balsamic and sweet onion beef brisket
- 8 unpeeled cloves garlic
- 12 sprigs oregano
- 2 cups (500ml/17 fl oz) good-quality beef stock
- ¾ cup (180ml/6 fl oz) balsamic vinegar
- ¼ cup (60g/2 oz) firmly packed brown sugar, plus 1 tablespoon extra
- 1.5kg (3 lb 5 oz) beef brisket, trimmed of excess fat
- sea salt and cracked black pepper
- 2 brown onions, sliced into rounds
- 1 tablespoon extra virgin olive oil
- Heat a large ovenproof saucepan over medium heat. Add the garlic, oregano, stock, balsamic and sugar and stir until the sugar has dissolved.
- Add the brisket, sprinkle with salt and pepper and bring to a simmer.
- Combine the onion, oil, extra sugar, salt and pepper and arrange on top of the brisket.
- Cover with a tight-fitting lid or non-stick baking paper and aluminium foil. Reduce the heat to low and simmer for 3 hours 30 minutes.
- Preheat oven to 220°C (425°F).
- Remove the lid and transfer the pan to the oven. Cook for 20 minutes or until the onion is caramelised and golden brown. Serve the brisket sliced or shredded. This is delicious served with roast vegetables, mashed potatoes or soft polenta with spoonfuls of the pan sauce. Serves 4
Cook’s note:
The right-sized saucepan for this dish will depend on the shape and size of your brisket. When you first start cooking the brisket, ensure the liquid comes three-quarters up the side of the meat. This ensures it will be well-flavoured and won’t dry out.
Photography: Con Poulos
© DONNA HAY GROUP
