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Onion-Braised Beef Brisket

5 stars based on 93 votes

beef brisket

This recipe was recently featured in Food 52’s Genius Recipes column.  It comes from Nach Waxman, owner of the New York City cookbook shop, Kitchen Arts & Letters, and was originally published in The Silver Palette New Basics Cookbook in 1989. Apparently, it’s the world’s most Googled brisket recipe. Since I love a good brisket, I had to try it. Three delicious brisket dinners later, I can tell you that the recipe lives up to the hype. It’s surprisingly simple: unlike all other briskets I’ve made, there’s no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.

Brisket is easy to make, but it’s a tough cut of meat that needs to cook for a long time. The most important tip I can give you is to ask your butcher for a well-marbled brisket with a thin layer of fat on top. The fat bastes the meat as it cooks, ensuring the meat becomes nice and tender. It’s also best to make brisket a day ahead of time, so the meat has time to reabsorb some of the braising liquid.

Begin by seasoning the meat with lots of kosher salt and pepper.

Dust both sides with flour.

Heat the oil in a heavy flameproof roasting pan or ovenproof enameled cast iron pot until shimmering, then sear the brisket on both sides until brown and crusty in spots.

Transfer the meat to a platter, then add the onions to the pan.

Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.

Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.

Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.

Remove the pan from the oven and transfer the brisket to a cutting board. Using an electric or sharp knife, slice the beef into 1/8 – 1/4-inch thick slices against the grain. It’s much easier to cut at this point than it is at the end.

Place the slices back in the pan on an angle, so that the top edge of each slice is showing. Baste the meat with the pan juices.

Cook for a few more hours, basting a few times, until the meat is tender. You can serve it right away, but it’s better to refrigerate it overnight and reheat the next day. It also freezes well.

Note: After making this brisket several times, I made a few minor changes to the recipe (for the original recipe, click here). For example, Waxman only uses one carrot in his recipe, but I call for six — I don’t mind the slight sweetness they impart (he does) and I like the idea of cooking vegetables along with the meat (that’s one less thing I have to do later!). I also added a bit of water to the recipe to help deglaze the pan while cooking the onions (I found it necessary to release all the browned bits from the bottom of the pan and prevent them from burning). 

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Onion-Braised Beef Brisket

Servings: Serves 8-10
Total Time: 4 Hours


  • 1 5-6 pound first cut (a.k.a. flat cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over-trim!)
  • 1 heaping tablespoon kosher salt
  • 1 teaspoon ground black pepper
  • 1-1/2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
  • 3 tablespoons vegetable oil
  • 8 medium yellow onions, peeled and sliced 1/2-inch thick
  • 3 tablespoons tomato paste
  • 3 cloves garlic
  • 6 carrots, peeled and halved
  • Handful fresh chopped parsley, for garnish (optional)


  1. Set an oven rack in the middle position and preheat the oven to 350°F.
  2. Season the brisket on both sides with salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the 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 snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.
  3. Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
  4. Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy duty or two layers) or a lid, then transfer to the oven and cook for 1-1/2 hours.
  5. Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately 1/8 - 1/4-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and correct if necessary. If the sauce appears dry, add 2 to 3 teaspoons of water to the pot. Cover the pot tightly and return to the oven.
  6. Lower the heat to 325°F and cook the brisket until it is fork-tender, 1-3/4 to 2-1/2 hours, or longer if necessary. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices. It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes well.
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Reviews & Comments

  • Can I substitute Corn Beef for the Brisket?

    - Cindy on March 13, 2018 Reply
    • I don’t recommend it, Cindy – but hold tight, I’m posting a new Corned Beef recipe today! 🙂

      - Jenn on March 14, 2018 Reply
  • 5 stars

    As an Italian American whose only exposure to (this sort of) brisket was by a sorority sister’s mom MANY years ago, I was powerless to do anything but follow the recipe to the letter & hope for the best. I was not disappointed. Years of corned beef @ St. Pat’s Day taught me that the bigger the brisket the better. So I ordered one from d’Artagnan in their post holiday sale & they shipped one that was nearly 7 lbs. The initial cook, as instructed, fit snugly in my smallish roasting pan (which is always a bit too big for my smallish Thanksgiving turkeys). The process of cutting after 1 1/2 hours worked well (& was somewhat familiar from the Moroccan version I recipe tested for your cookbook). After dinner, I fit the brisket equally snug-ly into my large leCreuset oval dutch oven & stored it in a very cold garage. I brought it to room temp before reheating the same way it was cooked. After that dinner, I transferred it to a large cast iron skillet & covered it tightly with foil. Same reheat. Every meal was fabulous & I simply adjusted/enhanced the side dishes. It was a lot of mileage for not a lot of work and delicious. Will do it again after Christmas this year, if not sooner!

    - Fran Antolina on March 4, 2018 Reply
  • 5 stars

    So easy to put together. I love the hint to slice the brisket after 1.5 hours – makes for more attractive slices. I’m preparing this, along with creamy mashed potatoes and roasted green beans, when my daughter, her husband, and new grandbaby visit. I know they will love it. Thank you, Jenn!

    - Liz on March 3, 2018 Reply
  • 5 stars

    Hi Jenn, I love all your recipes and step by step photos which made it so much easier for me to double check that I am on the right track with what I am doing. Made this brisket last night and it was wonderful. My hubby said that it was the most tender and tastiest brisket he has ever eaten when he had the first bite. I didn’t add salt to brisket before flouring as it was usually cured and is salty enough and browned it as instructed. I added 1/4 cup beef broth when the onions were browned to scrape off the bits and also because I wanted a bit of gravy when the onions are cooked. I added 5 medium sized potatoes along with the carrots for a more fulfilling meal. I didn’t slice the brisket after 1 1/2 hour but lowered the temperature to 325 F and let it cooked for another 2 hours as instructed. The end result was a delicious hearty meal with some nice onion gravy to top the brisket. Potatoes and carrots were nicely cooked and not dried out. Thank you.

    - Christina on March 2, 2018 Reply
  • 5 stars

    Made this for our holiday dinner. Was moist and very tasty. Everyone raved! Thanks for a new staple in our holiday meal.

    - Karen Waters on March 1, 2018 Reply
  • 5 stars

    Hi Jenn, I really love your recipes and the pictures you send along with each. I’ve made this onion-braised beef brisket twice. Once to take over to my brother and sister-in-law and then for my family. Both times it turned out DELICIOUS!! The searing and the addition of all the onions was great. I plan on make this for many holidays and family night dinners. Thank you for all your great recipes.

    - Sandy Hackman on February 15, 2018 Reply
  • 5 stars

    Jenn: love your modifications to the recipe. Definitely reheat the next day, the flavor is incredible, the meat is juicy and tender. I paired up with some acorn squash, great meal.

    - Tom on February 12, 2018 Reply
  • 5 stars

    Just made this for the 2nd time and it came out great. Both times I did the whole thing in my 8 quart all-clad stockpot. I did wrap some extra tinfoil around the lid to make sure it was sealed good and I ended up with plenty of gravy. This is a delicious recipe just like all of your other recipes of I have tried. Love this website.

    - Veronica on February 1, 2018 Reply
    • 5 stars

      I had made Ina Garten’s Brisket with Carrots and Onions and thought it was good, I just didn’t like using tomato juice. Then I found this recipe. It was just what I wanted. Only changes I made were that I used less tomato paste and I covered it with parchment paper and then foil. It was delicious and tender. The flavor was so good that leftovers turned out delicious.

      - Ruth on February 3, 2018 Reply
  • 5 stars

    I used a 2.5 lb brisket and followed instructions exactly, adjusting the amounts for the size of the brisket. My oven was occupied so I slow cooked this in the Dutch oven In which I browned the meat and onions. It was delicious and a hit with the family. Thank you!

    - Mary on January 14, 2018 Reply
  • Hi Jen
    If I could only get a 3lb brisket , how much would I reduce everything and would I reduce cooking time as well? Cannot wait to make this, my Husband loves brisket and I have never made one!

    - Melissa on December 31, 2017 Reply
    • Hi Melissa, If the brisket is only 3 pounds, I’d cut the remaining ingredients by about 1/3. Roasting time will be less, but not by too much, so just keep an eye on it. Hope your husband enjoys!

      - Jenn on January 1, 2018 Reply
  • I would like to make this for Passover. Do you think there would be a problem in eliminating the flour? Should I substitute something else’s?

    - Eileen Schneider on December 20, 2017 Reply
    • Hi Eileen, To make it kosher for Passover, you could use potato starch in place of the flour. Hope that helps!

      - Jenn on December 20, 2017 Reply
  • 4 stars

    this was delicious. I had a smaller brisket, 4.5 ilbs, and found I have to add beef broth (low sodium) a few times. Once near the end of cooking time to prevent any burning. again when reheating the next day as much had been absorbed and then added some more to taste to ensure having enough gravy when serving to our party of 16 people!!

    - Barry on December 18, 2017 Reply
  • Hi Jen, I’ve preordered your book and can’t wait to get it. I need to serve 30 people at a family gathering and I think for that many people I’d have to do 2 batches. Do you think it would work if I reheat in one very large pan, or do you have a different recommendation? Thanks!

    - Sandi H on December 17, 2017 Reply
    • Hi Sandi, I think reheating both briskets in a large pan would be perfectly fine. Hope you enjoy (and thanks for your support of the cookbook)! 🙂

      - Jenn on December 17, 2017 Reply
  • can i use a dutch oven instead?

    - jackie on December 16, 2017 Reply
    • Sure, Jackie – if you can make it fit. Enjoy! 🙂

      - Jenn on December 16, 2017 Reply
  • 5 stars

    My husband picked up the meat and the butcher gave a very thick double brisket piece with quite a lot of fat. It is 7 pounds. I’m going to go for it, as I love this recipe, but wanted to see if you had any recommendations!! Thank you! I lobe your recipes and am anxiously awaiting my copy of your book!!

    - Jo on December 15, 2017 Reply
    • If the brisket is 7 pounds, you may want to increase the other ingredients just a bit. Also, while it’s good to have some fat on the brisket, if you feel it’s excessive, I’d trim a bit off. Hope you enjoy!

      - Jenn on December 15, 2017 Reply
  • would this recipe still work if the brisket is in one of those foil roasting pans?

