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Ingredients
- 1 6-9lb beef brisket
- 3 tbsp salt
- 2 tsp cracked black pepper
- 1/4 cup Arbequina EVOO
- 3 medium yellow onions peeled and sliced
- 2 Cilantro & Red Onion EVOO peeled and sliced
- 4 shallots peeled and sliced
- 6 garlic cloves peeled and minced
- 1 cup sherry wine
- 1/2 cup Sherry Vinegar
- 1 cup beef broth
- 2 tbsp tomato paste
- pinch dried rosemary
- 2 bay leaves
- fresh rosemary (garnish)
Ingredients
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Instructions
- Preheat oven to 300°F.
- Pat brisket with paper towel and season with salt and pepper.
- Heat Arbequina EVOO in an extra large skillet (or you can sear your brisket in a heavy bottom roasting pan) over medium-high heat. Once the olive oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown appx. 2-3 minutes per side. Remove from the pan and set aside on a large plate or platter.
- Add the onions, shallot, and garlic to the same pan and sauté for 1-2 minutes. Deglaze the pan with sherry wine (using your spoon to scrap up any browned bits) and then bring to a simmer.
- Once simmering, add the Sherry Vinegar, broth, tomato paste, rosemary, and bay leaves. Stir to combine.
- Return the brisket to the pan (and any pan juices). Nestle the brisket snuggly among the onions. Cover the pan and plan in the oven. Roast for 4-6 hours or until the brisket is fork tender (this process may take longer depending upon your oven and brisket cut).
- Remove brisket from the oven and set aside to rest for 30 minutes before slicing and serving. Serve with onions on top and garnish with fresh rosemary.