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.

Plate of onion-braised beef brisket.

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.

“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!”

Laurie

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

Brisket ingredients including carrots, tomato paste, and garlic.

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.

seasoning the brisket with salt and pepper

Dust both sides with flour.

dusting the brisket 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.

searing the brisket on the stovetop

Transfer the meat to a platter, then add the onions to the pan.

adding the onions to the roasting pan

Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.

Pan of browned onions.

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.

brushing the brisket the tomato paste

Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.

Pan with a partially cooked brisket.

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.

slicing the brisket

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.

arranging the brisket back in the pan

Cook for a few more hours, until the meat is tender.

fully cooked brisket right out of the oven

You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.

Fork on a plate with onion-braised beef brisket.

“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.”

Rachel

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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.

Servings: Serves 8 to 10
Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time: 4 Hours

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

  1. Set an oven rack in the middle position and preheat the oven to 350°F.
  2. 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.
  3. 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.)
  4. 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.
  5. 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.
  6. 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.)
  7. Note: Nutritional information was calculated for a 5-pound brisket.
  8. 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

Powered by Edamam

  • 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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Comments

  • I have 14 people for Passover. Should I get 2 briskets, like 2 5 lb briskets, or 1 larger brisket, and how much do I need? If its 1 9-10 pound brisket, I think I would double all ingredients? How long to cook on large one?

    • — Joni Antweil on March 18, 2023
    • Reply
    • Hi Joni, You can go either way (2 smaller briskets or 1 larger one). If you buy two 5-pound briskets, you’re likely to have leftovers (which are delicious and can be frozen). For a 10-pound brisket, I’d double all the other ingredients. The cooking time should be about the same, but you’ll know it’s done when it’s fork-tender.

      • — Jenn on March 20, 2023
      • Reply
  • No water added?

    • — Arlene Jarmel on March 10, 2023
    • Reply
    • Hi Arlene, the only time you may need a little water is when you’re cooking the onions; if the brown bits that have accumulated while cooking start to stick to the pan, you can add a few tablespoons water to make scraping them up easier.

      • — Jenn on March 13, 2023
      • Reply
  • How do you adjust cooking time in this recipe with a 2.85 pound brisket?

    • — Esther on March 2, 2023
    • Reply
    • Hi Esther, Time in the oven will be less, but not by too much, so just keep an eye on it. And for that size brisket, I’d cut the remaining ingredients by about 1/3. Enjoy!

      • — Jenn on March 2, 2023
      • Reply
  • This is absolutely delicious! I made it the day before as suggested. The onions when mixed together with the beef, provide so much flavour. The juice is so delicious poured over the meat. All the juice makes it a good dish to warm up as well. Thanks for sharing:)

    • — Laura K. on February 26, 2023
    • Reply
  • I followed your recipe to make my first brisket, and as recommended, I made it the day before serving it. It turned out beautifully and my family of five loved it! They enjoyed it so much that there were no leftovers! I served it with garlic mashed potatoes and steamed green beans. Thank you Jenn for sharing this wonderful recipe. My family are already requesting that I make it again very soon.

    • — Ellen on February 14, 2023
    • Reply
  • Could you adjust for slow cooker.

    • — Nancy on February 12, 2023
    • Reply
    • Sure, Nancy – you can transfer to a slow cooker after the meat has been seared and the onions have been browned.

      • — Jenn on February 13, 2023
      • Reply
      • I would also appreciate using a slow cooker. How much time do you suggest for the size of brisket in this recipe?

        RB, March 30, 2023

        • — rb on March 30, 2023
        • Reply
        • I’m guessing 6 to 8 hours. Hope that helps!

          • — Jenn on March 30, 2023
          • Reply
  • Hi Jenn – I have made this brisket and love it. I wanted to make brisket sliders and was wondering if you would shred this brisket and use it for sliders instead. If not, is there a recipe you would recommend?

    • — Karen on February 9, 2023
    • Reply
    • Hi Karen, Yes I think that would be delicious!

      • — Jenn on February 11, 2023
      • Reply
  • Do I need to cover it back up with aluminum foil once I slice it an return it to the pan?

    • — Vladia G. on December 31, 2022
    • Reply
    • Yep!

      • — Jenn on January 2, 2023
      • Reply
  • I was very excited to try out this recipe. I’d only BBQd brisket before. The meat turned out wonderfully. It is super tender and moist. Slicing it 1/2 way through cooking didn’t hurt the results at all. Carrots are good (next time I’ll make even bigger chunks). Unfortunately, the onions became very charred ending up as strings of burnt onion. I had none to serve with the Brisket. Did I do something wrong???

    • — Michael on December 26, 2022
    • Reply
    • Hi Michael, Sorry to hear you had a problem with the onions. Did your brisket fit pretty snugly in your roasting pan? If not, there’s too much surface area for the onions and accumulated juices to cover and they can burn.

      • — Jenn on December 26, 2022
      • Reply
      • It did fit snug in the pan. I did use bacon grease instead of oil. Could this be the cause? The flavor of the brisket is still good. Tonight I’m going to make roast onions and more carrots to go with the leftovers. It’s going to be good.

        • — Michael on December 26, 2022
        • Reply
        • That seems strange. I don’t often get that feedback, so I’m wondering what could’ve been amiss. Did you use the full amount of onions? If so, the next time you make this, when you take it out at the halfway point, assess how much gravy there is; if it’s not plentiful, I’d add a cup or two of beef broth to the pan. Hope that helps!

          • — Jenn on December 27, 2022
          • Reply
  • Oh soooo good! But I really struggled with a 7 lb piece of meat and a sprained hand! I used the tongs and spatula from our grill and got some help from others in the house. We’re definitely doing this one again!

    • — Susan on December 24, 2022
    • Reply

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