    - Zak on December 11, 2017 Reply
    • Hi Zak, While you can roast the brisket in a foil pan, you do need to use something more substantial (like a roasting pan or an enameled cast iron pot) for the searing of the beef and cooking of the onions. Hope you enjoy!

      - Jenn on December 11, 2017 Reply
      • Thank you! I’ve read that some people like to skim the fat off the gravy after it has been refrigerated and before you reheat it– would you recommend that? what’s the reasoning behind skimming the fat?

        thank you!

        - Zak on December 15, 2017 Reply
        • Hi Zak, Removing the fat allows you to enjoy the full flavor of a sauce or gray. So you can skim it off the top when removing it from the fridge, or you can de-fat the sauce in a gravy separator when it’s warm. Hope that helps!

          - Jenn on December 15, 2017 Reply
          • Thanks! This turned out incredible. Loved it and making it again. What are your thoughts on not using grass fed beef brisket? Does it matter?

            - Zak on January 16, 2018
          • So glad you enjoyed it — I think it’s fine to use non-grass fed beef!

            - Jenn on January 16, 2018
  • Jennifer instead of slicing the meat at the 1.5 hour mark can I cook it all the way through and then slice it while it’s cold the next day and then reheat?

    - Debbie C on December 8, 2017 Reply
    • Yep – enjoy! 🙂

      - Jenn on December 8, 2017 Reply
  • 5 stars

    I have made this brisket twice. The first time, I used the 6 carrots; the second time I just used 1. The sweetness that the extra carrots add is wonderful. Use an electric knife if you have one- saves a lot labor. I made this recipe for my family and then again for my parents. Both times- everyone loved the flavor and tenderness of the brisket. Leftovers heat up very well.

    - Laura Lauber on December 6, 2017 Reply
  • Question: I followed directions carefully but after 2.5 hours in oven, the brisket doesn’t seem very tender. There is a lot of liquid in my pan, too, boiling away. I’m afraid I just can’t cook brisket. Any advice?

    - Christen on December 3, 2017 Reply
    • I’d give it a little longer, Christen – cook it til it’s tender. Lmk how it turns out.

      - Jenn on December 3, 2017 Reply
  • 5 stars

    Made this recipe in a dutch oven and it was absolutely delicious!

    - Pamela on November 27, 2017 Reply
  • I have a guest who follows a gluten-free diet. Can I use cornstarch instead of flour?

    - Thessa on November 17, 2017 Reply
    • Either cornstarch or gluten-free flour would work here.

      - Jenn on November 18, 2017 Reply
  • 5 stars

    Tried this without any alterations to the recipe (other than lessening the amount of onions/carrots due to having a smaller brisket), I can see why it got a 5 star rating! The only thing I need to do differently next time is add a bit more water during the cooking process cause the sauce ended up a bit dry, but it still turned out delicious. Will be attempting it again.

    - Jennifer on October 7, 2017 Reply
  • 5 stars

    Big big fan of your recipes! Everything is always great! Planning on making this with a 9lb brisket for thanksgiving ( will make it today and reheat tmr) – I’ll double everything but how much would the cooking time change?? Thank you so much!

    - Susan on October 7, 2017 Reply
    • Hi Susan, It’ll probably take a bit longer but I’d still start checking for tenderness at the recommended time. Please lmk how it turns out – and so glad you’re enjoying the recipes!

      - Jenn on October 7, 2017 Reply
  • 5 stars

    Exceptionally delicious!!!!! Made it for Rosh Hashanah and everyone really liked it. Thanks

    - Lana T on September 28, 2017 Reply
  • I’m making this right now. How do I tell when the brisket is done? I also have A LOT of liquid in my pan…it’s thin, not gravy-like consistency. Why did this happen? Should I thicken it with cornstarch?

    - Michelle M Seymour on September 21, 2017 Reply
    • Hi Michelle, The brisket is done when it’s fork-tender and it doesn’t thicken up until the very end of the cooking time. You shouldn’t need to thicken it but cornstarch mixed with a little cold water will work for a thicker gravy. How did it turn out?

      - Jenn on September 22, 2017 Reply
      • I had a 2 1/2 lb brisket and it needed to cook much longer than I expected. The liquid did thicken up and I didn’t need to use cornstarch. But – I made a rookie mistake and pureed the liquid, onions, and carrots to make a sauce. It’s orange!! Note to self, don’t do that again. I’m about to reheat it in the oven and have seen a variety of suggested oven temps and time – that’s frustrating. I’m going to start at 300 degrees for 20 min and see how that does.

        - Michelle M Seymour on September 22, 2017 Reply
  • 5 stars

    Yum! Making this now and following exactly including the extra carrots! So worth searing with the flour. I enjoy all your recipes.

    - Irene on September 21, 2017 Reply
  • 5 stars

    I use french dressing instead of tomato paste. And add onion soup mix on top. Also add cut up potatoes half way to the end. DELICIOUS

    - Margo on September 19, 2017 Reply
  • Hi there, googled best brisket recipe and kept coming back to this one. Just put mine in the oven for Rosh Hashanah tomorrow. I used two LeCrueset roasting pans with their covers; hope it works. Excited for the outcome. Smells great so far!

    - Terry on September 19, 2017 Reply
  • Made this brisket and loved it Added a bit of vegetable stock to create a bit more gravy.

    - Sharon Beebe on September 18, 2017 Reply
  • 5 stars

    Made this brisket last Passover and my family loved it and asked me to make it again for Rosh Hashanah. I made it yesterday and plan to freeze it today for the holiday. My concern is that there may not be enough gravy after the reheating. Is there a way that I could make more gravy? I read one could add more water or broth, but it seems to me that would affect the flavor. Thanks for all your wonderful recipes!!!

    - Beverly on September 18, 2017 Reply
    • Hi Beverly, You can absolutely add a little chicken or beef broth when reheating, if necessary. I wouldn’t add too much, as that would dilute the flavor, but 1 to 1-1/2 cups would be fine. Happy New Year!

      - Jenn on September 18, 2017 Reply
  • Hi Jen – can’t wait to make your brisket. Question: what size roasting pan would you recommend for a 5 lb brisket? Also, my brisket has a fat covering all over the top – should I trim it a bit further until the meat shows in more spots than the fat? Thanks for your recipe and your help…P.S. If you can reply by 9/17, much appreciated!

    - Francine Robb on September 18, 2017 Reply
    • Hi Francine, I use a 17″ x 14″ x 2 1/2 roasting pan but you could get away with a slightly smaller one. I would trim some of the fat so that it covers about half of the top of the brisket (see the photos in my step-by-step tutorial to see what mine looks like). The fat keeps the brisket from drying out so you don’t want to trim too much of it (and you can always remove some of the fat after cooking, if necessary). Happy New Year!

      - Jenn on September 18, 2017 Reply
  • 5 stars

    This was wonderful and so easy!
    Never thought to place beef on onions.
    This recipe was the reason I joined the Once apron a Chef email list.
    Paired it with coleslaw.

    - Kate on September 14, 2017 Reply
    • Hi Jenn. I had a problem with no gravy in the pan. I followed directions to a “T,” and had to use some Heinz gravy thinned with low-sodium beef broth. My oven temp was fine – the brisket had a nice fat layer – and it sliced beautifully after 1-1/2 hrs. Any ideas as to why this happened? P.S. It still was delicious! Next time I will add some water when starting to roast.

      - Francine on September 29, 2017 Reply
      • Hmm, not sure Francine. Did you cover it?

        - Jenn on October 1, 2017 Reply
        • Jenn – I did cover the brisket with a tight, heavy-duty foil covering. I’m going to try again, but will add some water from the beginning. I’m not looking for enough gravy to pass, but enough to thoroughly baste the brisket while cooking, and enough to pour over when done. Thanks for your help.

          - Francine on October 2, 2017 Reply
          • One other thing to keep in mind is that you want to cook it in a pan that is just large enough to accommodate the brisket. Too much additional space in the pan can cause the gravy to burn. Good luck!

            - Jenn on October 3, 2017
  • 5 stars

    I have skipped the flour to make this gluten free!! Delicious!!

    - Mardee Costa on September 14, 2017 Reply
  • 5 stars

    My brisket turned out delicious. I did not follow the directions of slicing the meat part way through. The meat was so tender that I couldn’t really “slice” it. Oh well, the flavor was great and next time I’ll improve the appearance of the final dish.

    - Heather on September 14, 2017 Reply
  • I need to double this recipe and have two 7 lb. briskets to cook. Should I try to fit in one pan? If I can’t and need to have in two separate pans, do I change the cooking temp or times? Thanks, I’m making tomorrow and can’t wait!

    - DTH on September 5, 2017 Reply
    • I’d use two pans for that much meat (and double all the other ingredients too). Hope you enjoy!

      - Jenn on September 6, 2017 Reply
      • Thanks Jenn!

        - DTH on September 6, 2017 Reply
  • Can this be cooked in a crockpot? How would I modify?

    - Sheila on July 26, 2017 Reply
    • Hi Sheila, You’d still need to go through all the initial steps on the stovetop, but then you could place it in the slow cooker. I don’t have much experience using a slow cooker so I’m not certain how long it would take, but here are some tips that may help with conversions. Enjoy!

      - Jenn on July 26, 2017 Reply
  • Thank you for sharing this 5*****
    Recipe. Im looking forward to use it, this weekend ?.

    - J. Chosen on July 8, 2017 Reply
  • I wanted to make this and use a smaller brisket – like 2-3 lbs. How would I modify cooking time?

    - Barbara Dowtin on June 19, 2017 Reply
    • Hi Barbara, make sure you use a smaller roasting pan that is appropriate for the size of the brisket. The cooking time will be less, but not significantly so. I’d cook it for the first 1 1/2 hours as the recipe indicates. Once you’ve sliced and returned it to the oven, check it after about 90 minutes. (You’ll know it’s done when it’s fork tender.)

      - Jenn on June 19, 2017 Reply
  • 5 stars

    New to your site and making wonderfully delicious meals with all your recipes. This was a new way to make brisket for me and it turned out perfectly…so flavorful and delicious. I used a large cast iron pan. My brisket was 2.25 pounds so I halved the remaining ingredients and cooked for 1 hour prior to slicing, then another hour when I returned it to the oven. Fantastic!

