Braised Brisket with Onions (Printable Version)
Tender beef brisket slowly cooked with sweet onions, garlic, and savory herbs for a flavorful main.
# What You'll Need:
→ Beef
01 - 4 lbs beef brisket, trimmed
02 - 1½ tsp kosher salt
03 - 1 tsp freshly ground black pepper
→ Vegetables & Aromatics
04 - 3 large yellow onions, thinly sliced
05 - 4 cloves garlic, minced
06 - 2 carrots, peeled and sliced
07 - 2 celery stalks, sliced
→ Liquids
08 - 2 cups beef broth (gluten-free if needed)
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (gluten-free if needed)
→ Herbs & Seasoning
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
15 - 2 tbsp olive oil
# Step-by-Step:
01 - Preheat oven to 325°F. Pat brisket dry with paper towels and season all sides evenly with kosher salt and black pepper.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket on both sides until well browned, approximately 4–5 minutes per side. Remove brisket and set aside.
03 - Reduce heat to medium and add sliced onions, carrots, and celery to the pot. Sauté, stirring occasionally, until onions are caramelized and softened, about 10 minutes. Add garlic and cook for 1 additional minute.
04 - Stir in tomato paste and cook for 2 minutes. Pour in red wine, scraping the bottom of the pot to deglaze and collect browned bits. Add beef broth and Worcestershire sauce, then bring mixture to a simmer.
05 - Nestle brisket into the pot, fat side up. Add thyme, rosemary, and bay leaves. Cover with a tight-fitting lid.
06 - Transfer covered pot to the oven and braise brisket for 2½ to 3 hours, until fork-tender.
07 - Remove brisket to a cutting board and rest for 10 minutes. Skim excess fat from the cooking liquid, discard herb stems and bay leaves, then slice brisket against the grain. Spoon onion sauce over slices before serving.
# Expert Advice:
01 -
- The meat becomes so impossibly tender that it melts on your tongue—there's something almost magical about watching a tough cut transform into something so silky.
- Those caramelized onions create a sauce so rich and deeply flavored that you'll find yourself scraping every drop from your plate.
- It's a set-it-and-forget-it kind of dinner that fills your home with the most welcoming smells, and somehow always impresses everyone at the table.
02 -
- Slicing against the grain is everything—if you slice with the grain, even perfectly tender brisket can feel tough and chewy, so take a moment to identify which direction the fibers run.
- The fat cap on top during braising isn't a flaw; it's essential insulation that keeps the meat moist while it cooks low and slow.
- Don't be tempted to crank up the oven temperature to speed things along—low and slow is the entire point of this dish, and rushing it will dry out even the best brisket.
03 -
- Use a meat thermometer to check for doneness at the 2-hour mark—you're looking for the meat to reach about 190-205°F internal temperature for that perfect fork-tender texture.
- Buy your brisket from a butcher if you can, not pre-packaged from the case—they can help you pick the right cut and trim it properly, and they care about quality in a way that makes a real difference.
- Save and freeze your braising liquid even if you finish the brisket—it's liquid gold for soups, stews, and gravies and tastes even better than homemade stock.