Beef Brisket with Onions
1 tablespoon coconut oil
1 1/2 pounds yellow or red onions (about 3 medium onions)
3 1/2 pounds beef brisket
salt and pepper to taste
6 cloves garlic, minced
2 cups beef broth
1 cup wine
Take the brisket out of its packaging and pat it dry. Season the meat generously with salt and pepper. Heat a large cast iron skillet on medium-high heat and turn on your vent or fan, if you have one. Sear the brisket until a golden brown crust appears on both sides of the meat. Remove and place in a dutch oven, fatty side up.
Now add 1 heaping tablespoon of coconut oil and the the onions to the skillet. Cook on medium heat, stirring frequently, for about 10-15 minutes or until the onions have caramelized lightly.
While the onions are cooking, mince the garlic and lay onto the meat. Pour the broth into the dutch oven. When the onions are done, pour them onto the meat, too. They’ll overflow into the sauce.
Put the cover on the dutch oven and put into the oven at 350 degrees for about 3 hours or until the brisket is very tender. Then take the dutch oven out of the oven, add wine, and let it rest for about 20 minutes before serving.
The brisket can be sliced and served with the onions and juices. Or let the meat cool then refrigerate overnight. Before reheating, scrape away and discard the layer of fat that has formed around the meat.
To reheat: Heat the oven to 300°F. Transfer the brisket and all its juices to a baking dish and cover tightly with a lid or two layers of foil. Warm in the oven for 1 hour or until warmed through (time will depend greatly on the size and shape of the brisket; cut into smaller pieces for faster reheating).