NOTE: As with all briskets, this one tastes even better the day after it is made (and also freezes well), so go ahead and make it ahead of time. You can skip the beef bacon, and brown the brisket in 2 tablespoons of vegetable oil instead. You can also leave out the pearl onions and add another sliced onion in step 4. But if you are shooting for full-on bourguignon vibes, pearl onions are key.
Serves 6 to 8
- 4 oz (113 g) beef bacon, roughly chopped
- 3-4 lb (1.3 to 1.8 kg) brisket
- Kosher salt and freshly ground black pepper
- 1 large onion, halved through the root and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 tablespoons tomato paste
- 1/2 teaspoon onion powder
- 1 cup (240 ml) dry red wine
- ¼ cup (60 ml) dry vermouth or sherry
- 3 cups (710 ml) beef stock
- 3 medium carrots, halved lengthwise if thick, and cut crosswise into 1-inch pieces
- 6 fresh thyme sprigs
- 1 bay leaf
- 1 lb (454 g) cremini mushrooms, stems removed and halved (quartered of large)
- 15 pearl onions, peeled (here’s how)
- Preheat the oven to 325˚F (160˚C).
- In a large Dutch oven or other large pot set over medium-high heat, add the beef bacon and cook, stirring occasionally, until the fat renders and the meat browns, about 5 minutes. Remove the bacon pieces with a slotted spoon and set aside, leaving the rendered fat in the Dutch oven. If there’s a LOT of fat, pour off and discard all but about 2 tablespoons.
- Lightly season both sides of the brisket with salt and pepper. Add to the Dutch oven and cook, turning once, until browned on both sides, 8 to 10 minutes total. Remove brisket and set aside.
- Add the onions and cook, stirring often, until softened and lightly browned, about 5 minutes. Add the garlic, tomato paste, onion powder, and 1 teaspoon kosher salt (adjust up or down, depending on how salty your stock is) and cook, stirring, until fragrant, about 1 minute.
- Stir in the wine and vermouth and bring to a boil. Add the stock, carrots, thyme, and bay leaf. Nestle the brisket in the liquid, spooning some of the onions and liquid over top. Bring to a boil, then cover and transfer to the oven.
- Cook for 2 hours, undisturbed. Remove from the oven and carefully flip the brisket over. Add the mushrooms and pearl onions, taking care to tuck them into the cooking liquid. Recover and continue cooking until the meat is fork-tender, about 1 hour.
- Transfer meat to a carving board, cover loosely with foil, and let rest 10 to 15 minutes before slicing against the grain. Discard the thyme sprigs and bay leaf. Arrange the mushrooms and onions around and on top of the brisket, then spoon the pan juices over top before serving.
