Balsamic and Onion Braised Brisket

Balsamic vinegar adds a sweet and tangy flavor to slow-braised brisket. Pairs well with Merlot and Bock.

Serves: 8Prep: 30 minutesCook: 3 hours 30 minutesTotal: 4 hoursDifficulty: Easy

Serves: 8

Ingredients

  • 5 pounds beef brisket, trimmed of excess fat
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper, ground
  • 2 tablespoons canola oil
  • 3 large onions, julienned
  • 1 tablespoon minced garlic
  • 1 cup Kroger® Balsamic Vinegar
  • 2 cups beef broth
  • 4 sprigs fresh rosemary

Directions

  • Preheat oven to 325°F.
  • Season both sides of the brisket generously with salt and pepper.
  • Heat oil in a 6-qt. (or larger) thick-walled pot (or Dutch oven) over medium-high heat. Add brisket and sear on both sides, until it’s deeply golden brown, then remove it from the pot. Add onions and garlic to pot; cook them 6-8 minutes until they’re softened and starting to brown.
  • Deglaze the pot with balsamic vinegar, working up any brown bits from the bottom. Add broth and bring to a boil. Return brisket to the pot. Add rosemary. Cover.
  • Place covered pot in the oven. Roast 2½-3 hours, or until brisket becomes tender. Remove brisket from the pot, cover the brisket with foil and allow it to rest 15 minutes before slicing. Slice against the grain.
  • Spoon cooked onions and broth over brisket and serve. Refrigerate leftovers.
  • Tip: If you don’t have a Dutch oven, the brisket can be seared on a griddle or in a large sauté pan, then transferred to a roasting pan. Cover the roasting pan tightly with foil before placing it in the oven.

Recipe Information

Serves: 8

Ingredients

  • 5 pounds beef brisket, trimmed of excess fat
  • 1 tablespoon kosher salt
  • 2 teaspoons black pepper, ground
  • 2 tablespoons canola oil
  • 3 large onions, julienned
  • 1 tablespoon minced garlic
  • 1 cup Kroger® Balsamic Vinegar
  • 2 cups beef broth
  • 4 sprigs fresh rosemary

Directions

  • Preheat oven to 325°F.
  • Season both sides of the brisket generously with salt and pepper.
  • Heat oil in a 6-qt. (or larger) thick-walled pot (or Dutch oven) over medium-high heat. Add brisket and sear on both sides, until it’s deeply golden brown, then remove it from the pot. Add onions and garlic to pot; cook them 6-8 minutes until they’re softened and starting to brown.
  • Deglaze the pot with balsamic vinegar, working up any brown bits from the bottom. Add broth and bring to a boil. Return brisket to the pot. Add rosemary. Cover.
  • Place covered pot in the oven. Roast 2½-3 hours, or until brisket becomes tender. Remove brisket from the pot, cover the brisket with foil and allow it to rest 15 minutes before slicing. Slice against the grain.
  • Spoon cooked onions and broth over brisket and serve. Refrigerate leftovers.
  • Tip: If you don’t have a Dutch oven, the brisket can be seared on a griddle or in a large sauté pan, then transferred to a roasting pan. Cover the roasting pan tightly with foil before placing it in the oven.

Nutrition Information

Nutrition Information
Amount per serving
Calories520
Total Fat24g
Saturated Fat8g
Cholesterol175mg
Sodium1110mg
Total Carbohydrate12g
Dietary Fiber1g
Sugars7g
Protein60g