Brisket with Sherry Braised Onion

Zach Thorp Oct 21, 2022


  • 1 6-8 lb beef brisket
  • 3 tablespoons salt
  • 2 teaspoons cracked black pepper
  • ¼ cup Arbequina EVOO
  • 3 sliced medium yellow onions
  • 2 sliced red onions
  • 4 sliced shallots
  • 6 minced garlic cloves
  • 1 cup cherry wine
  • ½ cup Sherry Wine Vinegar
  • 1 cup beef broth
  • 1 tablespoons tomato paste
  • 2 bay leaves


  1. Preheat the oven to 300°F.
  2. Pat brisket dry with paper towels and season with salt and pepper. Heat Arbequina EVOO in an extra large skillet over medium-high heat.
  3. Once the oil is hot, carefully add the brisket. Sear the brisket until richly seared and dark brown. Remove from the pan and set aside on a large platter.
  4. Add the onions, shallot and garlic to the pan and saute for 1-2 minutes. Deglaze the pan with cherry wine, and bring to a simmer.
  5. Once simmering add the Sherry Reserva vinegar, broth, tomato paste, rosemary, and bay leaves, stir to combine.
  6. Return the brisket to the pan, nestling it snuggly among the onions. Cover the pan and palace in the oven.
  7. Roast for 4-6 hours or until the brisket is fork tender. Remove brisket from the oven and set aside to rest for 30 minutes before slicing and serving.
  8. Serve with onions on top and garnish with fresh rosemary.