    - Lisa on June 2, 2017 Reply
  • 5 stars

    Great recipe! Very simple. I’m a tinkerer, and this was a great place to start. I changed a couple things: I deglazed with a splash of red wine instead of the water you suggest, also I see absolutely no need for flour or any substitute. I think you’re right about the carrots 🙂 When it came out of the oven finally I pureed the onions, carrots, and garlic with a little stock, orange juice, and some red wine, added it back to the pan and chilled the brisket overnight.

    Fabulous. Thank you for posting!

    - Crash on May 16, 2017 Reply
  • 5 stars

    I’m not very good at cooking beef, but her instructions are always right on! Delicious!!

    - Michele Bendzinski on May 13, 2017 Reply
  • 5 stars

    This was my first brisket ever and I was daring enough to try it for my in-laws on Passover. The directions were perfect, and it turned out amazing!! Hands down the best I’ve had. Jenn, I have tried so many of your recipes, and each one has been fantastic the first time, which to me is the ultimate sign of a great recipe! Love your site and can’t wait for the book!!

    - Toni on May 11, 2017 Reply
  • 4 stars

    Great recipe, I messed it up a bit by not covering the pan tightly enough in the last stage and burning some of the sauce. (heinz onion gravy to the rescue this time) next time for stage two I’ll be more careful. I’ve only done brisket as a BBQ project before and that is an all in 15 hour day. The thing that really surprised me about this was how the carrots didn’t disintegrate over that long cook time. Anyway it’s a great dinner and thank you for the recipe!

    - Marc on April 15, 2017 Reply
  • Can’t wait to make this for Easter dinner! If I make it a day ahead a and refrigerate, how long and at what temperature do I reheat it? Thank you!

    - Sissy on April 14, 2017 Reply
    • Hi Sissy, To reheat it, cover tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 20 – 30 minutes. Hope everyone enjoys it!

      - Jenn on April 15, 2017 Reply
  • What is the advantage in cutting the brisket ahead of time. I usually cut mine the next day when finished. Does it increase the flavor?

    - Greta on April 12, 2017 Reply
    • Hi Greta, It doesn’t affect the flavor; It’s just much easier to cut at this point than it is at the end.

      - Jenn on April 12, 2017 Reply
  • So far so good….it is in the oven for part one of the cooking. I took a moment to read the comments (better late than never?) For Passover 2015 you recommended potatoe starch but the recipe itself says to use cake meal for Passover. Have you changed your recommendations? Have you tried both. I did cake meal. I’m serving it a my Seder tomorrow night. Hope it will be okay. I can’t rate it yet but I have high hopes. Will let you know.

    - Karen on April 10, 2017 Reply
    • Sorry for any confusion, Karen. You can get away with either one– happy Passover and hope everyone enjoys!

      - Jenn on April 11, 2017 Reply
  • 1 stars

    I am an experienced cook. I set this and went to lunch for 2 hours after slicing this and setting timer. Most briskets are set and forget. Bad mistake! Unless you like burnt meat, black veg, burnt pan I would be very careful!

    - Judy on April 9, 2017 Reply
  • I may be missing it, but I can’t find the temperature to cook brisket.

    - Ken on April 9, 2017 Reply
    • Hi Ken, you cook it at 350 degrees for the first 90 minutes. When you return it to the oven after slicing it, lower the temp to 325. Enjoy!

      - Jenn on April 9, 2017 Reply
  • Hi Jen — I was just scrolling around looking for Passover recipes. This brisket recipe came up as a Passover dish, but it includes flour. You may want to look at substituting something for the flour for Passover (matzah cake meal?). But as written, it doesn’t work for Passover. (It’s on your email this week under Passover recipes.)

    - Rachel on April 7, 2017 Reply
    • Thanks, Rachel — I forgot there was flour in this one. The recipe has been updated :).

      - Jenn on April 7, 2017 Reply
  • I don’t have a heavy pan large enough to brown the brisket. I DO have a pan that I can put all the ingredients into and roast in the oven. Should I cut the brisket in half in order to brown? Will it turn out the same? Any other suggestions? Thanks! All the recipes I’ve tried from you have been wonderful and I am anxious to try the brisket.

    - Beverly on April 6, 2017 Reply
    • Cutting it in half should work fine, Beverly. And glad you’re enjoying the recipes!

      - Jenn on April 7, 2017 Reply
  • If I plan on making this ahead and freezing it do I follow direction to slice and continue cooking so that when I freeze it it is already sliced? What’s the best way to freeze it to stay fresh (just a week or two in freezer). Also plan on making two 6 lb briskets at same time can I sear them separately but cook them together?

    - Judy on March 30, 2017 Reply
    • Hi Judy, Yes, you’d slice the brisket and keep cooking it prior to freezing it. You can freeze it with the gravy in the dish you’ve cooked it in (just make sure it’s tightly covered. And, yes, you can cook the 2 briskets together after searing them. Hope everyone enjoys!

      - Jenn on March 30, 2017 Reply
  • 5 stars

    Absolutely delicious! My first time braising brisket & will definitely be making it this way again. Made this a couple of months ago & I froze some of it. We had the defrosted brisket for dinner last night and it was still as tender & tasty as ever; freezes really well 🙂 Thanks for the super recipe!

    - Celia Jiral on March 25, 2017 Reply
  • 5 stars

    Something tells me my question has been asked many times but with 200 reviews I gave up looking for the answer!
    If I want to make this a week or 2 ahead and freeze it do I take it out of the freezer the night before to defrost and then reheat the next day or does it go freezer to oven? Also, how long can it stay in the freezer — I am making it for Passover! Thanks!

    - Amy on March 12, 2017 Reply
    • Hi Amy, yes, you should definitely defrost it before reheating. It should be good in the freezer for about 2 months. Enjoy!

      - Jenn on March 12, 2017 Reply
  • This is the third time I’m making this recipe and I love this brisket

    - Dan on February 26, 2017 Reply
  • What a great idea to slice meat and put back in pan to finish cooking. I used this method with a pork recipe I tried and it worked so well I will always slice halfway through.
    Can’t wait to try brisket recipe!

    - Jan on February 21, 2017 Reply
  • Great recipe: I ran out of time so ended up splitting the cooking — first 1.5 hours one day and the other 2 hours the next. It was still delicious!

    - Alicia on February 15, 2017 Reply
  • 5 stars

    I’ve made this recipe for my Christmas Eve for the last 4 years. I take it to pot lucks and take along copies of the recipe as it’s always requested. It’s a do ahead and reheats beautifully. So moist and delicious.

    - Susan Pfund on February 14, 2017 Reply
  • How is the brisket reheated the next day for serving? Oven temperature? Time? Etc. Making this for Valentine’s dinner for 7 couples. How large a brisket will I need?

    - Becky Goebeler on February 5, 2017 Reply
    • Hi Becky, I think you’ll need about 9 pounds of brisket for that crowd. To reheat it, cover tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 20 – 30 minutes. Hope everyone enjoys it!

      - Jenn on February 5, 2017 Reply
  • Do you think you could make this more quickly in a pressure cooker? if so, do you have any advice on how to do so, or any adjustments to make? thanks!

    - Raquel on February 1, 2017 Reply
    • Hi Racquel, I don’t have a pressure cooker and am not very familiar with them so I can’t provide any guidance– I’m sorry!

      - Jenn on February 2, 2017 Reply
    • I love my pressure cooker and for sure it will work but my sister and I both agree meats and soups don’t come out as flavorful. There quick cooking doesn’t allow the meat to develop flavor!!! Hope this helps!

      - Susanna lee on March 17, 2017 Reply
  • Hi, I plan to make this and use for hot sandwiches for a party. My question is this: 8 onions seems like a lot. Are there any modifications you suggest when using for sandwiches? Thanks.

    - Terri on January 2, 2017 Reply
    • Hi Terri, you could cut back on the onions, but they kind of melt into the gravy so they’re not overwhelming. Also, I think they would be excellent on the sandwiches!

      - Jenn on January 3, 2017 Reply
  • I can’t understand the slicing of the meat since we have been told that slicing a piece of meat while hot will cause the juices to drain, making the meat dry. Could explain this method of slicing the brisket while hot and putting it back in the oven? Thank you.

    - Rae on December 29, 2016 Reply
    • Hi Rae, The brisket is already completely cooked (although not yet tender) at this point, so it’s perfectly fine to cut it. A tough cut like brisket is different from a cut like tenderloin, when you cook it rare/medium rare and need to wait for the juices to redistribute.

      - Jenn on December 30, 2016 Reply
  • 4 stars

    Making this tonight for my mother-in-laws birthday tomorrow. I used a 10 lb brisket since we have about 15 people coming. I used a few more carrots and onions as well. I have lots of juice. I took out about 2 cups and am going to cook uncovered for a little bit. I think I will use your suggestion in an earlier response to thicken up all the juice and make a thicker gravy. Looks good but I don’t know where all the juice came from?

    - Bob on December 27, 2016 Reply
    • Hi Bob, All that juice comes from the onions. Hope everyone enjoys it!

      - Jenn on December 28, 2016 Reply
  • 5 stars

    Tried this and another one… all our Christmas dinner guests loved this one best. Thanks for sharing! Never cooked brisket before but maybe this will become a Christmas tradition!

    - Momof5 on December 26, 2016 Reply
  • Hi Jen, just an update… served the brisket for Hannukah last night.
    I have been making brisket for many, many years… my husband said it was the best I have ever made!
    Guess you can teach an old dog a new trick !
    Thank you

    - Lissa Miller on December 26, 2016 Reply
  • 5 stars

    I am cooking a 10-12lb brisket today to serve tomorrow. How will I need to adjust for cooking times? Thank you

    - Stephen on December 26, 2016 Reply
    • Hi Stephen, It will likely take a little longer to cook. I’d slice it at the same time but then just extend the second phase in the oven until the meat is fork tender. I can’t say exactly how long it will take so your best bet is to just keep an eye on it.

      - Jenn on December 27, 2016 Reply
  • Cooked this today to serve tomorrow. Tastes delicious but most of the sauce cooked away. Should I add some beef broth or water before we reheat tomorrow?

    - Barbara on December 25, 2016 Reply
    • Yes, Barbara, that will work. Enjoy!

