Side dishe for 8

Classic Brisket with Onions

Name: Classic Brisket with Onions
Total time: 240 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 1/2 tbsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp all-purpose flour; 3 tbsp vegetable oil; 8 yellow onions; 3 tbsp tomato paste; 3 cloves garlic; 6 carrots; 1 handful fresh chopped parsley (optional)

$3.15for 4240 minServes 8

Flour-dusted beef brisket braises slowly with onions, carrots, garlic, and tomato paste until tender and richly flavored.

Classic Brisket with Onions with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Onions, 3.2 lb$1.29/lb typical	3.2 lb	$4.13Typical price
	Canned tomatoes, 1.5 oz$0.08/oz typical	1.5 oz	$0.12Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Carrots, 0.95 lb$1.09/lb typical	0.95 lb	$1.02Typical price
	Fresh herbs (cilantro, 0.25$1.49 each typical	0.25	$0.37Typical price
Total for the servings shown		$6.30

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap onions for red onionsabout $0.20/lb more at typical prices

Pantry staples you likely have

Salt and pepperFlourOlive and cooking oil

Not included in the cost.

240 minstart to table
Involveddifficulty
8servings as written
$typical cost tier

American Dairy-free High-protein Budget Side dishes Holiday Winter Spring

Typical price

$0.79 per serving$3.15 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 1/2 tbsp kosher salt
1 tsp freshly ground black pepper
2 tbsp all-purpose flour
3 tbsp vegetable oil
8 yellow onions
3 tbsp tomato paste
3 cloves garlic
6 carrots
1 handful fresh chopped parsley (optional)

Steps

Heat the oven to 325 F and season the brisket with salt and pepper, then dust it with flour.
Heat the oil in a large oven-safe Dutch oven over medium-high heat and brown the brisket for 8 minutes, turning once.
Remove the brisket, add the onions, and cook for 10 minutes; stir in the tomato paste and garlic for 2 minutes.
Return the brisket to the Dutch oven, add the carrots, and cover the pot tightly.
Braise in the oven for 3 hours, turning the brisket once, until fork-tender and at least 145 F.
Rest the brisket for 15 minutes, then slice it and stir the parsley into the onions and carrots.