Description
This Simplest Brisket with Braised Onions recipe features a tender, flavorful beef brisket cooked slowly with sweet yellow onions, garlic, tomato paste, and hearty carrots. Perfect for a comforting dinner, the brisket is seared to develop a crust before being braised in the oven, resulting in rich, melt-in-your-mouth meat with a deeply savory sauce.
Ingredients
Scale
Brisket
- 6 pounds first-cut beef brisket
- Kosher salt (about 2 tablespoons)
- Freshly ground black pepper
- 1 to 2 tablespoons vegetable oil
Vegetables and Flavorings
- 3 pounds yellow onions (about 8 medium), halved, peeled, and sliced 1/4 inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons tomato paste (65 grams)
- 1 1/2 pounds thick carrots (680 grams), peeled, trimmed, and cut into 1-inch chunks
Instructions
- Heat the oven: Preheat your oven to 350°F (175°C) to prepare for braising the brisket.
- Prepare the brisket: Trim the brisket so only about 1/8 to 1/4 inch of fat remains. Generously season one side of the brisket with kosher salt and freshly ground black pepper.
- Brown the brisket: Heat a large Dutch oven over high heat with 1 to 2 tablespoons of vegetable oil until very hot. Place the brisket seasoned side down into the pot. Season the other side with salt and pepper. Brown each side for 5 to 7 minutes until a crust forms. If the brisket does not fit whole, brown in halves. Transfer the browned brisket to a plate to rest.
- Prepare the onions: While the brisket browns, halve, peel, and slice the onions about 1/4 inch thick, using a food processor slicer if available for quick prep.
- Cook the onions: Add the sliced onions to the empty Dutch oven, season with kosher salt and pepper, and cook over medium heat, stirring frequently, until onions soften and turn a rich brown, about 10 to 15 minutes. Add the smashed garlic cloves and cook for another minute.
- Add tomato paste and carrots: Stir in the tomato paste, mixing it thoroughly with the browned onions and garlic. Add the peeled and chopped carrots into the pot.
- Braise the brisket: Return the browned brisket to the Dutch oven, placing it on top of the onions and carrots. Add enough water or broth to come about halfway up the brisket. Cover with a lid and place in the preheated oven. Cook for 3 to 4 hours until the brisket is tender and easily pierced with a fork.
- Rest the brisket: Remove the Dutch oven from the oven and let the brisket rest for at least overnight or a minimum of 1 hour if short on time to allow flavors to develop and juices to redistribute before slicing and serving.
Notes
- Use kosher salt for seasoning to properly season the meat and vegetables.
- Trimming the brisket fat layer to about 1/8 to 1/4 inch helps the meat braise evenly without excessive greasiness.
- Browning the brisket well is crucial for developing deep flavor in the final dish.
- If your Dutch oven is smaller, brown the brisket in halves and braise in batches or in a larger pot.
- Resting the brisket overnight enhances tenderness and flavor but resting for at least an hour is sufficient if pressed for time.
- You can add beef broth instead of water for more depth of flavor in the braising liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg
