Description
This Simplest Brisket with Braised Onions recipe offers a straightforward yet deeply flavorful way to prepare beef brisket. With a tender crusted brisket, richly caramelized onions, garlic, tomato paste, and hearty carrots slowly braised together, this dish yields a comforting and satisfying meal perfect for family gatherings. Ideal for overnight resting to deepen flavors, it promises a melt-in-your-mouth experience that feeds 8 to 10 people.
Ingredients
Scale
Brisket
- 6 pounds beef brisket (first-cut)
- Kosher salt (about 2 tablespoons for seasoning)
- Freshly ground black pepper (to taste)
- 1 to 2 tablespoons vegetable oil
Vegetables and Aromatics
- 3 pounds yellow onions (about 8 medium), halved, peeled, sliced 1/4-inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons (65 grams) tomato paste
- 1 1/2 pounds (680 grams) thick carrots, peeled, trimmed, and cut into 1-inch chunks
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for braising the brisket.
- Prepare the brisket: Trim the brisket so only a thin layer of fat remains, about 1/8- to 1/4-inch thick. Season the top generously with kosher salt and freshly ground black pepper.
- Brown the brisket: Heat a large 6.5-quart Dutch oven over high heat with 1 to 2 tablespoons of vegetable oil until very hot. Place the brisket seasoned side down in the pan, then season the top side with salt and pepper. Cook each side for 5 to 7 minutes until crusty and well browned. If the brisket doesn't fit, brown in halves. Remove the browned brisket and set it aside on a plate to rest.
- Prepare the onions: While the brisket browns, halve, peel, and slice the onions into generous 1/4-inch thick slices. Using a food processor with a slicing blade can speed this process.
- Cook the onions: Add the sliced onions to the now-empty Dutch oven. Season with salt and pepper from the reserved bowl and cook, stirring frequently, until the onions soften and turn a rich brown color, about 10 to 15 minutes. Add the garlic cloves and cook for an additional minute until fragrant.
- Add tomato paste and carrots: Stir in the tomato paste to coat the onions and garlic, cooking briefly to deepen the flavor, then add the carrot chunks.
- Braise the brisket: Return the browned brisket to the pot, nestling it among the vegetables. Add enough water or beef stock to come about halfway up the brisket, ensuring a moist braising environment.
- Cook in the oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 3 to 4 hours until the brisket is fork-tender and the flavors meld beautifully.
- Rest the brisket: Ideally, let the brisket rest overnight in the refrigerator, covered, to allow the flavors to develop further and make slicing easier.
- Serve: Slice the brisket against the grain and serve warm with the braised onions and carrots, spooning some of the cooking juices over the top for extra richness.
Notes
- Use a large 6.5-quart Dutch oven or an equivalent heavy, oven-safe pot with a lid for best results.
- Trimming the fat to about 1/8- to 1/4-inch helps achieve a good crust while retaining moisture.
- Season generously but evenly with kosher salt and freshly ground black pepper for balanced flavor.
- Overnight resting enhances the flavor and texture, but if short on time, the brisket can be served after cooling for an hour.
- If the brisket does not fit in one piece, brown it in halves and braise together.
- Carrots and onions add natural sweetness and complement the brisket’s savory depth beautifully.
- Use beef stock instead of water for a richer braising liquid, if desired.
Nutrition
- Serving Size: 1 slice (about 200 grams)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
