Melt-in-Your-Mouth Braised Brisket Bowl
Ingredients
Three to four pounds beef brisket
Two large onions, thinly sliced
Four cloves garlic, minced
Three cups beef broth
Two tablespoons Worcestershire sauce
Two tablespoons balsamic vinegar (optional)
One tablespoon soy sauce
One tablespoon tomato paste
Salt and black pepper, to taste
Two tablespoons olive oil
Fresh parsley, for garnish
Directions
Sear the brisket
Pat the brisket dry with paper towels and season generously with salt and black pepper. Heat olive oil in a large pot over medium-high heat. Sear the brisket on both sides until browned, about four to five minutes per side. Remove the brisket from the pot and set aside.
Sauté the onions
In the same pot, add more olive oil if needed. Reduce the heat to medium-low and add the sliced onions. Cook, stirring occasionally, until the onions are golden and caramelized, about 15-20 minutes. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Make the braising sauce
Pour in the beef broth, Worcestershire sauce, soy sauce, and balsamic vinegar (if using). Stir well to combine, scraping up any browned bits from the bottom of the pot.
Slow cook
Return the brisket to the pot and ensure it's submerged in the sauce. Cover the pot with a lid and simmer on low heat for 3 to 4 hours, or until the brisket is fork-tender. Alternatively, you can cook it in the oven at 325°F (160°C) for 3 hours.
Serve
Remove the brisket from the pot and slice it against the grain. Ladle the onion gravy over the brisket slices and garnish with fresh parsley. Serve hot over mashed potatoes, rice, or crusty bread for a complete, flavorful meal.