Pickled Onion Brisket

Another successful experimental dish that made it to the recipe log.

This time around, I did a short brine for the brisket before cooking. Brining was done for about 18 hours. Perhaps more salt and a longer brine would have reduced the actual braising time to tenderise the meat.

Pickled Onion Brisket

IngredientsPickled Onion Brisket:

400g beef brisket

1 cup pickled onions

1/4 cup jam or marmalade

2 teaspoon sugar

1 cup beef or chicken stock

1 cup red wine or juice

2 sticks carrot, skinned & cut into chunks


1-2 cups water

1/4 cup salt

1 tablespoon dried thyme

1 tablespoon dried rosemary

1 teaspoon coriander seeds, cracked


  • To prepare brine, dissolve the salt in 1/2 cup of hot water. Once salt is dissolved, add the 1 cup of water and the rest of the herbs.
  • Add the brisket. Top with more water so that the brisket is completely covered/submerged with the brine.
  • Brine overnight in the fridge.
  • Place pickled onions in a processor and do a light process. You want a rough chop not a smooth puree.
  • Brown the brisket in some oil.
  • Add the onions, carrots & the rest of the ingredients to the brisket. Give a stir to mix properly.
  • Add water if need to cover the brisket. Bring to a boil before covering with a lid to simmer till the brisket is tender. About 1 1/2 to 2 hours.
  • Allow the brisket to cool slightly. Remove and slice into think slices.
  • Dissolve 1 1/2 teaspoons of cornstarch in water and mix to the remains in the pot. Bring to a boil to thicken and spoon over the top of the sliced brisket.
  • Served with mashed potatoes & boiled peas.



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