Classic Braised Brisket with Fennel & Onions Recipe
Classic braised brisket with fennel & onions, seasoned with thyme and paprika, slow-cooked until tender. Perfect for special occasions or family gatherings.
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Cooking tools:
- Roasting pan
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Carving board
- Serving platter
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Aluminum foil
- Pepper mill
- Tongs
- Spoon
- Ladle
Ingredients
- 1 tablespoon fine sea salt, plus more for seasoning
- 1 tablespoon freshly ground pepper
- 2 tablespoons dried thyme
- 2 tablespoons sweet paprika
- 2 tablespoons dried sage
- One 9 to 10-pound whole beef brisket
- 1/4 cup grapeseed oil
- 8 medium onions (3 pounds) sliced
- 1 teaspoon black peppercorns
- 3 bay leaves
- 10 garlic cloves, peeled
- 1 cup tomato puree
- 2 cups beef stock
- 1 cup Banyuls vinegar or aged red wine vinegar
- 3 fennel bulbs, each cut through the core into 1 1/2-inch wedges
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