Johnnies’ Brisket is the easiest, most delicious, brisket, hands down. I choose to serve it every year for Christmas Dinner because I don’t have to worry about it or slave over it. I save that for all of the other side dishes and desserts that I serve. It’s perfect every time. There’s no recipe to share, it’s as easy as thaw and heat. If you need it, go stock up. One year they almost ran out right before Christmas.
Years ago, I ordered French Onion Soup at a restaurant and was delighted to find it filled with tender chunks of beef. Duh, why hadn’t I ever thought of that? French soup is tasty, and usually hearty enough, on it’s own. But, adding brisket most definitely makes it a meal which is important because sometimes my husband likes to argue that soup is not a sufficient meal. I’ve been battling a cold for the past week and I have been craving soup. I haven’t been able to smell much of anything, how wonderful to make this because this soup smelled absolutely delicious.
6 Tablespoons butter
4 Sweet Onions, thinly sliced
2 Garlic Cloves, minced
1 Tablespoon Brown Sugar
1 1/2 cups Guinness or Red Wine
3 Tablespoons Flour
2 Quarts Beef Broth
1 Tablespoon Worcestershire Sauce
2 Bay Leaves
1-2 cups of Brisket, shredded
Sliced or Shredded Cheese (provolone, Swiss or cheddar…..your choice)
In a large pot, melt the butter over medium high heat. Add the onions, garlic and brown sugar. Cook, stirring frequently, for about 10 minutes until onions are softened. Cook for 10 minutes more, stirring less often, until the onions are deep golden in color and caramelized. Add 1/2 cup of the beer or red wine, letting it cook into the onions until the beer has evaporated.
Reduce the heat to low and sprinkle the flour over the onions, stirring to coat. Cook for about 5 minutes, until the raw flour has cooked off. Add the remaining cup of beer or wine, the broth, Worchestershire, bay leaves and brisket.
Increase the heat to medium-high and return the soup to a simmer. Cook until warmed through, about 10 minutes. Season with salt and pepper.
Remove the bay leaves before serving and ladle the soup into four bowls. Lay a slice of cheese on top of bowl and place under broiled until golden brown.