Go Back

Classic Braised Brisket with Onions

A classic, comforting dish featuring tender brisket braised with onions, garlic, and carrots, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 to 6 lbs first-cut (or flat-cut) beef brisket, trimmed Trimmed to retain a thin layer of fat for flavor and moisture.
  • 1.5 tablespoons kosher salt Helps draw out natural juices, enhancing flavor.
  • 1 teaspoon freshly ground black pepper Adds a subtle, sharp bite.
  • 2 tablespoons all-purpose flour (or matzo cake meal for Passover) For a beautiful crust when searing.
  • 3 tablespoons vegetable oil Ideal for high-heat cooking.
  • 8 medium yellow onions, peeled and sliced Caramelizes sweetly to complement the meat.
  • 3 tablespoons tomato paste Lends rich color and depth.
  • 3 cloves garlic, roughly chopped Adds aromatic goodness.
  • 6 medium carrots, peeled and sliced into large chunks Adds texture and sweetness.
  • 1 handful fresh chopped parsley for garnish (optional) Adds color and freshness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and position an oven rack in the middle.
  2. Season both sides of the brisket with kosher salt and freshly ground black pepper. Lightly dust with flour and shake off excess.
Searing and Cooking
  1. Heat vegetable oil in a heavy flameproof roasting pan over medium-high heat. Sear the brisket on both sides until browned and caramelized, about 5 to 7 minutes per side.
  2. Transfer the brisket to a platter. In the same pan, add the sliced onions and stir to cook until softened and golden brown, about 15 minutes.
  3. Place the brisket back into the pan on top of the onions, fat side up. Spread the tomato paste over it, then scatter the garlic and carrot chunks around the edges.
Cooking
  1. Cover tightly with aluminum foil or a lid. Cook in the oven for 1½ hours.
  2. After initial cooking, carefully slice the brisket against the grain into ⅛ to ¼-inch thick slices. Return the slices to the pan, overlapping slightly.
  3. Reduce the oven temperature to 325°F (165°C) and cook until the brisket is fork-tender, about 1¾ to 2½ hours, depending on the cut.
  4. Allow the brisket to rest in its juices before serving. Skim off the fat if the sauce is greasy.

Notes

For enhanced flavor, marinate the brisket overnight. It's crucial to slice against the grain for maximum tenderness. Allowing the brisket to sit overnight can enhance flavors.