Carlyle Roast Beef Brisket with Caramelized Onion Sauce
(featured in The Oregonian, October 5, 2003)
On the Fall dinner menu at the Carlyle is one of owner Bruce Goldberg’s favorite dishes and one he remembers his grandmother fixing for the Shabbath. Its savory braising liquid is full of flavor and with a few simple techniques becomes a rich caramelized onion sauce that’s good to the last drop. Also, Goldberg suggests that like all pot roasts, this brisket benefits from being made a day ahead.
The Carlyle is located at 1632 NW Thurman St.; (503) 595-1782. Open for lunch, Tuesday - Friday; dinner, Tuesday – Saturday; brunch, Saturday and Sunday; morning coffee and pastries, Monday – Friday. For more information regarding BG&C event and corporate catering, visit www.bgcevents.com or call (503) 240-7178
Serves 8 to 10
6 to 8 pound beef brisket
Onion powder
Freshly-ground coarse black pepper
3 cups tomato ketchup
3 cups cold, strong coffee
2 tablespoons grated horseradish
3 tablespoons Worcestershire sauce
Juice of 3 lemons
1 1/2 cups packed dark brown sugar
6 1/2 cups beef stock or broth, divided
6 peeled carrots, cut into medium julienne
6 stalks celery, cut into medium julienne
5 yellow onions, thinly sliced and divided
5 cloves garlic, crushed
2 tablespoons unsalted butter
Salt
Preheat the oven to 400 degrees.
Rub the meat on all sides with onion powder and pepper. In a large braising pan coated with a thin layer of vegetable oil, sear the meat on high heat until browned on all sides. Set aside.
To make the braising liquid, in a large bowl, combine the ketchup, coffee, horseradish, Worcestershire sauce, lemon juice, brown sugar and 1/2 cup of the beef stock. Set aside.
Transfer the meat to a roasting pan and top with the carrots, celery, half of the sliced onions, garlic and the braising liquid. (The braising liquid should just barely cover the meat. If it doesn’t, add additional beef stock or water.)
Cover the roasting pan lightly with foil and bake in the oven for 4 hours or until the meat is fork tender. If it is not yet tender, turn the heat down to 300 degrees and roast for an additional 20 to 30 minutes.
Remove the meat from the roasting pan, cool to room temperature, cover and refrigerate. Strain the braising liquid into a small bowl, reserving the carrots and celery, and refrigerate. Cover and refrigerate the reserved vegetables. When the meat is chilled, slice thinly and transfer to a baking dish along with the reserved vegetables.
Preheat the oven to 250 degrees.
To make the sauce, remove the top layer of fat from the chilled braising liquid. In a sauté pan, sauté the remaining onions in the butter over medium-low to medium heat until soft, golden brown and slight caramelized, about 20 minutes. Add the remaining beef stock and 1 cup of the de-fatted braising liquid and reduce the liquid by half. Season to taste with salt and pepper. Pour the sauce over the meat and vegetables and heat thoroughly in the preheated oven.
From Bruce Goldberg, BG&C.
This recipe is recommended for the intermediate cook.