Classic Braised Brisket with Onions

Why You’ll Love This Recipe

Classic Braised Brisket with Onions is a comforting, slow-cooked dish that delivers melt-in-your-mouth beef infused with deep, savory flavors. The onions caramelize into a rich, sweet base that complements the tender brisket perfectly. Ideal for holidays, family dinners, or cozy weekends, this timeless recipe brings warmth and satisfaction to the table with every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef brisket (first or second cut)yellow onionsgarlic clovesbeef broth or stocktomato pasteolive oilkosher saltblack pepperpaprika (optional)balsamic vinegar or red wine (optional for depth)fresh thyme or bay leaves

directions

Preheat your oven to 325°F (163°C).

Pat the brisket dry with paper towels and season generously with salt, pepper, and paprika if using.

In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat.

Sear the brisket on both sides until browned, about 4–5 minutes per side. Remove and set aside.

In the same pot, reduce heat to medium and add sliced onions. Cook until golden and softened, about 15–20 minutes, stirring often.

Add garlic and tomato paste; cook for another 2–3 minutes until fragrant.

Deglaze the pot with a splash of balsamic vinegar or red wine if using, scraping up any browned bits.

Return the brisket to the pot, nestling it into the onions. Add beef broth to nearly cover the meat and tuck in thyme or bay leaves.

Cover tightly and transfer to the oven. Braise for 3–3½ hours, or until the meat is fork-tender.

Remove the brisket and let rest before slicing against the grain. Skim fat from the braising liquid and reduce if desired for a thicker sauce.

Servings and timing

This recipe yields 6–8 servings.
Preparation time: 20 minutes
Searing and sautéing: 30 minutes
Braising time: 3–3½ hours
Total time: approximately 4 hours

Variations

Use red wine instead of broth for a deeper, richer flavor.
Add carrots, parsnips, or potatoes for a one-pot meal.
Include a touch of brown sugar or honey in the onions for extra sweetness.
Swap fresh thyme for rosemary for a woodier aroma.

storage/reheating

Store brisket and sauce in an airtight container in the refrigerator for up to 4 days.
To reheat, place slices in a covered dish with some braising liquid and warm in a 300°F oven for 20–30 minutes.
For longer storage, freeze tightly wrapped brisket and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this brisket ahead of time?
Yes, it tastes even better the next day as the flavors develop. Reheat gently before serving.

Should I trim the fat from the brisket?
Trim excess fat, but leave a thin layer to help keep the meat moist.

Can I use a slow cooker instead of the oven?
Yes, after searing, place everything in a slow cooker on low for 8–10 hours.

How do I thicken the sauce?
Simmer it uncovered on the stovetop after removing the meat until reduced to your liking.

Do I need to use both cuts of brisket?
Either first cut (leaner) or second cut (more marbled) works—choose based on your preference.

What’s the best way to slice brisket?
Always slice against the grain for the most tender bites.

Can I add tomato sauce instead of paste?
Tomato paste is preferred for richness, but a small amount of sauce can work in a pinch.

Do I need to baste the brisket while it cooks?
No, keeping it covered in liquid during braising is enough to keep it moist.

Can I make this dish kosher?
Yes, use kosher beef and ensure all ingredients comply with dietary laws.

Is this recipe good for holidays?
Absolutely—it’s a classic for Jewish holidays like Passover and Rosh Hashanah.

Conclusion

Classic Braised Brisket with Onions is a soul-warming dish that brings together tender beef, sweet caramelized onions, and deep, savory flavor. Whether it’s the centerpiece of a holiday feast or a comforting family dinner, this dish never fails to satisfy. Make it once, and it will become a cherished go-to in your recipe collection.

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