A delightful twist on the classic brisket recipe, infused with garlic and caramelized onions for a rich and flavorful dish.
Preheat your oven to 500°F (260°C).
Preheating the oven ensures even cooking from the start.
Using a paring knife, make small slits in the brisket and insert pieces of garlic into each slit.
Inserting garlic into the brisket infuses it with flavor during cooking.
Place the brisket in a baking dish and bake until browned on top, then flip and brown the other side.
Browning the brisket adds a rich, caramelized flavor to the dish.
Reduce the oven temperature to 350°F (175°C).
Lowering the temperature ensures the brisket cooks slowly and evenly.
Add beef broth to the baking dish until it reaches about 1 inch up the sides of the brisket. Cover with foil and bake for 1 hour.
Covering the dish with foil traps moisture, keeping the brisket tender.
In a skillet, sauté the onions in a bit of oil over medium-high heat until caramelized, about 20 minutes.
Stir the onions occasionally to prevent burning and ensure even caramelization.
Add the caramelized onions and remaining ingredients to the baking dish, stirring to combine. Cover and bake for another 2-3 hours until the brisket is tender.
Check the brisket occasionally to ensure it doesn't dry out; add more broth if needed.
Remove the brisket from the oven and let it rest for 10 minutes before slicing.
Resting the brisket allows the juices to redistribute, making it more flavorful.
Strain the cooking liquid and pour it over the sliced brisket before serving.
Straining the liquid removes any solids, creating a smooth sauce for the brisket.
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