Onion-Braised Beef Brisket
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Prepare a memorable dinner with this incredibly simple, make-ahead beef brisket recipe. It’s a foolproof crowd-pleaser, complete with a French onion soup-like gravy.
This celebrated beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. First published in The Silver Palette New Basics Cookbook in 1989, it is apparently the world’s most Googled brisket recipe. The recipe is surprisingly simple. Unlike all other briskets I’ve made, there’s no wine, stock, or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their natural juices, making a rich French onion soup-like braising liquid and gravy.
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“This brisket is AMAZING! It turns out perfect each time. Cutting it, then rearranging the slices back in the pan works great! Such beautiful flavor, delicious gravy, and juicy tender meat. Highly recommended!”
I have made some modifications to the recipe over the years, though the original can still be found here. This dish is ideal for preparing ahead of time, as the flavors deepen when served the following day. For me, it’s a Jewish holiday staple, alongside classics like matzo ball soup, challah, latkes and more. For those observing Passover, the flour in this recipe can easily be substituted with matzo meal to keep it compliant with Passover dietary guidelines.
What You’ll Need To Make Onion-Braised Beef Brisket
Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first-cut/flat-cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.
Step-by-Step Instructions
Begin by seasoning the meat with lots of kosher salt and pepper.
Dust both sides with flour.
Heat the oil in a heavy flameproof roasting pan or ovenproof enameled cast iron pot until shimmering, then sear the brisket on both sides until brown and crusty in spots.
Transfer the meat to a platter, then add the onions to the pan.
Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.
Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.
Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.
Remove the pan from the oven and transfer the brisket to a cutting board. Using an electric or sharp knife, slice the beef into 1/8 to 1/4-inch thick slices against the grain. It’s much easier to cut at this point than it is at the end.
Place the slices back in the pan on an angle, so that the top edge of each slice is showing. Baste the meat with the pan juices.
Cook for a few more hours, until the meat is tender.
You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.
“This is a 5-star, easily repeatable main dish that is now my go-to special occasion meal for larger groups. Do yourself a favor and make it ahead of time as suggested; enjoy that the cooking is already DONE the day of your dinner, and impress yourself with how truly flavorful and delicious this meal is.”
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Onion-Braised Beef Brisket
Prepare a memorable dinner with this incredibly simple, make-ahead beef brisket recipe. It’s a foolproof crowd-pleaser, complete with a French onion soup-like gravy.
Ingredients
- 1 5 to 6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
- 1½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
- 3 tablespoons vegetable oil
- 8 medium yellow onions, peeled and sliced ½-inch thick
- 3 tablespoons tomato paste
- 3 cloves garlic, roughly chopped
- 6 carrots, peeled and sliced into large chunks on a diagonal
- Handful fresh chopped parsley, for garnish (optional)
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F.
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pan and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pan. Cover the pan very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
- Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ¼-inch-thick slices. Return the slices to the pan, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pan tightly and return to the oven.
- Lower the heat to 325°F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)
- Note: Nutritional information was calculated for a 5-pound brisket.
- Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 726
- Fat: 55 g
- Saturated fat: 21 g
- Carbohydrates: 14 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 42 g
- Sodium: 844 mg
- Cholesterol: 213 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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HI Jenn — I tried this recipe for the first time last night with a slightly larger brisket — 7 lbs. I adjusted the cook times and ingredients. I cooked it longer than noted on the recipe, but it was still tough. There was enough liquid.
It’s now the morning, and I put it back in the oven to see if I can soften it more. So far, I’ve cooked it for 45 minutes at 300 — but it was still tough. Just now I turned it down to 250 and will try for a while longer. Any other ideas? Thanks so much!
Hi Eve, As long as it wasn’t too lean, it should eventually get tender. I’d increase the heat to 325 and keep cooking. How much longer did you cook it yesterday?
Okay, this is going to be the longest cooked brisket in history! Not sure what I did wrong. It wasn’t too lean. Anyway, I will turn it up to 325 and keep trying. Thanks Jenn!
How long do i reheat the already cooked brisket was planning refrigerating in my la crueset overnight. i don’t want to overheat and dry it out the next day!
Hi Kathryn, Cover the brisket tightly with foil (or your Le Creuset lid) and reheat in a 300°F oven until hot, at least 30 minutes. Hope you enjoy!
If I use a 10# flat brisket do I need to double everything? What about cooking times? I’ve made this with a 4# brisket, but nothing this large. Please advise. TY Also, I enjoy your recipes…all good!
Hi Jillian, It’s likely to take a bit longer but I’d still start checking for tenderness at the recommended time. Just remember to double all the other ingredients too!
Hello, I am making brisket for a big party- maybe 28 people. How many pounds of brisket would you recommend and how would you suggest that I alter the cooking time? Just keep it going until it’s fork tender? And should I use multiple sheet pans? Thank you!!!
Hi Jamie – that’s a lot of brisket! I think you’ll need about 18 lbs, so I’d get three 6-lb briskets. I’d use three baking dishes if you have them. And you’ll definitely need to increase the cooking time…I’m guessing about 2 hours for the first part, then 3 hours for the second part but, yes, just keep going until tender. Hope that helps!
Yes! Absolutely delicious. Was concerned about slicing the meat before the dish had finished cooking, but no problem. Not dry at all. I made it the day before and the flavors really melded. Yum!
Absolutely perfect – even with a smaller brisket, just used the shorter time suggested. FANTASTIC!!
If I’m cooking a 3.5lb brisket how should the cook times be adjusted?
Also- what should the internal temp be after the first and second times in the oven?
Thanks
Hi Melanie, for a smaller cut, make sure you use a smaller roasting pan that is appropriate for the size of the brisket. The cooking time will be less, but not significantly so. I’d cook it for the first 1 1/2 hours as the recipe indicates. Once you’ve sliced and returned it to the oven, check it after about 90 minutes. (You’ll know it’s done when it’s fork tender.) You really don’t need to worry about the internal temp for this as you are essentially cooking the heck out of it! 🙂
Thank you so much for your detailed response ! It came out great!!
This is a glorious recipe. Freezes well, easy to make but I have one huge change, 6 carrots? We have yet to get enough carrots. This time we’re putting a whole 2 pound bag in, this I hope is enough. The carrots practically disolve so more is necessary.
Let me note, this is for teo people, that is why I know how well it freezes. my version of fast food.
Outstanding! Second recipe I made from this site. And I’ve made many more since! It was delicious and my entire family raved about it. I love how your instructions are easy to follow and your recipes are foolproof!
This is a very nice dish! The brisket I purchased from Trader Joes was salted so I omitted the salt called for in the recipe. I substituted the carrots (allergy in the family) for butternut squash and sweet potato and a Tblsp of brown sugar to sweeten the onion gravy 1hr 30 min prior.
This was my first attempt at Brisket and it turned out wonderful. Thank you Jenn!