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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Let me start off by saying that I am a vegetarian. With that being said, I have made this recipe a dozen times, following it to a t, since I can’t taste it. The first time I made it, my family loved it. So I started making it for dinner parties and holidays. Everyone raves every time I make it. It’s super easy to make and based on reviews I’ve received it, it’s delicious!
Can this recipe be halved? It’s just my husband and me, and I’ve never made brisket. I see the freezing instructions, so that’s an option. Any ideas for leftovers? Thanks.
Hi Maret, you could halve this, but I would actually recommend making enough to freeze as it freezes beautifully! If you don’t want to serve it the same way the second time around, it would make delicious brisket sandwiches. Hope you enjoy if you try it!
Hi. I’m making this recipe this weekend but could only find a 3 pound brisket. Should the cooking time be adjusted? And if yes, do you have any suggestions? Thanks!
Hi Sandra, If the brisket is only 3 pounds, I’d cut the remaining ingredients by about 1/3. Roasting time will be less, but not by too much, so just keep an eye on it. Hope you enjoy!
Jenn,
Making this recipe now…..
After slicing, do I cover or not cover the roasting pan when returning to oven? I don’t see it explicitly mentioned in the recipe
Good Shabbos….
Thanks,
Jim B
Good Shabbos to you! You cover the pan after slicing it – sorry if it wasn’t clear – hope you enjoy! 🙂
Can I make this in a slow cooker instead?
Hi Dani, You could place the brisket in the slow cooker after going through the initial steps. I don’t have much experience using a slow cooker so I’m not certain how long it would take, but here are some tips that may help with conversions. Enjoy!
Best Brisket ever. I’ve only cooked brisket as corned beef & cabbage – oven, stove-top, and slow-cooker. I was a bit concerned when the fat side burned on medium-high heat. After removing it from the pan and deglazing to scrap out the burned bits and removing burned layer of fat, I added more oil, turned down the heat to just above medium and continued the recipe with searing the lean side and also the fat side again. I cooked it in my Le Creuset Dutch oven covered with sheet of regular aluminum foil and then the lid. My brisket was just under 3 pounds so I reduced the cooking time according to a previous review. After the initial 1 1/2 hrs I basted well with pan juices, applied tomato paste, and continued cooking for about 90-100 minutes. It was the most tender and delicious brisket I’ve ever eaten. Thank you so much for this recipe!
This was VERY, VERY good! We absolutely loved it. Jenn, do you think this would work with a game brisket (moose)? If yes, would you increase cooking time?
Hi Deniza, I’ve never cooked moose, so I really don’t know how it would turn out – I’m sorry I can’t be more helpful (but would love to hear how it turns out if you try it)! 🙂
I just made this for tonight’s dinner, but with bison instead of beef. I think it was one of the best meals I have ever made. The bison was almost 3 lb and I read online that it usually cooks faster than beef. So I baked at 350 F for 45 minutes, then at 325 F for an additional 2.5 hours. The flavor was exquisite, the kids loved it. Thank you again for a wonderful recipe!
Can I cook the brisket at a lower temp if I have the time, without taking away from the deliciousness? I’m so used to smoking briskets at 250 degrees, but I know the process you laid out here makes so good. If so, how would you suggest?
Hi Todd, It’s not necessary to cook it at a lower temperature but it certainly won’t hurt. You’ll just need to increase the cooking time; I’d add an hour on the initial cook and then just cook until tender after you slice it.
OMG! I’ve made this recipe 3 times so far and have never reviewed. To me this is the absolute perfect Brisket recipe. I’m not a fan of BBQ or smoked Brisket; this dish produces an intensely savory, beefy product that suits my tastes perfectly. It’s just me (I spoil myself!), so if I don’t have a dinner party, I have 2-3 “Brisket meals”, then shred the rest of the beef for French Dips, Tacos, Enchiladas, etc. Heaven on a plate! Thank you Jenn!
I usually go to the effort of smoking my brisket, a pain here north of the 49th when the snow flies. Had an old brisket I needed to make before spring so I tried this recipe after being disappointed with the usual red wine braising. THIS WAS WAY BETTER, and simple to boot. I’ll definitely make it again.