Serious Eats: Recipes

Cook the Book: Beef Brisket With Onions and Chile

Jean-Georges Vongerichten spices up beef brisket with his recipe for beef brisket with onions and chile by topping beef brisket with caramelized onions cooked with red finger chile. He refers to it as as Alsatian-Jewish-Chinese dish, "representative of both my roots and the things I love." Although this slow-roasted dish requires planning ahead, it doesn't take much effort to cook once its seasoned; just leave it in the oven for 2 to 3 hours making sure to baste it every 30 minutes.

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