      - Jenn on December 25, 2016 Reply
  • 5 stars

    Just made this, and it tastes good. One question: is the sauce supposed to be liquidy or thickened. How do I thickened the sauce? Thx Tom

    - Tom on December 23, 2016 Reply
    • Hi Tom, The sauce should have a gravy-like consistency. If it’s too thin, you can put the sauce in a separate saucepan on medium. As it heats, make a paste with 2 tablespoons softened butter and 1 tablespoon flour. When the sauce is simmering, whisk in the paste a little at a time and the sauce will thicken right up. You may not need all of it so be sure to add it slowly. Hope that helps!

      - Jenn on December 24, 2016 Reply
  • I’m making this for Christmas dinner for my family. I have a large 16 lb brisket & planned to use a roaster. Will a roaster work to sear the meat, or other suggestions? I can sauté onion in a skillet, but have nothing big enough to hold the whole brisket. Thank you!

    - Carolyn on December 19, 2016 Reply
    • Hi Carolyn, If you have a high-quality roasting pan, you can use it for searing the brisket and browning the onions. Plus, you’ll have one less pan to wash :). Hope everyone enjoys!

      - Jenn on December 19, 2016 Reply
  • This looks delicious and I plan to make it for Christmas Eve! Feeding a crowd (16 adults) — would you just double the amount of meat and use two pans? Or larger chunk of meat overall and one pan? Thank you!

    - Sarah Hoverstad on December 19, 2016 Reply
    • Hi Sarah, If you have 1 pan that’s large enough to fit the brisket you need, I’d stick with that. Less fuss and less to clean up!

      - Jenn on December 19, 2016 Reply
      • 5 stars

        Just wanted to let you know everyone LOVED this and I am very grateful for this recipe! Thank you!

        - Sarah Hoverstad on December 28, 2016 Reply
  • 5 stars

    Hi … making this brisket now and want to freeze it…
    Do you freeze the brisket separately from the gravy and the onions
    Looks like it will be delicious

    - Lissa Miller on December 17, 2016 Reply
    • Hi Lissa, you can freeze it all together. Hope you enjoy!

      - Jenn on December 18, 2016 Reply
  • Jenn, am making this tomorrow. Whenever I have made a brisket, I have waited until the next day to remove any accumulated fat and slice. What happens to that fat when you make it this way? Thanks, Carol

    - Carol on December 10, 2016 Reply
    • You can still make it a day ahead and skim the fat Carol – or you can de-fat the sauce in a gravy separator when it’s warm.

      - Jenn on December 11, 2016 Reply
  • 4 stars

    My Dad was raised in Berlin, Germany. He made this dish without the addition of Ketchup! It is a signature dish in my home for every Jewish holiday. As for the carrots? They turn the dish into tzimmis for the New Year!

    - Jacquie on December 8, 2016 Reply
  • Hi. Love your recipes! Would you suggest using gluten free flour to make this recipe gluten free or omit the flour altogether? Thank you.

    - Leslie on December 8, 2016 Reply
    • I’d use a gluten free flour, Leslie — otherwise the sauce will be too thin.

      - Jenn on December 9, 2016 Reply
  • 5 stars

    Who doesn’t love a good brisket? This one is excellent. I used a whole bag of carrots because they’re delicious cooked with the meat. It was so much nicer to cut the meat before it was finished cooking. A lot easier to serve that way.

    - Lauren Paul on December 1, 2016 Reply
  • 4 stars

    I made this over the weekend and now wish I had asked this question first. What size is a medium onion? I ended up with more caramelized onion than meat which contributed to the dish being too sweet for our liking. I will say this though, I loved the technique of slicing long before the meat is finished. It made things so much easier.

    - Suzon on November 14, 2016 Reply
    • Hi Suzon, I consider a medium onion to be about 2 1/2 – 3 inches in diameter. Sorry that the dish was a bit of a disappointment to you!

      - Jenn on November 14, 2016 Reply
      • Ah ha! Being I’m Cajun and we use lots of onions in our cooking, I would consider that size as small. No apologies needed for the recipe since it was still one of the better brisket recipes I’ve tried. I will make it again and make my adjustments.

        - Suzon on November 16, 2016 Reply
  • This looks like such a great recipe! Unfortunately I live in Australia and from what I hear it’s hard to get brisket here – any recommendations for another cut that I can use to make this?

    Thankyou 🙂

    - Kathy on November 14, 2016 Reply
    • I think boneless beef chuck would also work here. Would love to hear how it turns out!

      - Jenn on November 14, 2016 Reply
      • 5 stars

        Thankyou 🙂 I tried it out with boneless beef chuck as you recommended and it turned out perfect!

        I reduced the serving size (only made for my boyfriend). Since the cut was smaller I reduced the cooking time, I also sliced some garlic on top of the beef while it was in the oven. Also added a bit of sugar and balsamic vinegar towards the ends for some extra flavour. He kept going back to the fridge to eat more and wants me to make it again, thanks so much for the recipe!!

        - Kathy on November 21, 2016 Reply
        • So glad you (and your boyfriend 🙂 are happy with the way it turned out– thanks for the follow up!

          - Jenn on November 22, 2016 Reply
  • 5 stars

    Love your recipes! I am going to try this with eye of round. Even though very lean,
    I think it could work. I am going to add some skimmed off fat from my beef marrow bone stock. Will let you know how it turns out.

    - Shannon Angstadt on November 7, 2016 Reply
  • Hi! I have really been enjoying your recipes and am trying this one tonight 🙂 I am making this with a 2.5 lb brisket so am wondering how much to adjust the cooking time in the oven. Thanks!

    - Robyn on October 23, 2016 Reply
    • Hi Robyn, So glad you’re enjoying the recipes! Be sure to use a smaller pan and the cook time will be about the same.

      - Jenn on October 23, 2016 Reply
  • 4 stars

    I am making this in the oven for dinner tomorrow night. Can you tell me what you recommend for reheating? How long and what temp? I was thinking maybe 325 for an hour? I apologize in advance if you covered this in another comment. Thank you!

    - Lauren on October 13, 2016 Reply
    • Hi Lauren, Cover tightly with foil and reheat in 300-degree oven til hot. I’d start checking it about 20 – 30 minutes. Hope everyone enjoys it!

      - Jenn on October 14, 2016 Reply
  • 5 stars

    The day before Rosh Hashanah, my adult son groaned when told we were having brisket for our holiday meal. I love my mother’s/grandmother’s recipe, but apparently he doesn’t. Since I have enjoyed all your recipes so much, I decided to make this one. My son said he has changed his mind about brisket. Everyone loved this. It was moist and flavorful. Perfect for a holiday meal, especially because it can be done ahead. ( I also served your challah which is my favorite challah recipe.) Hope you had a wonderful holiday.

    - Nancy Dressel on October 6, 2016 Reply
  • 5 stars

    Perfect recipe. Clear instructions and wonderful outcome. I mixed some horseradish with the tomato paste and added just a few TBs of chicken broth and red wine so it wouldn’t burn. This is a keeper! Thank you!

    - Mona M. on October 4, 2016 Reply
  • 5 stars

    when/how do you remove and serve the carrots and onions?

    - Susan on October 1, 2016 Reply
    • Hi Susan, You remove the carrots and onions when you remove the sliced brisket from the roasting pan, and you can put them in a separate serving dish if you’d like. Hope you enjoy!

      - Jenn on October 1, 2016 Reply
  • I am planning on making this tomorrow, it looks amazing! Can I add potatoes? If so, at what point in the cooking should I do this?

    - Lu on September 30, 2016 Reply
    • Hi Lu, Yes, you can definitely add potatoes, although they might soak up quite a bit of the sauce. The cook time depends on what type of potatoes and how large you cut them but figure baby potatoes cut in half would take about 40 minutes.

      - Jenn on September 30, 2016 Reply
  • I want to use a 3lbs brisket and a slow cooker for this recipe. What do you recommend as far as altering the ingredients and the cooking time?

    - Patricia Nguyen on September 28, 2016 Reply
    • Hi Patricia, As the original recipe calls for a 5 – 6 pound brisket, I would cut the remaining ingredients by about half. You’d still need to go through all the initial steps on the stovetop, but then you could place it in the slow cooker. I don’t have much experience using a slow cooker so I’m not certain how long it would take, but here are some tips that may help with conversions. Enjoy!

      - Jenn on September 29, 2016 Reply
  • 5 stars

    I made this for dinner Sunday Morning and served it that evening. Usually when we do a brisket, we just season it with garlic and lemon pepper add a mixture of water and liquid smoke and wrap it tightly in foil and bake it at 300 degrees a few hours then shred it and serve it on ciabatta rolls with aioli. I’m almost sorry to say those days are done. We followed your directions to a T with one exception. We mixed some horseradish in with the tomato paste and did it all in a Dutch oven. The house smelled wonderful all day. A quick reheat in the oven on convection mode at 5:30PM gave us time to make mashed potatoes and a salad and dinner was on the table by 6PM. I never would of thought to slice the meat prior to the finish but will do so going forward with all my roasts from now on. Great flavors, extremely tender, the carrots were the best I have ever made. Thank you for this recipe. My partner and I loved, loved, LOVED this meal!

    - Rob on September 13, 2016 Reply
  • What size roasting pan should I use?

    - Janine on May 17, 2016 Reply
    • Hi Janine, the pan you use depends on the size of the brisket, you want it to fit in nicely, but not have a lot of room so spare. Hope you enjoy!

      - Jenn on May 18, 2016 Reply
      • Looking forward to making this on Saturday. I’ve got a brisket between 5-6lbs. My pan is 18″ and worried this might be too big and perhaps I should use a 16″?

        - Janine on May 19, 2016 Reply
        • Hi Janine, I think going with the 16″ pan would be the better choice as you don’t want to have too much extra room in the pan. Hope you enjoy!

          - Jenn on May 20, 2016 Reply
        • 5 stars

          Dinner was a massive success! This recipe is a keeper, so delicious! Thanks for all your help!

          - Janine on May 23, 2016 Reply
  • 5 stars

    Wonderful! I followed exactly as directed and it turned out great! I froze half of it and tried it a few weeks later and it was even better then eating it the next day. I especially appreciate how you take it out and cut slices before it is too difficult to cut at the very end. That worked great. I plan on making enough of this for a hundred people for a party and I will write back on how it is. Thanks!

