Description
This Simplest Brisket with Braised Onions recipe is a comforting, flavorful dish perfect for a hearty dinner. Featuring a tender 6-pound first-cut beef brisket browned to perfection and slowly braised with sweet yellow onions, garlic, carrots, and rich tomato paste, this recipe yields melt-in-your-mouth meat infused with deep savory flavors. Ideal for feeding a crowd of 8 to 10, the brisket benefits from an overnight rest to enhance tenderness and flavor. Cooked low and slow in the oven, it’s an approachable yet impressive meal for gatherings or special occasions.
Ingredients
Scale
Brisket and Seasoning
- 6 pounds first-cut beef brisket
- Kosher salt (approximately 2 tablespoons for seasoning)
- Freshly ground black pepper (to taste)
- 1 to 2 tablespoons vegetable oil
Vegetables and Aromatics
- 3 pounds yellow onions (about 8 medium), halved, peeled, and sliced 1/4-inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons (65 grams) tomato paste
- 1 1/2 pounds thick carrots (about 680 grams), peeled, trimmed, and cut into 1-inch chunks
Instructions
- Heat the oven: Preheat your oven to 350°F (175°C) to prepare for braising.
- Prepare the brisket: Trim the brisket to retain only a thin layer of fat about 1/8- to 1/4-inch thick. Generously season the top side of the brisket with kosher salt and freshly ground black pepper.
- Brown the brisket: Heat a large Dutch oven over high heat with 1 to 2 tablespoons of vegetable oil until very hot. Place the brisket seasoned side down in the pot. Then season the second side with salt and pepper. Cook each side until crusty and well-browned, about 7 minutes per side. If the brisket doesn't fit all at once, brown in halves. Transfer browned brisket to a plate to rest.
- Prepare the onions: While browning, halve, peel, and slice the yellow onions into 1/4-inch thick slices, using a food processor’s slicing blade to speed up if available.
- Cook the onions: Add sliced onions to the empty Dutch oven. Season with kosher salt and black pepper. Cook over medium heat, stirring frequently, until the onions soften and develop a rich brown color, about 10 to 15 minutes. Add the smashed garlic cloves and cook an additional 1 minute.
- Add tomato paste and carrots: Stir in the tomato paste with the onions and garlic, cooking briefly to combine and deepen the flavor. Add the carrots, stirring to mix well.
- Braise the brisket: Return the brisket to the pot, placing it on top of the vegetables. Add enough liquid (water, broth or wine, estimated 1 to 2 cups) to reach about halfway up the brisket. Bring to a simmer on the stove if needed.
- Cook in the oven: Cover the Dutch oven and transfer it to the preheated oven. Braise the brisket for 3 to 4 hours until the meat is tender and easily pierced with a fork.
- Rest the brisket: Remove the pot from the oven and let the brisket rest overnight or at least for 1 hour before slicing thinly against the grain for serving.
Notes
- Resting the brisket overnight enhances flavor and tenderness.
- If you don’t have a Dutch oven, use a heavy, oven-safe pot with a tight-fitting lid.
- Use beef broth, water, or a mix of broth and red wine as braising liquid based on preference.
- Vegetable oil can be substituted with other neutral oils like canola or grapeseed oil.
- Slicing onions with a food processor blade saves time but be careful not to slice too thinly to avoid mushy texture.
- Adjust salt amounts based on dietary preferences and the saltiness of your broth.
- Leftovers reheat well and the flavor deepens the next day.
Nutrition
- Serving Size: 1 slice (about 6 ounces)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
