Braised Beef Brisket w/ Beef Demi Glace & Caramelized Onions

Yield: 6-8 servings

Ingredients:

3-4 Ib Beef Brisket (Trimmed)

1 yellow onion (chopped)

2 carrots (chopped)

1 celery stalk (chopped)

2 cloves garlic (chopped fine)

1 Tbsp SPIKE seasoning (Original Flavor)

¼ cup all purpose flour

¼ cup Worcestershire sauce

*Optional: Liquid Hickory Smoke

2-3 cups beef broth or enough to cove half the roast in the pan

4 Tbsp canola oil

1-2 large red onions (to caramelize)

S&P

Method:

Pre-heat over to 350 degrees. Heat 2 Tbsp in a large sauté pan on high heat until oil smokes. Immediately turn the heat down to medium high. Coat the roast with Spike Seasoning & Salt/pepper. Carefully sear each side of the roast until browned. (approx 2 minutes on each side) Remove and set-aside. Add the remaining oil to the same pan on medium high heat. Add the onions, celery, garlic & carrots to the pan. Saute until the onions become softened. (approx 6-7 minutes) Place the sautéed vegetables to an oven proof pan. Add the beef broth, Worcestershire & flour. Mix very well. Place the roast on the vegetables, cover with aluminum foil and bake for 2 hours. Check the liquid in the pan. Add more beef broth or water if needed. Bake for an additional 1.5 hrs. Meanwhile caramelize onions (see below) Remove the roast and let rest for 6-8 minutes. Strain the liquid and reduce the liquid 80% or until you have a syrup consistency.