Beef Brisket Recipes Ina Garten

Barefoot Contessa Brisket with Onions and Leeks

WEBAdd the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits. Spoon half the onion and leek mixture under the …

1. Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
2. The next day, preheat the oven to 350 degrees.
3. In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium-high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
4. Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits.

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