    - Dana on May 5, 2016 Reply
  • Hi this looks great – was wondering if it could be prepared in a crockpot?

    - patricia on April 26, 2016 Reply
    • Hi Patricia, You’d still need to go through all the initial steps on the stovetop, but then you could place it in the slow cooker. Enjoy!

      - Jenn on April 26, 2016 Reply
  • Can I delay the post slicing cooking portion to the next day? That is do the initial roasting on day one and the final 2 hours, once sliced on day 2?

    - Sandy on April 21, 2016 Reply
    • Yes that’s fine, Sandy. Enjoy!

      - Jenn on April 21, 2016 Reply
  • I have a second cut brisket. Can I use the same recipe?

    - Susan Jannazzo on April 17, 2016 Reply
    • Yes, Susan — that’s fine. Enjoy!

      - Jenn on April 17, 2016 Reply
      • Thank you so much!!

        - Susan Jannazzo on April 20, 2016 Reply
  • How many people does the brisket recipe serve, and how many pounds is the brisket used in the recipe? Does the brisket have a strong onion flavor because of the amount of onions used in the recipe?
    Thanks for your help!

    - Libby Margoluis on April 12, 2016 Reply
    • This recipe calls for a 5 – 6 lb. brisket and should serve between 8 and 10. While the dish has a lot of onions, they are not overpowering as they mellow and sweeten as they cook. Hope you enjoy!

      - Jenn on April 12, 2016 Reply
  • I think I will use this recipe for Passover this year. Can I just leave out the flour?

    - Avra Novarr on April 10, 2016 Reply
    • Hi Avra, if you have potato starch, that would be a good stand-in for the flour. If not, I think you could get away with omitting it.

      - Jenn on April 11, 2016 Reply
  • I’d like to make this for Passover. How do you think it would work to substitute matzah cake flour for the flour you typically use in this recipe?

    - Jamie K on April 5, 2016 Reply
    • If you have potato starch, I think that may work better here. Hope you enjoy!

      - Jenn on April 5, 2016 Reply
  • 5 stars

    Hi, Jenn: This recipe was a big hit with the family on Easter. I did make a few small changes: (1) I used a small can of tomato sauce instead of the paste and then removed excess liquid during cooking. I used it later to make gravy. (2) I added mushrooms to the onions and rutabaga to the carrots. It was such a big hit with my 7-year-old granddaughter that her Dad made sure to get the URL for the recipe.

    - Aline Kaplan on March 29, 2016 Reply
  • Hello, yes I made the brisket the way I read it , it was pretty good but I think I put too much paste on it because I have a lot of red sauce

    - Tina on March 27, 2016 Reply
  • 5 stars

    I made this today and it was delicious. I did make a few changes. I did not want any tomato in the dish as we have had a lot of tomato sauce lately and did not want any tomatoey leftover sauce either. So, I made some dried porcini mushrooms into powder in my dedicated spice´coffee grinder. I did the rub as you suggested, then added a coat of the porcini powder and left it overnight. Browned meat and onions, then covered with beef broth, a bit of soy sauce (1 tbsp) and a few drops of Magi seasoning, bay leaf powder, celery seed and thyme (about one quarter tsp of each) It was really great at dinner, came home after going to a movie, needed a snack and toasted some very flat kalamatta sourdough bread, and put a small amount of meat on top, it was even better having sat a few hours. Looking forward to more leftovers in the next few days. (I omitted carrots and tomato paste) Loved the idea of all those onions, plan on making some french onion soup with some of the leftover saue, hope I have enough for two servings!.

    - Sonyaa on March 24, 2016 Reply
    • 5 stars

      oh, I guess I omitted the flour too. But you got me started in the right direction I wanted to go but was hesitant.

      - Sonyaa on March 24, 2016 Reply
  • After several people asked if you could use a disposable aluminum,I’m not sure how you can sear a brisket and then carmelize the onions in a disposable pan. Will it hold up to gas burners?

    - Carol on March 15, 2016 Reply
    • Hi Carol, while you can roast the brisket in the disposable aluminum pan, you do need to use something more substantial (like a roasting pan or an enameled cast iron pot) for the searing of the beef and cooking of the onions. Sorry if that wasn’t more clear!

      - Jenn on March 16, 2016 Reply
    • 5 stars

      Thank you for the clarification. This was outstanding . It will be my only brisket recipe I will make in the future.

      - Carol on March 25, 2016 Reply
  • 5 stars

    I have been roasting brisket for about 35 years. I slice 3-4 large onions with a few handfuls on the bottom of a turkey roasting pan, place raw trimmed brisket generously sprinkled with only Lawry’s Seasoning Salt on top of raw onions. Place handfuls of the rest of the sliced onions on top of the meat (some fat on top). Pour in about 1 cup of water. Cover securely with heavy duty foil . Bake at 325 for 3 1/2 hours. Test with fork. Should feel like butter in all parts. If not put back in oven for about 15-20 min. testing until fork tender.

    - Lynette on March 15, 2016 Reply
  • 5 stars

    I think I messed up! My brisket came out with a bit burnt taste and a bittneress. Maybe I cooked the onions on too high a heat? Everyone else raves about it so must be my fault!

    Love your site, thank you for every thing you do

    - Jordan on March 15, 2016 Reply
    • Hi Jordan, sorry to hear that the brisket tasted burnt! Was the meat tender? If so, I suspect that maybe the onions were a bit burnt. If you try the recipe again, try adding a little water to the pan to help deglaze it while cooking the onions. (It helps to release all the browned bits from the bottom of the pan and prevent them from burning).

      - Jenn on March 16, 2016 Reply
  • 5 stars

    Hi Jenn,

    Thanks for publishing this terrific recipe!

    Brisket is tough (pun is incidental only) to come by here in Italy. You can only obtain it by being acquainted with a butcher who breaks down entire animals since this is cut (Punto di Petto in italian) is not as ubiquitous as it is in the States or parts of eastern Europe).

    I’ve made your version several times, most recently with a slight variation, rubbing the meat with Safinter Pimenton de la Vera (smoked Spanish Paprika) after salt and pepper, but before dredging the brisket in the flour. The Pimenton adds a subtle smoky flavor that complements the finished dish without unbalancing the base of caramelized onions or the sweetness of the carrots. I’ve had no complaints either way…Next time, I’m thinking of dialing down the sweetness by using some fresh rosemary sprigs and substituting 1/3 of the onions with some radicchio tardivo!



    - Magnas on February 5, 2016 Reply
  • 5 stars

    Tried this for Xmas day dinner. I made it on the 24th and we had it on the 25th. Fantastic dish loved by my whole family. We had yor best ever buttermilk biscuits too. Thanks Jen for a great site, fantastic recipes . You are by far my favourite online site, I rarely use cookbooks anymore lol.

    - Sharon on December 26, 2015 Reply
    • Thank you, Sharon! I’m so glad everyone enjoyed the recipes.

      - Jenn on December 26, 2015 Reply
  • could I use the same steps with a diferrent meat? Sirlion roast maybe

    - Alexandra on December 22, 2015 Reply
    • Hi Alexandra, you could try it, but you’ll definitely get the best results with a brisket.

      - Jenn on December 23, 2015 Reply
  • 5 stars

    Thanks for Nach’s recipe. I am the author of The Brisket Book: A Love Story With Recipes. (Andrews McMeel.) And I am the brisketeer who first noted that Nach’s brisket recipe is the most Googled. An honor! Credit to Nach and to me. Also, Nach developed the art of “interval cutting.” A brisket breakthrough if there ever was one. And finally, the latest iteration of his classic recipe – with his edits – is not in Silver Palate but in The Brisket Book. Perhaps you could mention that. And, as I say when I sign my books, “May you always have leftovers…”

    - Stephanie Pierson on December 22, 2015 Reply
    • Thanks for the clarification Stephanie! I will make an update to the recipe on my site. Congrats on the success of your book!

      - Jenn on December 22, 2015 Reply
  • 2 stars

    Your recipe is a Swiss Steak variation. Here’s a better true brisket recipe:

    - Dan Law on December 21, 2015 Reply
  • 5 stars

    Hi Jenn,
    I was wondering if you think this would work in a slow cooker? Thanks!

    - Amanda on December 16, 2015 Reply
    • Yes Amanda, You’d still need to go through all the initial steps on the stovetop, but then could can place it in the slow cooker. I hope you enjoy it!

      - Jenn on December 16, 2015 Reply
  • 5 stars

    I made this yesterday; it was my first brisket. Since the meat was just shy of three pounds, I loosely halved the other ingredients, but not the time. I used some white wine instead of water to loosen the brown bits, after sautéing the onions. It was cooked it in a Descoware roaster with foil under the lid. Plenty of pan juices were produced which thickened a bit after refrigerating overnight. Tender and delicious. I would definitely make this again for company. No entertaining jitters with this recipe.

    - Janet H. on December 10, 2015 Reply
  • Good recipe but my German mother-in law made a wonderful brisket and got loads of gravy by seasoning the meat with lemon juice, no pepper or salt loads of onions like your recipe. Let onions start to brown in roasting pan, put brisket on top of onions with lemon juice. After a while add water to start getting gravy. Keep adding water so onions won’t burn. That’s all folks. The lemon acts like a meat tenderizer and adds to the taste of the gravy. Make sure you get a brisket that has a layer of fat on one side and roast it fat side up. At the end separate the fat from the gravy. Enjoy!!

    - Sylvia on December 10, 2015 Reply
  • 5 stars

    I have prepared this brisket several times, although I use to slice midway through, I find that braising till done about 3 to 4 hours and then refrigerating and slicing cold the next day works great, the last brisket was over 7 lbs and huge in my turkey roaster, and did not have enough space for all the carrots needed for the amount of servings , so I added carrots after taking out brisket and cooked more carrots in the oven in the onion juice for another 2 maybe 3 hours, the carrots were great and the onions a delicious sauce.

    - Claire Anne on November 20, 2015 Reply
  • Help! I’m putting in the brisket this morning but cooking it for one long stretch. How long and at what temperature? Thanks!

    - Cathy on November 5, 2015 Reply
    • Hi Cathy, So sorry I’m just reading your question, and realize I’m too late. But for what it’s worth, I would keep the time and temps the same, and just skip the rest in between.

