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Dinner Β· Beef

Onion-Braised Brisket

A beef brisket browned and braised slowly on a thick bed of onions with tomato, garlic and broth until fork-tender. Like many braises, it tastes best made a day ahead, chilled, sliced and reheated in its gravy.

⏱ 12 hr 15 min (30 min prep, 3 hr 45 min cooking, 8 hr waiting) 🍽 Serves 10 · about 4 oz sliced brisket with onions and gravy make aheadleftoversfreezer friendly gluten freedairy free

In our collection A Hanukkah table: menu and shopping list β†’

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None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.

Ingredients

Make 10 servings
  • 5 lb Beef brisket, first cut (flat), with a thin layer of fat
  • 2 tsp Kosher salt
  • 1 tsp Ground black pepper
  • 1 tsp Paprika
  • 2 tbsp Vegetable oil (soybean)
  • 3 Yellow onion, halved and thinly sliced
  • 6 clove Garlic, sliced
  • 2 tbsp Tomato paste
  • 1 cup Beef broth
  • 1 cup Crushed tomatoes
  • 2 tbsp Brown sugar
  • 2 tbsp Red wine vinegar
  • 3 leaf Bay leaves
  • 4 sprig Fresh thyme
  • 3 Carrots, in chunks

Make it yourself

Make the beef stock yourself β†’ Out of brown sugar? Make it β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large Dutch oven or roasting pan with a tight lid (or heavy foil), large skillet, food thermometer, sharp carving knife, cutting board.

  1. Heat the oven to 325Β°F. Pat the brisket dry and rub it all over with the salt, pepper and paprika. Wash your hands.
  2. Heat the oil in the Dutch oven over medium-high and brown the brisket well, 5 to 6 minutes per side (cut it in half to fit if needed). Set it aside on a plate.
  3. Lower the heat to medium, add the onions and cook, stirring and scraping up the browned bits, 12 to 15 minutes, until soft and golden. Stir in the garlic and tomato paste for 1 minute.
  4. Stir in the broth, tomatoes, brown sugar, vinegar, bay leaves and thyme. Set the brisket fat side up on the onions, tuck the carrots around, and spoon some onions over the top.
  5. Cover tightly and braise 3Β½ to 4 hours, until a fork slides in with almost no resistance. Beef is safe at 145Β°F (USDA); brisket is cooked far beyond that, near 200Β°F, to become tender.
  6. Make it ahead (the usual way): cool the brisket in its liquid for up to an hour, then refrigerate it, covered, overnight. The next day lift off the hardened fat, slice the cold meat across the grain about ΒΌ inch thick, and lay the slices back in the gravy.
  7. Reheat covered at 325Β°F for 45 to 60 minutes, until the gravy bubbles and the center slices reach 165Β°F. Pull out the bay leaves and thyme stems and serve with the onions and gravy.
  8. Serving it the same day instead: rest the brisket 20 minutes, skim the fat from the gravy, then slice across the grain.

🌑 Safe temperaturesBeef brisket (whole cut) 145°F with a 3-minute rest; Brisket and leftovers, reheated 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBraise up to 2 days ahead and refrigerate in its gravy; slice cold and reheat to 165Β°F.
❄️ FreezerFreeze sliced brisket in its gravy up to 3 months. Thaw in the refrigerator and reheat to 165Β°F.
β†Ί LeftoversRefrigerate within 2 hours; eat within 3 to 4 days (USDA). Reheat to 165Β°F. Great on challah the next day.
πŸ§’ With kidsKids can rub the spices on (then wash hands well), tuck in the carrots, and help peel the onions.
Slow cooker swapBrown the meat and onions, then cook everything in a slow cooker on low 8 to 10 hours.
Sweet and sour swapUse Β½ cup ketchup in place of the crushed tomatoes and add ΒΌ cup more brown sugar.

Goes well with

πŸ₯” Classic Potato LatkesπŸ₯˜ Crispy Potato KugelπŸ₯• Carrot and Sweet Potato Tzimmes

Good to know

Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Stock vs. broth Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe, written for our Hanukkah table collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.