Cook The Book: Beef Brisket With Onions And Chile

1. 1

   Preheat the oven to 325u00b0F.

2. 2

   Heat the oil in a skillet mover medium-low heat. Add the chile and half the diced onions and cook, stirring occasionally, until brown. Remove from the heat and cool.

3. 3

   Meanwhile, trim excess fat off the brisket, leaving a thin, even layer of fat on top. Season the meat generously with salt and pepper and put it in a roasting pan. Scatter the carrots, celery, and remaining onions around the brisket.

4. 4

   Press the caramelized onions onto the top of the brisket to form a crust. Pour in enough stock so that everything but the crust is covered. Cover the pan with foil and transfer to the oven,

5. 5

   Cook the meat, basting every half hour, until it is very tender, 2 to 3 hours. Remove the pan from the oven and allow the brisket to cool in its juices before carving.

6. 6

   Meanwhile, bring a targe pot of water to a boil. Salt it generously and add the egg noodles. Cook, stirring occasionally, until al dente, about 4 minutes. Drain.

7. 7

   Divide the noodles and pan juices among the serving bowls and top with slices of the beef. Season to taste with soy sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.