beer-braised-brisket-with-onions-107586.json

{
    "directions": [
        "Preheat oven to 350\u00b0F.",
        "Pat brisket dry and sprinkle with salt and pepper. Heat oil in a 6- to 8-quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer with tongs to a platter.",
        "Cook onions with bay leaf in fat remaining in pot over moderate heat, stirring occasionally, until golden, 10 to 12 minutes. Remove from heat and transfer half of onions to a bowl. Arrange brisket over onions in pot, then top with remaining onions. Add beer, bouillon cube, and vinegar (liquid should come about halfway up sides of meat) and bring to a boil.",
        "Cover pot and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Cool in sauce, uncovered, 30 minutes.",
        "Transfer brisket to a clean cutting board. Skim off any fat from sauce, then season with salt and pepper. Slice meat across the grain and serve with sauce."
    ],
    "ingredients": [
        "1 (31/2- to 4-lb) boneless beef brisket, trimmed of excess fat",
        "3/4 teaspoon salt",
        "1/2 teaspoon black pepper",
        "2 tablespoons olive oil",
        "2 pound onions, halved lengthwise and thinly sliced lengthwise (6 cups)",
        "1 Turkish or 1/2 California bay leaf",
        "1 (12-ounce) bottle beer (not dark)",
        "1 dried-porcini bouillon cube (less than 1/2 ounce) or 1 beef bouillon cube, crumbled",
        "1 tablespoon balsamic vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Beer",
        "Beef",
        "Mushroom",
        "Onion",
        "Braise",
        "Quick & Easy",
        "Brisket",
        "Winter",
        "Gourmet"
    ],
    "title": "Beer-Braised Brisket with Onions",
    "url": "http://www.epicurious.com/recipes/food/views/beer-braised-brisket-with-onions-107586"
}