Balsamic and Onion Braised Brisket

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

Hands-On Time: 30 min.
Total Time: 4 hrs.
Serves: 8 | Difficulty: Easy

  • 5 lb. beef brisket, trimmed of excess fat
  • 1 Tbsp. kosher salt
  • 2 tsp. black pepper, ground
  • 2 Tbsp. canola oil
  • 3 large onions, julienned
  • 1 Tbsp. minced garlic
  • 1 cup Kroger balsamic vinegar
  • 2 cups beef broth
  • 4 sprigs fresh rosemary
  1. Preheat oven to 325°F.
  2. Season both sides of the brisket generously with salt and pepper.
  3. 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 min. until they’re softened and starting to brown.
  4. 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.
  5. Place covered pot in the oven. Roast 2½-3 hrs., 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.
  6. 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 Analysis:

Per serving: Calories 520, Calories from Fat 220, Total Fat 24g (37% DV), Saturated Fat 8g (40% DV), Trans Fat 0g, Cholesterol 175mg (58% DV), Sodium 1110mg (46% DV), Carbohydrates 12g (4% DV), Dietary Fiber 1g (4% DV), Sugars 7g, Protein 60g, Vitamin A 0%, Vitamin C 8%, Calcium 4%, Iron 35%

View Party Plan: Happy Hanukkah!