to a boil over medium-high heat.

10. 10

    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.

11. 11

    Remove the brisket from the oven and transfer to a cutting board.

12. 12

    Remove and discard the bay leaves.

13. 13

    In the Dutch oven, using an immersion blender, puree the onions until smooth.

14. 14

    Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth.

15. 15

    Taste and adjust for seasoning with salt and pepper.

16. 16

    To serve, slice the brisket against the grain and serve with the onion puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.