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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Extraordinary. I had only the point cut and used vidalia onions because they are easier on my stomach, but otherwise made it exactly as directed.
We will make sandwiches with the leftovers for our Memorial Day picnic.
Tried this recipe for the first time!
Best brisket recipe ever!
Will not cook it any other way!
Hi Jenn,
I was hesitant about making a brisket, but was tempted when I saw your recipe. So, I went ahead and followed your detailed steps/photos. It was perfect! I also made your delicious Potatoes Au Gratin and French String Beans with Shallots. Thank you for such wonderful recipes!
The best brisket recipe I’ve ever used! And I’ve been making briskets for 30 years.
I have made many briskets, but this is by far the best recipe ever. It is so moist and tender. I added some small potatoes when I sliced the meat, and they turned out so full of flavor from the juices. My family loved this and will be so happy when I make it again.
Just curious… do you also salt the carrots and onions? Or the only salt and pepper is added to the beef?
Hi Badeeza, no need to add salt to the carrots and onions. Hope you enjoy!
I have what may be a silly question, but here goes. Im inviting my parents for Sunday dinner and want to make this on Saturday. I don’t know that my Creuset is big enough, so I’m planning to use my All-Clad Stainless Roaster. How would you store it overnight?
Hi Paige, I assume you’re asking that question as you won’t be able to fit the roaster in your fridge? If so, you can transfer everything into a 9 x 13-inch pyrex to refrigerate and reheat. Hope you all enjoy on Sunday!
Thank you Jenn! I was actually wondering if I could put the whole roaster in the fridge as it is from the oven so as not to break the meat slices moving everything around. I’ve never held food in my All Clad in the fridge, but it sounds like I can from your response. So easy!
Thanks for the tips. I’ve really enjoyed your cookbooks – everything just works!
Yep, you can put the whole roasting pan in the fridge. And so glad you like the recipes! 🙂
Oh my goodness! I just made this brisket and it is amazing! It was so moist I cut it with a fork. Can’t say enough good things about it.
Subbing chuck roast for brisket because they only have 7+ lbs cuts at my grocery store & that’s too much for my husband & I. Any idea on the cook time? It’s about 3 lbs.
I plan on following all the steps exactly as written. I can post a follow up if you’d like.
Hi P, I’d follow the guidance from this recipe. Please LMK how it turns out!
Hi,
Can I substitute tri-tip for brisket and follow same instructions for cooking?
Hi Julie, I don’t recommend that cut for this recipe — sorry!
HI- I followed the recipe up through slicing the brisket and planned to continue cooking it tomorrow. The beef is SO tough that it’s difficult to chew. I’m considering starting again tomorrow because I don’t know what I did wrong. And I’m thinking that cooking it more tomorrow will only make it worse 🙁 Help!!
Hi Amy, At the point that you slice it, you’ve cooked it less than halfway, so it makes sense that it’s not tender yet. Once you take it out of the oven the second time around, hopefully, it will be a lot more tender. That said, every once in a while, you can come across a tough cut of brisket. Please, LMK how it comes out!
Hi Jen!
Is there a a different cut of meat I could use for this? 7lbs of brisket is a lot for just my husband & I. We live in an RV & have a tiny convection oven/microwave so it wouldn’t even fit if I tried…
Hi P, While chuck may work here, you’ll get the best results with brisket. If it’s just two of you, I’d either recommend buying a smaller brisket or freezing the leftovers (it freezes well)!