Espresso-Braised Brisket with Peas and Onions - Rachael Ray Every Day

Espresso-Braised Brisket with Peas and Onions

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Espresso-Braised Brisket with Peas and Onions
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 4 pound brisket, at room temperature and patted dry
  • Salt and pepper
  • 3 yellow onions, thinly sliced
  • 5 cloves garlic, thinly sliced
  • 11 sprigs thyme
  • 2 bay leaves
  • 3/4 cup brewed espresso
  • 2 1/2 cups frozen pearl onions, thawed and patted dry
  • 1 pound frozen peas

Preparation

Preheat the oven to 300 degrees . In a large dutch oven, heat 2 tablespoons olive oil over medium-high heat. Season the brisket with salt and pepper and add to the pot. Cook, turning once, until browned, about 10 minutes. Transfer to a platter.

Discard the fat in the dutch oven; add 2 tablespoons olive oil, the yellow onions, garlic, 8 sprigs thyme and the bay leaves; season with salt and pepper. Cook, scraping up the browned bits, until the onions are softened, about 5 minutes. Stir in the espresso and 1 cup water. Return the brisket, fat side up, and top with the onion mixture. Bring to a simmer, cover and transfer to the oven; braise until fork-tender, about 3 1/2 hours.

Transfer the brisket to a platter; let rest for 15 minutes before thinly slicing. Skim the fat from the cooking liquid and discard with the herbs. Simmer the liquid over medium-high heat until thickened, 5 to 10 minutes. Pour over the brisket.

In a large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the pearl onions and cook for 5 minutes. Stir in the peas and remaining 3 sprigs thyme and cook for 3 minutes; season with salt and pepper. Discard the thyme. Serve the vegetables with the brisket.