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Braised brisket with onions Recipe

American · Main course · 200 min total

This comforting braised brisket is slowly cooked with caramelized onions until tender, creating a rich, savory sauce perfect for serving over mashed potatoes or egg noodles.

Ingredients

• 4 lbs beef brisket, trimmed of excess fat
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp vegetable oil
• 4 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 cup dry red wine
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Preheat oven to 325°F (160°C). Season brisket all over with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear brisket, fat-side down first, until deeply browned, about 5 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add onions and cook, stirring occasionally, until soft and golden, about 15 minutes. Add garlic and tomato paste; cook 1 minute.
4. Pour in beef broth and wine, scraping up browned bits. Add thyme and bay leaves. Return brisket to pot, nestling it into the onions. Bring to a simmer.
5. Cover pot and transfer to oven. Braise until brisket is fork-tender, about 2.5 to 3 hours, turning once halfway.
6. Remove brisket to a cutting board; let rest 10 minutes. Discard thyme and bay leaves. Skim excess fat from sauce. Slice brisket against the grain and serve with onions and sauce.

Tips

• For best results, make this dish a day ahead; flavors meld and fat solidifies for easy removal.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for 3 months.
• To thicken sauce, simmer on stovetop after braising until desired consistency.

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