      - Jenn on November 8, 2015 Reply
  • One more question: can you do this in a le creuset pot? Can you use a disposable foil roasting pan? Just trying to get all options. Thanks again!

    - Cathy on November 2, 2015 Reply
    • Yes and yes 🙂

      - Jenn on November 2, 2015 Reply
  • Hi

    Can you put this in the oven for a long stretch and then refrigerate overnight and cut the next day? I can’t find the time to do it in two sections with slicing in between. Thanks!

    - Cathy on November 2, 2015 Reply
    • Hi Cathy, Yes, that will work.

      - Jenn on November 2, 2015 Reply
      • Great. How many hours in the oven for one long stretch? And at what temperature? Planning on cooking Thursday for Friday night dinner. Thanks so much for responding!

        - Cathy on November 3, 2015 Reply
        • 5 stars

          I’ve made this brisket twice by cooking at 250 degrees for 5-6 hours covered tightly the entire time. It turns out great!

          - Paula on December 16, 2015 Reply
  • 5 stars

    Truly amazing!!!! Made for my family of 4 tonight,I don’t think I EVER had a more flavorful piece of meat. I’m going to make your potatoes au gratin with it next time. It takes a little but more effort than the average piece of meat but I assure you…..worth the effort. I had it in the oven this morning by 8:00 am, was done by about 11:00 – 11:30 and let it sit loosely covered until 5:00 then reheated. Next time, I’ll try the overnight thing. Thanks Jenn.

    - Dan on November 1, 2015 Reply
  • 5 stars

    Also Jen I’ve got to say your website is really really fantastic. I am getting so many great recipes off this site and do appreciate your help. Thanks again Terry

    - Terry on October 29, 2015 Reply
  • Hi. I would like to follow your advice and refrigerate this for a day before serving. At what temperature should I reheat it? I’m certainly not going to microwave it. Thank you Jen

    - Terry on October 29, 2015 Reply
    • Hi Terry, I would reheat, covered, at 300°F.

      - Jenn on October 29, 2015 Reply
  • 5 stars

    This brisket is so easy and so delicious! The huge mountain of onions cook down to almost nothing and exude all their goodness into the meat! And so very easy to make wonderful gravy to go with roasted or mashed potatoes! Kudos!

    - Karen Aamodt on October 29, 2015 Reply
  • Do you think a disposable aluminum pan would work well?
    I don’t have a pan that is the right size.
    Thanks in advance.

    - Dan on October 27, 2015 Reply
    • Hi Dan, That will work fine 🙂

      - Jenn on October 27, 2015 Reply
  • if halving recipe is the cooking time same

    - mark on October 15, 2015 Reply
    • Yep 🙂

      - Jenn on October 15, 2015 Reply
  • Can I make this recipe early in the morning and serve it for dinner the same evening?
    It’s too late for me to start now.

    - Michele on September 19, 2015 Reply
    • Yes, it will be even better 🙂

      - Jenn on September 19, 2015 Reply
      • 5 stars

        I would give this 100 stars! No one even talked- we were all just devouring like it was our last meal. Followed the recipe exactly- cooked it early in the day, let it sit in the pan and reheated it for dinner. I did get the meat from Whole Foods- just to be sure I had a good piece of beef and it was!!!
        Awesome recipe, Jenn

        - Michele on October 17, 2015 Reply
  • 5 stars

    Made your brisket yesterday. Turned out great. Do you have any suggestions on how to reheat before serving tonight? What temperature? How long does it take?
    Thank you!!

    - Davina Cook on September 13, 2015 Reply
    • Hi Davina, Cover tightly with foil and reheat in 300 degree oven til hot, 15-20 min. Hope everyone enjoys it tonight!

      - Jenn on September 13, 2015 Reply
  • 5 stars

    Perfect Rosh Hashanah main course. I don’t alter the recipe at all except for roasting the brisket and onions in a very old cast iron vessel, nonstick foil tightly over the meat plus a lid. I haven’t had a problem with too little liquid. Make sure the fat layer is thin and, by all means, don’t omit the tomato paste. I use Cento in the tube for tastiest results.

    - Steve on September 12, 2015 Reply
  • I have a friend who is allergic to tomatoes. Any suggestions to substitute for the tomato paste?

    - Lisa on September 11, 2015 Reply
    • Hi Lisa, I think it’d be fine to just leave it out. Enjoy!

      - Jenn on September 12, 2015 Reply
    • What about Worcestershire sauce? That would add some depth and flavor.

      - Paula on December 16, 2015 Reply
  • 5 stars

    Yum! I like the way you carmelize the onions and release the goodness into the sauce–I also like more carrots, too (my kids like baby carrots in this recipe)

    - Brenda on August 28, 2015 Reply
  • 3 stars

    The flavor of the meat and the tenderness was amazing, but the ‘gravy’ was more like a puddle of grease. Couldn’t eat that part. Our family doesn’t do anything with grease. Will try this again with some modifications.

    - Gali on June 24, 2015 Reply
    • Hi Gali, You may need to trim the brisket a bit more. You definitely want to leave some of the fat on, but trim any excess.

      - Jenn on June 24, 2015 Reply
  • 5 stars

    The brisket recipe is amazing! Thank you. One of my twins is special needs and has oral muscle issues. He will only eat potted meat and fall-of-the-bone poultry. It’s challenging to find different recipes and I’m dependent on my crock pot. When I had my son taste the sauce, he grabbed the spoon and started to dig into the crock pot. You have no idea how much this means to me, since he recently started to shy away from eating meat and poultry. Thank you so much!

    - Blair on June 6, 2015 Reply
    • I’m so happy he enjoyed it, Blair 🙂

      - Jenn on June 7, 2015 Reply
  • 5 stars

    I have made this awesome brisket many times by popular demand, however, with the warm weather I decide to Whiskey Smoke the brisket on the Charcoal BBQ,
    Unbelievable flavour so juicy and tender, the onions turned into an onion broth the organic carrots were succulent, the Brisket, well speechless, thanks for this fantastic recipe.

    - Claire Anne Gallagher on May 10, 2015 Reply
  • 4 stars

    I made the brisket and all I can say is wow. The onions just melted in the sauce. Made roasted red potatoes with it. The carrots gave the sauce a nice sweet flavor

    - Dan on May 10, 2015 Reply
  • 4 stars

    It’s the tomato paste that makes this. I wouldn’t have thought of it.

    - Margot C on May 7, 2015 Reply
  • 5 stars

    Oh my goodness this was so amazing. When my husband asked if I should make this again, my younger daughter immediately said “Yes!” My older daughter said “A++” and my husband just kept eating and eating.

    - Dana on May 7, 2015 Reply
  • Hi. The recipe calls for three cloves of garlic. Do you place the cloves in whole ? Thanks. Sounds delicious.

    - Tracy on April 11, 2015 Reply
    • Hi Tracy, Yes, whole — they eventually just melt into the sauce.

      - Jenn on April 11, 2015 Reply
      • 5 stars

        Thanks for your prompt reply. I made the brisket last night and served it today. It was the most tender and juicy brisket I’ve ever had. Everyone loved it. Thanks again!

        - Tracy on April 12, 2015 Reply
        • So glad!

          - Jenn on April 13, 2015 Reply
  • 5 stars

    I made this recipe for Passover and it was a huge hit. I tweaked it a bit — ketchup in addition to tomato paste and cooked it at 250 for 5 hours. The onions do melt into the meat juices and create a delicious gravy. I did have a really hard time searing the meat as I didn’t have a stovetop safe pan large enough but I managed to fight through it. I’m so grateful for this recipe and plan to make it for many more special occasions!

    - paula on April 7, 2015 Reply
  • 5 stars

    The beef brisket came out perfectly. My Dad’s rating for it is a 10++. Thanks for another wonderful recipe Jenn!

    - Jen on April 7, 2015 Reply
  • 5 stars

    This is excellent! I tweaked it a bit — used potato starch (vs. flour) to sear, used about 5 onions per brisket, added some ketchup on top along with the tomato paste and cooked it at 250 for about 5 hours (sealed very tightly with foil). I also do not stop mid way to cut the brisket but find that it’s best cut the following day cold and then reheated in the delicious gravy (also at 250 for about an hour). I’m a Catholic married to a Jew and this brisket passed the Seder test with flying colors!! Thank you!

    - paula on April 7, 2015 Reply
  • I am trying this recipe for the first time and printed it months ago. I followed the directions and it is in the oven for first 1.5 hour. Just re-checked recipe on line and it doesn’t look like I browned the onions (or beef) as much as photos. Am I still ok?

    Not eating it until tomorrow so I cannot rate until then.

    - Jen on April 5, 2015 Reply
    • Hi Jen, You’re fine 🙂

      - Jenn on April 5, 2015 Reply
  • For the onion braised brisket are there any other alternative cooking method in regards to a roasting pan?

    - Euclid on April 4, 2015 Reply
    • Hi Euclid, You can use a large sauté pan to sear the meat.

      - Jenn on April 6, 2015 Reply
  • Making this right now for Passover tomorrow – can’t wait to try it! Do you serve the onions and carrots on the side, or are they really just for flavoring the meat?

    - Sheri on April 3, 2015 Reply
    • Hi Sheri, The onions melt into the sauce and the carrots are served alongside. Hope everyone enjoys it!

      - Jenn on April 3, 2015 Reply
      • 5 stars

        Jenn, this is our new family favorite! The brisket came out perfect, the carrots were even better and everyone asked for the recipe. 🙂 I finally invested in a fat separator for the sauce and so glad I did! Thank you!! 🙂

        - Sheri on April 6, 2015 Reply
  • Should the fat side be up or down? Thanks!

    - Laura on April 1, 2015 Reply
    • Hi Laura, It should be up.

      - Jenn on April 1, 2015 Reply
  • How do I double this recipe? I have about 11 lbs of meat. Thanks!

    - Judy on March 28, 2015 Reply
    • Hi Judy, Just multiply all of the ingredients x2 — and I would cook in two separate baking dishes for best results.

      - Jenn on March 29, 2015 Reply
      • Hi Jenn,
        I am in the same situation as Judy and have 11 lbs of meat. You wrote to cook in two separate baking dishes, does this mean cutting the meat in half first before starting any of the preparation/cooking?
        Thank you!

