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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This is a 10 star recipe. Could I double the recipe? I am having 20 guests.
Yep! The cook time will be much longer with a larger brisket. You could also do two briskets, which will speed things up considerably.
Hi, I have 3 3/4 lbs-how would this work?
Sure, the cooking time will be less, but not by too much, so just keep an eye on it. Hope you enjoy!
Love your recipes! Do you think you could make this in a crock pot? If so, how long would you cook it, on high or low?
Hi Nicole, 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!
Even my onion-hating teenager loves this brisket.
Hi Jenn,
Does the cooking time change if using a smaller brisket? Mine is 3.71lbs.?
Thanks.
Hi Jill, the cooking time will be less, but not by too much, so just keep an eye on it. Hope you enjoy!
Hi Jenn! I’m thinking of making this brisket recipe for Easter. Do you think it would go okay with also serving baked ham? Does the brisket have a strong tomato flavor? If serving with ham what could I use instead of the tomato paste? Also, how large of a brisket would I need to serve 15? Thank you!
Hi Melinda, yes, I think you could pair this with a baked ham. The brisket doesn’t have a strong tomato flavor so I don’t think you’d need to omit the tomato paste. And to serve 15 I’d suggest a 7 to 8-pound brisket. Hope that helps and everyone enjoys!
Just made this and the meat is incredible. Was thinking I might like my gravy/juice a bit sweet. What would you suggest to add and mix over the stove to incorporate? Would you add brown sugar?
Thanks for your response, serving tonight for company.
Yes, I think adding a little brown sugar for a touch of sweetness sounds like a great idea. Please LMK how it turns out!
For sweetness you might also try to use ketchup on the top of the brisket, rather than tomato paste
I could not find the recommended oven temperature. What temperature should I set the oven to?
Hi Sally, the oven should be set to 350°F/175°C. Hope you enjoy the brisket!
This is the best brisket recipe I have ever tried! My family loved it.
Thank you so much. I can’t wait to try your other recipes!
Hi Jenn
This is an amazing recipe! Made it for guests and they raved about it! I’m going to make it again and wondering your thoughts on cooking a 12 lb brisket? Do you think it will turn out as well? Should I double the ingredients? Your advice is appreciated! Thanks so much!
PS Love the new cookbook I reviewed on Amazon!
So glad you like it (and thanks for reviewing the book on Amazon)! For that size brisket, multiply all of the ingredients by 2 cook in two separate baking dishes for best results. Enjoy!
Everyone summed it up perfectly… this is a super easy sure fire hit! I’ve made it twice & both times my guests & family said it’s the best brisket they’ve ever had. Thanks for the recipe that makes me look like a hero!
I make no changes to the recipe. A brisket is huge for our family but I divide it in portions & freeze. It’s a treat to pull it out of the freezer a few weeks later and use it for beef stroganoff (which also gets raves because of the tender brisket).
I’ve never had a less than stellar experience with one of Jen’s recipes!
Hi Jenn- can I add potatoes and string beans to roasting pan? Half way through or at beginning? Should I add broth if I do this? Thank for your recipes 😊
Sure, Beth, I think that should work. I’d add the potatoes halfway through the cooking time and the green beans for the last 30 minutes. And, yes, I’d add a bit more broth to the pan. Hope you enjoy!