French Onion Brisket by Foodie’s Chef Laura Brennan
NEWS FLASH !! Braised Beef Brisket meets French Onion Soup. One pot. Makes its own Sauce. Delicious and Easy. (The work is in slicing the onions and in being patient enough to let them caramelize...
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Saute pan
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
- Plate
- Aluminum foil
Ingredients
- One 2 ½ to 3- pound piece of beef brisket (NOT corned beef)
- 3-pounds sweet large onions ** (see note below)
- 3-4 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- ½ cup dry white wine or dry sherry
- ½ teaspoon dried thyme
- 2 tablespoons Dijon mustard
- 2 teaspoons kosher salt, divided
- Fresh ground black pepper
- 3-4 cups beef stock, low sodium preferably
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