Braised Brisket with Onions (Printable)

Tender beef brisket cooked with sweet onions and herbs, perfect for family dinners and festive meals.

# What's Needed:

→ Beef

01 - 4 lb 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 required)
09 - 1 cup dry red wine
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (gluten-free if required)

→ Herbs & Seasoning

12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
15 - 2 tbsp olive oil

# How to Make It:

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 until browned on both sides, approximately 4 to 5 minutes per side. Transfer brisket to a plate.
03 - Reduce heat to medium. Add sliced onions, carrots, and celery to the pot and cook while stirring until onions are caramelized and softened, about 10 minutes. Add minced garlic and cook for 1 more minute.
04 - Incorporate tomato paste and cook for 2 minutes. Pour in red wine, scraping browned bits from the pot. Add beef broth and Worcestershire sauce, then bring mixture to a simmer.
05 - Return brisket to the pot, placing it fat side up. Add thyme, rosemary, and bay leaves. Cover with a tight-fitting lid and transfer to the preheated oven.
06 - Braise brisket in the oven for 2½ to 3 hours, until fork-tender.
07 - Remove brisket and let rest on a cutting board for 10 minutes. Skim excess fat from sauce, discard herb stems and bay leaves, and spoon onion sauce over sliced brisket for serving.

# Tips for Success:

01 -
  • The brisket becomes impossibly tender and melts on your tongue, but the real secret is those caramelized onions that turn into a silky, sweet sauce you'll want to pour over everything.
  • This is a recipe that actually improves overnight, so you can make it a day ahead and reheat it—your future self will thank you for the stress-free dinner.
  • It feels fancy enough to impress guests, but it's genuinely foolproof once you understand the one thing that matters most.
02 -
  • Slicing against the grain is non-negotiable. Look at the raw brisket and identify the direction the muscle fibers run, then slice perpendicular to that direction. This single choice determines whether your brisket is tender or chewy.
  • Don't rush the sear. A proper golden-brown crust takes time and shouldn't be hurried. That browning is where the deep, savory flavor comes from.
  • If your sauce tastes thin or weak after braising, remove the lid for the last 30 minutes of cooking to let some liquid evaporate and concentrate the flavors.
03 -
  • If you don't have fresh thyme and rosemary, use 1 teaspoon dried thyme and ½ teaspoon dried rosemary, but fresh is genuinely worth seeking out—they're subtly different and better in long braises.
  • A teaspoon of smoked paprika stirred into the sauce at the end adds a whisper of smokiness that makes people wonder what your secret ingredient is—and it's yours alone.

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