        - Cassie on April 1, 2015 Reply
        • Hi Cassie, I would cut it in half — that way you can just double all the ingredients, each piece will fit into a separate 13 x 9-inch pan and the cook time will be about the same. The smaller pieces are also just easier to handle. Good luck, and please come back and let me know how it turns out!

          - Jenn on April 1, 2015 Reply
  • 5 stars

    Hi, Jenn.

    Thank you for that quick response, I will try that, hopefully this weekend, as I bought quite a few on sale and just need to pick up some more onions. Again thank you and I already have several recipes (from your site) that I am trying. I love to cook (and eat) and my family loves my “experiments” as they call them.

    - Pauline on March 24, 2015 Reply
  • Ref. to Onion braised beef brisket. I love brisket, but since it is a tough meat I have usually just cooked in a slowcooker, was wondering if I can do the same with this recipe? It looks soooo good and I can just smell it here, so would love to try in my slow-cooker, if not will just have to suffer thru the heat of the oven and try this one.

    - Pauline on March 21, 2015 Reply
    • Hi Pauline, You’d still need to go through all the initial steps on the stovetop, but then you can place it in the slow cooker.

      - Jenn on March 24, 2015 Reply
  • Hi Jenn,
    My daughter has asked that I make a brisket for Passover and I found your recipe. Reading the comments, this brisket sounds like it’s a hit however what would you suggest I use instead of flour? Matzo meal or Potato Starch? Thx!

    - Nadine on March 21, 2015 Reply
    • Hi Nadine, Potato starch will work. Hope you enjoy it 🙂

      - Jenn on March 21, 2015 Reply
  • 5 stars

    Just made this wonderful recipe, was fun and easy to put together. Owing to my ethnic origins, I sprinkled a tiny bit of ground cinnamon and even smaller amount of ground clove on top of the tomato paste, and scattered a few bay leaves among the carrots and onions right before putting the pot into the oven. Wonderful!

    - Linda Stone on March 1, 2015 Reply
    • That sounds delicious, Linda. I may have to try that 🙂

      - Jenn on March 1, 2015 Reply
      • Cinnamon and clove are traditional seasonings to beef cholent made for Eastern European Sabbath meals. Especially with clove, a little goes a long way–you just want to deepen the flavor, not actually taste either spice.

        - Linda Stone on March 1, 2015 Reply
  • I made this today to serve for dinner tomorrow. After about 5 hours in the oven the meat is still tough and there’s a ton of liquid in the pan. I just took it out of the oven to cool. Is there any way I can rescue it by tomorrow’s dinner?

    - Dorit on February 12, 2015 Reply
    • Hi Dorit, I’m just now seeing your comment and looks like I’m too late to help you save dinner. Did the brisket ever turn tender? Sometimes you just get a bad cut of meat…

      - Jenn on February 14, 2015 Reply
  • 5 stars

    Hi Jenn: This brisket has been a big hit and have made it 3 times now. Today will be the 4th time, I marinate the brisket first for a day or 2 in the fridge with a nice spicy rub. I order a complete brisket and cut it in half , that way the 2 pieces fit in my big turkey roaster. I will add a few parsnips with the carrots this time. thanks

    - Claire Anne on January 25, 2015 Reply
    • So glad you enjoyed, Claire! Love your idea to use a spice rub.

      - Jenn on January 25, 2015 Reply
  • 5 stars

    I made this for Christmas dinner and it was absolutely delicious! I followed the advice to cook it the day before and heated it up at dinnertime. It was amazing! Everyone loved it.

    - Christina on December 27, 2014 Reply
  • 5 stars

    I was going to make something different for Christmas dinner, but, got your email about the Onion-Braised Beef Brisket. I wound up making that with yukon gold mashed potatoes and caramelized brussel sprouts with crispy bacon and prosciutto. I made a few tweaks to your recipe. I added more carrots which I seasoned first, I also used Campbell’s Beef Consomme to deglaze onions, and used after I sliced the beef to put into the oven to finish. The sauce was definitely like onion soup and more gravy-like. It also made extra gravy so the next day was even more tender and tasty.

    - lisa on December 27, 2014 Reply
  • 5 stars

    I made the Onion Braised Brisket for Christmas dinner. It was to die for! I can hardly cook but this was so easy and turned out so well. I’m so grateful to you!

    - DD Katz on December 25, 2014 Reply
  • 5 stars

    What a great brisket recipe. Made it today for my second annual Hanukkah Dinner on Christmas Day! My brisket was 3.5lbs so I reduced the amount of onions. Big mistake. Now I have no gravy. Is there any way to use the small amount of onions to make more gravy

    - Janis Woodley on December 25, 2014 Reply
  • 5 stars

    Jen, I too am a classically trained Chef and this recipe is so close to the one my mother made everytime she made brisket. Her recipe dates back to the 1930’s. The only difference is the addition of carrots and the tomato paste. I’ve been making it for 40 years or more to rave reviews. My recipe (that come close to my mother’s taste) is the match the weight of the brisket with taht of the onions. I add a couple of bay leafs too.

    - Chuck Love on December 24, 2014 Reply
  • This recipe looks delicious! I’d like to try to make it in the slow cooker. How many hours should it be on for? Should I put it on high or low? And would I still need to slice it somewhere along the cooking process? Thanks!

    - Dorit on December 23, 2014 Reply
    • Hi Dorit, You could try it in a slow cooker (I’m guessing 8-9 hours on low) but you’d still need to sear the meat first on the stovetop so I think it’s probably easier (and faster) to just keep it in the same pan and oven roast it as per the recipe. But, if you go with the slow cooker, I’d slice it about halfway through cooking. Please come back and let me know how it turns out.

      - Jenn on December 24, 2014 Reply
  • This recipe looks incredibly delicious and looking forward to preparing for Christmas Eve. Will it release enough liquids so I can make gravy to serve? Thanks Cheryl Thomson

    - Cheryl Thomson on December 23, 2014 Reply
    • Hi Cheryl, There will be plenty of gravy but it’s not the type of gravy you’d put in a gravy boat and pour; it’s on the thicker side as the onions sort of melt into it. You wouldn’t need to make any additional sauce for it. Hope you enjoy and please come back and lmk how it turns out 🙂

      - Jenn on December 23, 2014 Reply
  • Just discovered the recipe….I think it’ll be delicious….comfort food for the chilly, rainy days right now. Will prob. add some extra garlic as I love it so. I’m pleased I’ve discovered you Jennifer. I like the clarity of your explanations…and the fact that your available to answer questions!! Other recipes look yummy also!
    Happy Holidays

    - Salima on December 20, 2014 Reply
  • Can you use your crockpot and what would
    the cooking instructions be? Thanks

    - diane on December 19, 2014 Reply
    • Hi Diane, I’m sure you could probably cook but I can’t give you specific instructions because I’ve never tried it. Also, you’d still need to sear the meat first on the stovetop so I think it’s easier to just keep it in the same pan and oven roast it.

      - Jenn on December 21, 2014 Reply
  • 5 stars

    I am looking forward to making this brisket! I am a little unclear as to searing the brisket and cooking the onions. Is this done on the stovetop, and the brisket is later transferred to the oven? If so, should I use two burners on the stovetop to evenly heat the roasting pan?

    - Angela Boyce on December 16, 2014 Reply
    • Hi Angela, Yes, that’s how it’s done. It depends on the size of your roasting pan, but it’s probably a good idea to use two burners.

      - Jenn on December 16, 2014 Reply
      • I had a very large roasting pan and I used 3 burners to sear the brisket.

        - Franklin Troiso on December 16, 2014 Reply
  • What temperature should the oven be set to? I can’t find that anywhere…
    Thank you

    - Sophie on December 14, 2014 Reply
    • Hi Sophie, Scroll down to the actual recipe and you will find the oven temp. It starts at 350 and then gets reduced to 325.

      - Jenn on December 14, 2014 Reply
  • 5 stars

    Made the brisket yesterday. Delicious.

    - Chris on December 10, 2014 Reply
  • 5 stars

    This brisket turned out amazing. As it was suggested, I cooked this a day ahead and served it the following day. The meat was incredibly tender and flavourful. We will definitely make this dish again

    - Areti on December 3, 2014 Reply
  • 5 stars

    I followed your recipe exactly and I want to say it was the best brisket I have ever cooked and eaten.
    I am so happy I ran across your wonderful website.
    Thank you for a great recipe.

    - Frank on November 29, 2014 Reply
  • Can you cook this in the slow cooker?


    - Kathryn on November 3, 2014 Reply
    • Hi Kathryn, Yes, but you’ll still need to sear the meat first on the stovetop.

      - Jenn on November 3, 2014 Reply
  • Hi. Do I have to use the flour? Would corn starch work instead? Thanks.

    - Stephanie on October 26, 2014 Reply
    • Hi Stephanie, Yes, corn starch would be fine.

      - Jenn on October 27, 2014 Reply
  • Hi Jenn,
    I am making this Rosh Hashanah next week. If I make it one day in advance, do I cook it the entire way? Or stop cooking at the slicing point? What is the best way to reheat?
    Sorry for so many questions?

    - candi on September 18, 2014 Reply
    • Hi Candi! I would definitely cook it the entire way; it will taste even better the next day. And you can reheat it, covered, in a 300 degree oven. I would allow 35-40 minutes for it to get hot. Hope you enjoy it!

      - Jenn on September 18, 2014 Reply
  • I’m making a 5 lb brisket for a small dinner party and will have plenty of leftovers. What is the best way to freeze the leftovers?

    - Aaron Hacker on September 17, 2014 Reply
    • Hi Aaron, I use zip lock freezer bags; just be sure to remove as much air as possible from the bags before sealing so that frost doesn’t have room to form.

      - Jenn on September 18, 2014 Reply
  • Hi Jen. Looks like yet another great recipe! Thank you! Gonna make this for sure.

