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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Would cooking this brisket recipe in a slow cooker have the same wonderful sounding outcome as the oven?
I haven’t made it in a slow cooker, but I think it will still be delicious – just transfer the contents to a slow cooker after the meat has been seared and the onions have been browned. Enjoy!
What is the target internal temperature for the brisket?
Hi Chuck, Technically it should be cooked to an internal temp of 160°F, but you really don’t need to worry about it for this as you’re basically cooking the heck out of it!
Hi! What Dutch oven would you use for this recipe? I read some folks used the wrong size and it dried the meat.
Hi Jodi, I would suggest one that’s shallow and wide and about 5 quarts.
I made the brisket tonight never cooking brisket before hubby wants to know when we can have it again turned out absolutely fantastic
I made this last night for friends and it was delicious. I halved thre recipe and cooked it for less than 3 hours. It was juicy and flavorful but there was little gravy and the onions almost burnd. Slicing it after 1 1/2 hours was a stroke of genius. I will make this again and again.
I just made the brisket in a Le Creuset 13 inch skillet with lid. I sliced the meat at 1 1/2hr and then continue to cook for 2 1/4 hr more. There was very little juice left and it was somewhat dry and not as tender as I thought it would be. My guestion is for 3 and 3/4 lb should the time have been less and should I have foiled the skillet plus the lid. I would really like to make for the holiday but not sure…..
Regards Mary
Hi Mary, I’m sorry you had a problem with this! I think the problem was that your 13-inch skillet likely had too much surface area for a brisket that size and that much of the gravy evaporated despite the fact that the lid was on (and it wouldn’t have been necessary to foil the skillet in addition to having the lid, assuming there was a tight seal). If you make this again, make sure that there’s not a ton of room to spare in the pan after putting the brisket in. Hope that helps!
Hi Jenn,
I have tried this recipe and it came out great! Thank you!
Do you think it would work with chuck roast?
Glad you liked it! While chuck may work here, you’ll get the best results with brisket.
I have made this several times since coming across your recipe two years ago. It is the family favorite and the number one request for birthdays.
In the summer when it is too hot to use the oven I would cook it in a slow cooker. It works out great and no watching at all. I would leave it cooking on low for the whole day until about an hour or two before serving (although my slow cooker settting for low is quite low and might be different with other slow cookers). Take it out and slice it and then put it back in the slow cooker until I am ready to serve. The plus is that there is plenty of yummy onion sauce. If you like it to be a little more firmer, I have taken it out after it’s done and shove it under the broiler on high for 10 mins. Gives it a nice colour too.
Thanks for the many birthday and holiday meals! It’s another birthday again today so guess what I’ll be serving? 😁
Jenn,
How would I modify this recipe for a 2.7 pound brisket?
Phyllis Green
Hi Phyllis, You can cut the remaining ingredients in half. The time in the oven may be slightly less but not by much. You’ll know that it’s done when it’s fork tender. Hope you enjoy!
This was delicious! I made it exactly as written. My brisket was only 2.6 pounds. I used three onions and two TB of tomato paste. Thank you for sharing this gem.
Jen what size All Clad roasting pan do you use for this brisket? Going to bite the bullet and buy one.
Thank you
Hi Janie, I use the 13 x 16 inch one. 🙂