Description
A traditional, slow-cooked classic braised beef brisket featuring caramelized onions, savory tomato paste, garlic, and tender carrots, perfect for a hearty family meal. This recipe yields fork-tender meat with rich, flavorful juices enhanced by slow oven braising.
Ingredients
Brisket
- 1 5 to 6 pound first-cut (or flat-cut) beef brisket, trimmed leaving a thin layer of fat in some spots
- 1½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour (or matzo cake meal for Passover)
- 3 tablespoons vegetable oil
Vegetables & Flavorings
- 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 diagonal chunks
- Handful fresh chopped parsley, for garnish (optional)
Instructions
- Preheat Oven: Place an oven rack in the middle and preheat the oven to 350°F to prepare for braising the brisket.
- Season and Dust Brisket: Season the brisket evenly on both sides with kosher salt and black pepper. Lightly dust the meat with flour, then shake and turn to coat evenly.
- Sear Brisket: Heat vegetable 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. Add the brisket and sear each side for 5 to 7 minutes until a crusty brown surface forms.
- Sauté Onions: Remove the brisket to a platter. Add the sliced onions to the same pan, stirring constantly and scraping browned bits from the bottom. Cook until onions turn soft and golden brown, about 15 minutes, adding water if stuck bits begin to burn.
- Prepare Braising Layer: Turn off the heat. Place the brisket, fatty side up, with any accumulated juices on top of the onions. Spread tomato paste evenly over the brisket. Scatter garlic and carrots around the pan edges.
- Braise in Oven: Cover the pan tightly with heavy-duty aluminum foil or a lid. Bake at 350°F for 1½ hours to begin slow cooking.
- Slice Brisket: Move the brisket to a cutting board and slice across the grain into ⅛ to ¼-inch thick slices using a sharp or electric knife. Return slices to the pan, overlapping them at an angle to resemble the whole brisket.
- Continue Braising: Cover the pan tightly again and reduce oven temperature to 325°F. Cook until the brisket becomes fork-tender, about 1¾ to 2½ hours, or longer if necessary.
- Skim Fat (Optional): If the sauce is greasy, transfer meat and vegetables to a platter and cover with foil to keep warm. Let fat rise in the sauce bowl, then ladle off excess fat before returning the skimmed gravy over the meat.
- Serve or Store: Serve the brisket hot with its juices, or refrigerate and reheat as desired. Braised brisket improves in flavor when made ahead.
Notes
- Do not over-trim the brisket; leaving some fat enhances flavor and moisture.
- The dish can be made up to 3 days ahead and refrigerated, then reheated at 300°F for about 45 minutes.
- Brisket freezes well for up to 2 months; defrost in the refrigerator for 2 days before reheating.
- Using a sharp or electric knife ensures clean, thin slices of brisket.
- Scraping the pan during onion cooking prevents burnt bits and adds deep flavor.
- Prep Time: 20 minutes
- Cook Time: 3 hours 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