    - Heather Lampman on April 12, 2014 Reply
  • Hi Jen,
    I wanted to thank you for your input last year. I followed your advice and sliced the brisket 1/2 way through the cooking and you and Nach Waxman are right! Slicing it 1/2 way through the braising process makes for an incredibly moist brisket with all of the liquids seeping into the meat and making it “to die for”. My friends husband didn’t mind one bit that he I robbed him of getting to do his manly thing by carving the brisket. In fact, it made it a lot easier when it came to serving to appear at their door with a fully carved and delicious brisket, waiting to be devoured by hungry masses. Suffice it to say, while he didn’t get to do the ‘manly thing’, his ego survived the blow, but his waistline didn’t since he did do the “piglet” thing and had 3 servings!

    The only thing I changed was adding a full head of garlic to the recipe (I’m 1/2 Jewish and 1/2 Italian so the more garlic the better in my book). Since the garlic cooks along with everything else, it becomes wonderfully mellow and if you’re lucky enough to be able to fish out a few cloves of garlic when you’re serving and then smashing them on top of the brisket, the mellowness of the flavor, coupled with sweetness of the onions and deep flavor of the meat, serves to increase the depth of flavor.

    One last question….I’ve seen some recipes where they refrigerate the meat 1/2 way through, then slice it cold the next day and continue the cooking process. I’m wondering if you or anyone else has tried that method and what they thought of it.


    - Judy on March 29, 2014 Reply
    • Hi Judy, So glad you enjoyed the brisket. The idea behind slicing it cold is the same as slicing it half way through; it’s just easier to cut.

      - Jenn on March 30, 2014 Reply
  • Made it exactly as written. Burnt to carbon.

    - Terry on January 23, 2014 Reply
    • Hi Terry, I’m so sorry you had trouble with the brisket. You might need to need to calibrate your oven – sounds like the temperature might be off.

      - Jenn on January 23, 2014 Reply
  • Sounds delicious. I suggest using a cheap London Broil cut to save money.

    - Pete on January 7, 2014 Reply
  • This was my favorite recipe for brisket ever. I also cooked an entire bag of carrots, not just 1 as the recipe indicates. Loved it….

    - PATRICIA on November 14, 2013 Reply
  • Boy am I glad I found you Jenn! Thank you for all the wonderful recipes. I finally have a variety of foods I can cook and follow step by step. Thank you for all the pictures, they are so helpful! Keep up the good work as it is an inspiration to me because I love cooking and need all the help I could get.

    - Ana Melendez on October 8, 2013 Reply
  • can i use big chunk beef for this recipe? similar cut like your beef stew with carrot and potato?

    - mala on April 20, 2013 Reply
    • Hi Mala, I don’t see why not. If you try it, please let me know how it comes out.

      - Jenn on April 20, 2013 Reply
      • hi jenn… i’ve tried it with big chunk beef and the taste is fenomenal.super easy and delicious.but i can tell that its much more better looking dish with brisket.. thanks for sharing

        - mala on April 29, 2013 Reply
  • Hi Jennifer,
    I am making this now for Passover Seder. Just wondering, there is no braising liquid when you put it in the oven? Does the liquid come from the fat and the onions? I want to make sure I don’t burn it, I”m used to a braiding liquid.

    - Lori on March 26, 2013 Reply
    • Don’t worry, Lori. The onions release a ton of liquid and the brisket will not burn or dry out. I know it’s a different cooking method but it works!

      - Jenn on March 26, 2013 Reply
  • This has been my favorite brisket recipe for years! I’m wondering if anyone has ever made it but has not sliced it midway through cooking. I’m bringing this to a friends house and her husband likes to do the manly thing and slice the roast so I’m wondering what you all think.

    Appreciate the help folks!

    - Judy on March 26, 2013 Reply
    • Hi Judy, In my opinion it’s better to slice a brisket midway through cooking, as in this recipe, or after it’s cooked and chilled (before reheating). If you try to slice a brisket hot, it can tear to shreds.

      - Jenn on March 26, 2013 Reply
  • Absolutely love this recipe!! You can never have too many onions or carrots in this recipe. I didn’t have a use for the leftover tomato paste so I used the whole can and it was not a problem. Great site for great recipes!!

    - Michelle on March 11, 2013 Reply
  • love this recipe. meat always turns out so tender. And is always better the next day.

    - Shebrina on March 11, 2013 Reply
  • Definitely making this one for my Passover Seder this year

    - Sharyn on March 10, 2013 Reply
  • Love this recipe, It is so easy and delicious. Sometimes oldies and goodies really are the happiness of the kitchen.

    - Kathy on March 9, 2013 Reply
  • It was delicious and a real keeper. All loved it and wanted the recipe.

    - Clifford Anglin on March 9, 2013 Reply
  • Looking forward to serving this on Passover. It was a hit the last time that I served to friends.

    - Carol on March 9, 2013 Reply
  • This recipie was fantastic! I also poured some Guinness beer in the dish to give it a little extra moisture and flavor! Amazing 🙂

    - Nicole Conger on March 9, 2013 Reply
  • Hi Jenn – I have had brisket failure in the past, but love your step-by-step instructions and can’t wait to try this one. If I am making a 3-lb brisket, is there a rule of thumb for how I should adjust cooking time for each of the oven-cooking steps?

    - Sarah on January 30, 2013 Reply
    • Hi Sarah, Definitely cook it for 1-1/2 hours before slicing it, then place it back in the oven and check it again after 1-1/2 hours. It may be done at that point, but if not just keep checking every 15 minutes or so. Hope that helps and it comes out good!

      - Jenn on January 31, 2013 Reply
      • Thanks, Jenn! The brisket was a huge hit!

        - Sarah on February 24, 2013 Reply
  • Made this for a large family gathering over the holidays. It was a big hit. very tender and flavorful. I bought a trimmed brisket, but had quite a bit of liquid in the pan after cooking it. Almost to the top of the brisket. Was this due to my brisket not being trimmed enough? The only water I added was a couple of tablespoons while sauteing the onions to help loosen the browned bits on bottom of pan.

    - Danita on January 3, 2013 Reply
    • Hi Danita, Was your pan on the smaller side? This would cause the braising liquid to rise higher. Either that or you had very juicy onions 🙂 Either way, it doesn’t affect the brisket one bit; in fact, the more braising liquid the better.

      - Jenn on January 3, 2013 Reply
  • Jennifer,

    I just read that it’s better the 2nd day, but I plan to make it tomorrow for NYE dinner and serve the same night. Is it still delicious and worth serving or should I find another main dish to serve?


    - Erin on December 30, 2012 Reply
    • Hi Erin, No worries, it’s still delicious!

      - Jenn on December 30, 2012 Reply
  • Hi Jennifer,

    What kind of pan are you using for this recipe? I have a big roasting pan, but it seems too big for what you describe in this recipe.

    Recipe looks great, hoping to make it for New Year’s!


    - Erin on December 26, 2012 Reply
    • Hi Erin, I use a flame-proof roasting pan but a Dutch oven would work just as well. If you don’t have either of those, you can sear the brisket and start the onions in a large skillet, then transfer it all to a baking dish.

      - Jenn on December 27, 2012 Reply
  • I have a small brisket, (about half the original recipe), curious, how long should I cook it to ensure it will be just as tender as the original recipe?

    - Katzzz on December 18, 2012 Reply
  • Jennifer,

    You do inspire me. I made this and it was very good. Thank you for sharing.

    - Sheree on December 18, 2012 Reply
    • So nice to hear, Sheree! Glad you enjoyed!

      - Jenn on December 18, 2012 Reply
  • Doubled this recipe (11lb piece of brisket) for large family gathering of 16. Cooked the day before exactly as recipe stated and it was delicious. Even the kids loved it. Wasn’t even a scrap left for the poor old dog.

    - Catherine on December 17, 2012 Reply
    • Hi Catherine, I need to do this for an upcoming event. How long did you cook the 11 lb brisket?

      - Danita on December 18, 2012 Reply
      • Hi Danita
        So sorry I didn’t reply but I just never looked at the reviews again. At this point I can’t even remember how long it took just remember it being so good. Hope it worked out for you. I live in the U.K. but my sister is in the U.S. so we love sharing our attempts at recipes on this blog. So far everything great. She just did the chocolate muffins and said they were terrific.

        - Catherine on March 7, 2013 Reply
  • This looks like it’s about to fall apart! It’s hard to hate a good brisket…

    - Loretta | A Finn In The Kitchen on December 10, 2012 Reply
  • oops! well, we shall see how this goes.. it is still quite moist with an hour to go. thanks!

    - Emily on December 9, 2012 Reply
  • hi there, am making right now….smells and looks incredible. question: do you cover it again with the foil after slicing it?

    - Emily on December 9, 2012 Reply
    • Hi Emily, Yes, it should be covered the whole time.

      - Jenn on December 9, 2012 Reply
  • I have been craving BIG MEAT (as Chef Anne Burrell puts it) for a while now… but it’s 70 degrees in December so methinks I need to wait till the temp drops. I swear, I do a double take every time I see my Christmas tree in my living room with the windows open. Nutso. This will DEFINITELY go on my list to make- I love that there are no packaged ingredients, and it looks easy to make! THANKS!

    - The Food Hound on December 9, 2012 Reply
  • We have friends coming over for dinner next week – i think I’ve found our main course! Thanks for the straightforward instructions and lovely step-by-step photos.

    - Cynthia on December 6, 2012 Reply
  • I could almost smell this oe while reading your email. And it smells great!

    - MickMil on December 6, 2012 Reply
  • Wonderful Site!!!!!!

    - Fran on December 6, 2012 Reply
  • Hey Jenn, what’s the best way to reheat this if served the day after it’s made?

    - Jennifer on December 6, 2012 Reply
    • Hi Jennifer, Cover it tightly with foil and reheat in a 350 degree oven for about 25-35 min., or until heated through.

      - Jenn on December 6, 2012 Reply
      • Thank you!!

        - Jennifer on December 12, 2012 Reply
    • If you make this and plan to refrigerate it and serve in two days. How to you suggest refrigerating it. Do you keep it in the roasting pan and wait for it to cool down and cover then cover it with plastic wrap? and reheat in the same pan covered in foil?

      - Mary on September 20, 2017 Reply
      • Hi Mary, Yes, that’s the easiest way – or you can transfer it to an oven-proof serving dish after it cools.

        - Jenn on September 20, 2017 Reply
  • Finally, a step by step with pictures to follow. I have never made a good brisket as of yet, but now it is within my reach. Thanks

    - Tamyla Abraham on December 6, 2012 Reply

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