Onion-Braised Beef Brisket

This beef brisket is cooked on top of a massive heap of onions, which slowly caramelize and make a flavorful French onion soup-like gravy.

Courtesy of Jenn Segal

This beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. It was originally published in The Silver Palette New Basics Cookbook in 1989, and apparently, it is the world’s most Googled brisket recipe. The recipe is surprisingly simple. Unlike all other briskets I’ve made, there’s no wine, stock, or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

I’ve made a few tweaks to the recipe over the years, but you can find the original version here. Go ahead and make it ahead of time; it tastes even better the next day. I typically serve this recipe (or this similar Moroccan-inspired brisket) for the Jewish holidays, in addition to classics like matzo ball soup, challah, macaroons, and more. If you’re making this brisket for Passover, you can replace the flour in the recipe with matzo meal.

What You’ll Need To Make Onion-Braised Beef Brisket

Courtesy of Jenn Segal

Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first-cut/flat-cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.

Step-By-Step Instructions

Begin by seasoning the meat with lots of kosher salt and pepper.

Courtesy of Jenn Segal

Dust both sides with flour.

Courtesy of Jenn Segal

Heat the oil in a heavy flameproof roasting pan or ovenproof enameled cast iron pot until shimmering, then sear the brisket on both sides until brown and crusty in spots.

Courtesy of Jenn Segal

Transfer the meat to a platter, then add the onions to the pan.

Courtesy of Jenn Segal

Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.

Courtesy of Jenn Segal

Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.

Courtesy of Jenn Segal

Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.

Courtesy of Jenn Segal

Remove the pan from the oven and transfer the brisket to a cutting board. Using an electric or sharp knife, slice the beef into 1/8 – 1/4-inch thick slices against the grain. It’s much easier to cut at this point than it is at the end.

Courtesy of Jenn Segal

Place the slices back in the pan on an angle, so that the top edge of each slice is showing. Baste the meat with the pan juices.

Courtesy of Jenn Segal

Cook for a few more hours, until the meat is tender.

Courtesy of Jenn Segal

You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.

Courtesy of Jenn Segal

You May Also Like

• Beef Tzimmes
• Beef Stew with Carrots & Potatoes
• Red Wine Braised Short Ribs
• Moroccan-Style Brisket with Dried Fruit & Capers
• Roasted Corned Beef & Cabbage with Carrots, Potatoes & Horseradish Cream Sauce
• Rack of Lamb with Dijon & Panko Crust

Onion-Braised Beef Brisket

Adapted from Nach Waxman’s recipe in The New Basics Cookbook by Julee Rosso & Sheila Lukins

Servings: Serves 8 to 10 Prep Time: 30 Minutes Cook Time: 3 Hours 30 Minutes Total Time: 4 Hours

Ingredients

• 1 5-6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
• 1½ tablespoons kosher salt
• 1 teaspoon ground black pepper
• 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
• 3 tablespoons vegetable oil
• 8 medium yellow onions, peeled and sliced ½-inch thick
• 3 tablespoons tomato paste
• 3 cloves garlic, roughly chopped
• 6 carrots, peeled and sliced into large chunks on a diagonal
• Handful fresh chopped parsley, for garnish (optional)

Instructions

Set an oven rack in the middle position and preheat the oven to 350°F.

Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.

Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)

Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.

Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ - ¼-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pot tightly and return to the oven.

Lower the heat to 325°F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)

Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.

Pair With

Cauliflower Purée with Thyme

Roasted Green Beans with Cranberries and Walnuts

This article was originally published on OnceUponaChef.com.

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