This is the best brisit was first published in ‘The New Basics Cookbook’ in 1989, and I have been making it since then.
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Simplest Brisket with Braised Onions
I don’t know about you, but in my house, spring is a time for all things brisket. Okay, maybe not spring specifically. More like Tuesday. Or Sunday. Also, holiday. Okay, fine, anytime is brisket time in my house. My crispy brisket and cranberry-braised brisket are recipes I’ve made countless times, and for good reason. One is a crowd-pleaser that even picky eaters (ahem, kids) adore, and the other is a special occasion masterpiece that always earns rave reviews. They’re both delicious in their own right.
But sometimes, you just want a brisket that’s… simpler. Not in flavor, mind you, but in effort. A brisket that practically cooks itself while you go about your day, filling your house with the most intoxicating aroma imaginable. A brisket that requires minimal fuss but still delivers maximum comfort.
This, my friends, is that brisket.
I call it the Simplest Brisket with Braised Onions because, truly, it is. There’s no searing required, no complex layering of flavors, and no obscure ingredients. Just a good quality brisket, a whole lot of onions, some garlic, a touch of tomato paste, and a bottle of beer (or broth, if you prefer). The magic happens slowly, in the oven, where the onions melt into a sweet, savory jam, and the brisket becomes unbelievably tender, falling apart with the slightest nudge of a fork.
It’s the kind of dish that makes you feel like a culinary genius, even if all you really did was chop some vegetables and turn on the oven. And honestly, isn’t that the best kind of cooking?
This recipe is perfect for a cozy weekend meal, a casual dinner party, or even to prep ahead for a busy week. The leftovers (if you’re lucky enough to have any) are arguably even better the next day, making fantastic sandwiches or shredded over creamy polenta.
So, the next time the brisket craving strikes, and you’re short on time but not on appetite, give this simplest version a try. You won’t regret it.
Note: Brisket can be tricky to find in smaller cuts. If you can only find a larger piece (say, 5-7 pounds), you can absolutely scale up the other ingredients and cook it for a longer time, checking for tenderness. It freezes beautifully, so a big batch is always a good idea!
Simplest Brisket with Braised Onions
Ingredients
- 1 (3 to 4-pound) flat-cut beef brisket, trimmed of most but not all fat
- 2 tablespoons olive oil
- 4 large yellow onions, thinly sliced
- 6 cloves garlic, thinly sliced
- 1 (6-ounce) can tomato paste
- 1 (12-ounce) bottle dark beer (such as stout or porter) or beef broth
- 2 cups beef broth, plus more if needed
- 2 teaspoons dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C).
- Season the brisket generously all over with salt and pepper.
- In a large Dutch oven or oven-safe pot with a tight-fitting lid, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 10-15 minutes. You don’t need to brown them deeply; just soften them.
- Add the sliced garlic and cook for another 2 minutes until fragrant.
- Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and smells fragrant.
- Pour in the beer (or 12 ounces of beef broth) and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing some of the alcohol to cook off.
- Stir in the remaining 2 cups of beef broth, dried thyme, and bay leaf. Bring the mixture back to a gentle simmer.
- Nestle the seasoned brisket into the onion mixture, ensuring it’s mostly submerged. If not, add a little more broth or water until it is.
- Cover the Dutch oven tightly with its lid and transfer it to the preheated oven.
- Braise for 3 to 4 hours, or until the brisket is fork-tender. The cooking time will vary depending on the thickness and quality of your brisket. Check for tenderness by piercing it with a fork; it should offer very little resistance.
- Once tender, carefully remove the brisket from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for 15-20 minutes.
- While the brisket rests, skim any excess fat from the surface of the braising liquid/onions. Remove the bay leaf.
- Slice the brisket against the grain (or shred it, if it’s very tender). Serve warm with the braised onions and sauce spooned generously over top. Garnish with fresh parsley, if desired.
Notes
- Make ahead: This brisket is even better made a day or two in advance. Let it cool completely, then refrigerate the brisket and sauce separately or together. To reheat, slice the cold brisket and gently warm it in the braising liquid over low heat on the stovetop or in a 300°F (150°C) oven until heated through.
- Freezing: Leftovers can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat as directed above.
- Serving suggestions: Delicious with mashed potatoes, polenta, roasted root vegetables, or a simple green salad.
