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Simplest Brisket with Braised Onions
Today’s recipe for a brisket with braised onions is exactly what the title promises: simple. In fact, if there was a simpler way to cook a brisket, I probably wouldn’t make it myself. As it stands, it’s one of my favorite things to prepare as I don’t think there are many recipes that give you so much flavor for so little effort. Once the pan is lidded and in the oven, it really does all the work itself.
In the past, my briskets have been a little more involved, with more chopping or specific spices. This one is based on my mother’s recipe from a very, very long time ago, a few years after the dinosaurs roamed the earth, and before anything she made was what I wanted to eat. She often made hers with carrots, but as a non-carrot-eating child, I think I pushed for it to have fewer vegetables, and it landed on just onions. (And still, not a huge onion fan then, but here we are.)
I still make hers with just onions, and it’s the only recipe she made as a young mom (before she got into her serious cooking years in my high school and beyond) that has stayed with me. It’s what I crave, the perfect balance of richness and bright, almost sweet onion. It’s one of the few recipes I find myself getting cravings for as it gets cooler, or ahead of a special occasion. I hope it becomes one for you, too!
Brisket (First Cut or Flat Cut)
Brisket typically comes in two shapes: first cut and second cut. The first cut, or flat cut, is the leaner cut, and the one I prefer. It’s a uniform, rectangular shape and is easier to slice. The second cut, or point cut, is thicker and fattier, with more marbling. This one has more flavor but is also more irregular in shape. Most grocery stores will label them, but if not, you can ask your butcher.
No matter which cut you choose, I highly recommend finding a piece that is 3 to 4 pounds. Any smaller, and it’s hard to braise for enough time for it to become tender. Any larger, and it won’t fit in a standard oven-safe pan or dutch oven. If you can only find a smaller piece, you can reduce the cooking time by an hour or so, but your final product won’t be as tender or as flavorful.
Brisket is best served with something to sop up the gravy. Here are my favorite sides for brisket:
- Mashed Potatoes with Crispy Fried Shallots
- Mashed Potatoes with Brown Butter and Thyme
- Smashed Potatoes with Yogurt and Dill
- Potato Gratin with Goat Cheese
- Onion-Gravy Smothered Potatoes
For more braised meat recipes, check out my beef, pork, and lamb archive.
Simplest Brisket with Braised Onions
Ingredients
- 3 to 4 pound first-cut or flat-cut beef brisket
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 3 large yellow onions, peeled and thinly sliced (about 6 to 7 cups)
- 3 cloves garlic, thinly sliced
- 1 1/2 cups beef broth
- 1 (14.5-ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 325°F (160°C).
- Pat the brisket dry with paper towels and season generously on both sides with salt and pepper.
- Heat the olive oil in a large Dutch oven or a heavy-bottomed, oven-safe pot over medium-high heat. Sear the brisket fat-side down (if your cut has a discernable fat cap) for 5-7 minutes until deeply browned. Flip and sear the other side for 5-7 minutes. Remove the brisket from the pot and set aside.
- Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 8-10 minutes until softened and lightly golden. Add the sliced garlic and cook for another minute until fragrant.
- Stir in the beef broth, crushed tomatoes, and Worcestershire sauce, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
- Return the brisket to the pot, nestling it into the onion mixture. Ensure most of the brisket is submerged in the liquid.
- Cover the pot tightly with a lid and transfer it to the preheated oven. Braise for 3 1/2 to 4 hours, or until the brisket is fork-tender. The internal temperature should be around 200-205°F (93-96°C).
- Remove the pot from the oven. Carefully transfer the brisket to a cutting board and let it rest for at least 15 minutes before slicing.
- While the brisket rests, you can skim any excess fat from the surface of the braising liquid/onions, if desired. You can also reduce the sauce on the stovetop over medium-high heat if you prefer a thicker gravy, but it’s usually perfect as is.
- Slice the brisket against the grain into 1/4 to 1/2-inch thick slices. Serve immediately with the braised onions and sauce spooned over top.
Notes
Make ahead: Brisket is even better the next day! Let it cool completely, then refrigerate the brisket (whole or sliced) submerged in the sauce. When ready to serve, gently reheat on the stovetop or in the oven until warmed through.
Freezing: Brisket and sauce can be frozen in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat as above.
