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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Eager to make this tomorrow for Passover. The only question is the flour. Is there any way to make it without the flour or to substitute in something else? Thanks so much in advance. Happy Passover
Sure, G, you can use matzo meal in place of the flour. Hope you enjoy and happy Passover! 🙂
Hi Jenn, I ended up buying a double brisket. Should I just cut it in half and follow the rest of the instructions? Thank you!
Sure, Olga, that will work. Enjoy!
Jenn, No need to post my question. I used the round Dutch oven for this today and seared the meat twice in it. It was crowded in the pot and next time I may get a smaller cut but it worked just fine. It is delicious–thank you again for the wonderful recipes!
Sorry I’m just seeing your question now, Janet – glad it worked out! 🙂
This is a great recipe. Easy to make and with great flavor and texture. I have been cooking brisket for over 40 years and this is my new go to brisket recipe. Thank you Jenn
While visiting friends I decided to make this recipe for beef brisket and it was a huge hit. My wife doesn’t like to eat beef and she just asked me to make another one of this recipe.
It is a phenomenal recipe with incredible taste. I followed the recipe exactly as written and the
results were terrific. The trick of slicing the beef brisket before it is finished renders beautiful
slices and it presents well on a platter surrounded by the carrots and onions. This is a “forever”
recipe. Thanks for another winning meal, Jenn!
Delicious! The meat was super tender and flavorful.
Hi Jenn, this recipe looks delicious. I was just wondering what the purpose was for slicing the meat half way through. I don’t cook meat very often so was just curious before attempting your recipe. Thanks Jenn.
Hi Lisa, the brisket is just much easier to cut at the halfway point than it is when it’s fully cooked. Hop you enjoy!
Can I make this without onions and carrots Tyia
Hi Dana, You can omit the carrots, but you’ll need the onions.
I’ve purchased a whole brisket (flat with point attached) and will separate them to prepare this recipe with just the flat. The whole is 17 pounds, so I estimate the flat will be around 10 pounds, which likely will be ample for 16 folks at the table.
Do you know what affect such a large piece of meat will have on its cooking time? I have read on the on hand that larger roasts by weight typically take longer to cook, but on the other hand I understand it’s also a function of the shape/volume of the roast. I tentatively plan to use a remote probe thermometer, and remove the brisket from the oven when it has reached 200 degrees.
FXVonthron, It’s really hard to say for all the reasons you mentioned but I would figure 30-40 minutes per pound when cooking between 325-350°F. Hope that helps!
Hi Jen,
I’m hoping my Christmas dinner is as successful as Thanksgiving. Once again I will be using most of your recipes…always a hit!
I’ve searched your reviews but wanted to make sure of a few things when making my 10 lb brisket. I would like to make this on either Monday or Tuesday for Christmas dinner.
Does it matter if it stays refrigerated for 2 days instead of 1?
I’m adding the carrots when reheating to prevent them from getting mushy but assuming they will be firm but not too though?
I can wait and slice the brisket cold before reheating or should I still slice midway?
I will double all ingredients and adjust cook time. How long do you think it’ll take? And reheat at 300 or 325 and do you think it’ll take much longer than 30 minutes? And lastly, I’m planning on making this in my stainless steel pan that I made my turkey in, would that work?
Hi Pam, I’m flattered that you’re using my recipes for your X-mas dinner! Yes, you can definitely make this 2 days ahead instead of 1. I’m not sure I’d wait until reheating the brisket to add the carrots. Instead, you could put them in about halfway through the initial cooking time. You can definitely slice the brisket cold if you’d prefer. Either 300 or 325 degrees will work for reheating and I would count on at least 30 minutes, likely more. And, yes, a stainless steel roasting pan will work. Hope that helps!
This was excellent. I could not believe how much delicious sauce resulted from this method.
I served with a lemon chive risotto and a sheet pan of roasted brussells sprouts, multi-color bell peppers, drizzled with balsamic vinegar. Great meal.
I forgot to mention, we like our carrots with a tad of crunch, so I added them just as the meat was getting beginning to pull easily and they came out perfect.