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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Looking forward to trying this. I have on hand a 3 pound brisket. What adjustments, if any, would you suggest I make?
Hi Candy, 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!
Oh dear Jenn, I hope you can help me salvage my 7lb brisket. I failed to recover it after slicing.
🥴 I know, I know! Just burning the candle at both ends and cooking when I should have called it a day already but I wanted to make it ahead of time.🤷🏻♀️
Anyway, I now have next to no gravy and only grease. Is there a solution? Beef broth/tomato paste maybe? And what quantities? The first time I made this it was heavenly. We even purchased a 17” cast iron pan to accommodate a larger cut this time.
You are my go to for all recipes, always superb!
Thank you.
Oh no! I don’t think tomato paste is really necessary, but I’d add a few cups of beef broth to the pan. Hope it works out!
I’ve made this recipe several times, and it turns out tender and delicious every time. I love the make ahead directions. Reheats beautifully. Made it tonight for Rosh Hashanah. Looking forward to sharing this recipe with our family.
Assistance needed perfecting the reheat!
I am not a chef and decided to cook brisket for the first time yesterday for the holiday, to be eaten the following day. I followed the instructions exactly and it came out delicious right out of the oven! Fell right off my fork and was so tender and flavorful. Very proud.
Then when I reheated it for dinner tonight, it was much tougher. The flavor was still there, but the meat was noticeably firm. Any tips on how to improve the reheat outcome? I thought it gets better overnight ?
Hi Lindsay, That’s a head-scratcher as it shouldn’t get tougher after reheating. How long did you reheat it for? Was it covered or uncovered?
My wife thinks the brisket needs more liquid she is afraid it will dry out during the reheat. What do you suggest. It’s for tonight’s Rosh Hashanah.
Thank you
Hi Paul, If you think it needs more liquid, beef or chicken broth would both be good options. Enjoy!
We were a bit disappointed in the brisket. It wasn’t as moist or tender as expected. The flavor was good, especially with the onions but couldn’t get past the tough meat. Plus it didn’t much liquid compared to your pic. I followed directions and cooked it for 3 1/2 hours but probably wouldn’t make this again.
Sorry! one more question! if we want more gravy – could we add some beef broth or any other liquids? and if so, how much? thank you!!
Hi Andrea, You could add a few cups of broth. If the gravy is thin, you can always thicken it with a cornstarch slurry.
Hi! Going to try to make this tomorrow for Rosh Hashanah! Do you have to take out the meat after 1 1/2 hours to slice it? Or can you just leave it whole for the entire 3-4 hours? Also, can I make this in a Dutch oven? or a foil roasting pan? I don’t have a heavy duty roasting pan.
Hi Andrea, I do think it’s best to slice it midway, but it’s not absolutely necessary. You can make it in a Dutch oven if it will fit, a foil roasting pan, or a baking dish. Hope it turns out well and Happy New Year!
You’re the best Jenn! Thank you for helping to create so many happy yummy homes! Happy New Year!!
Hi ! Love your cookbooks and recipes! Thank you! Regarding the onions – could you estimate approximately how many cups of the sliced onions are used?
Hi Chris, So glad you enjoy the recipes! I’m guessing 10 to 12 cups.
This is the first recipe review I’ve ever bothered to write. Hands down the best and simplest brisket recipe, period. The first time that I’ve followed a recipe to a T and continue to do so because it’s simply flawless. The brisket comes out perfect each and every time.