Description
A comforting, slow-cooked brisket dish with caramelized onions and rich, savory flavor, perfect for holidays or family dinners.
Ingredients
Scale
- 1 (4–5 lb) beef brisket (first or second cut)
- 4–5 large yellow onions, sliced
- 4 garlic cloves, minced
- 3–4 cups beef broth or stock
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional)
- 2 tablespoons balsamic vinegar or red wine (optional, for depth)
- 2 sprigs fresh thyme or 2 bay leaves
Instructions
- 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 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.
Notes
- Use red wine instead of broth for a deeper 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 thyme for rosemary for a woodier aroma.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Jewish
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 130mg