Classic Braised Brisket with Onions
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This iconic brisket recipe is famous for a reason: it’s easy to make, packed with flavor, and perfect for any special occasion. No wine or stock needed—the onions do all the work, melting into a rich, flavorful gravy. Best of all, it can be made entirely in advance, making hosting a breeze!
This celebrated beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. First published in The Silver Palette New Basics Cookbook in 1989, it is apparently the world’s most Googled brisket recipe. The recipe is surprisingly easy. The brisket is cooked on a bed of onions, which caramelize as they braise, creating a deeply flavorful sauce reminiscent of French onion soup.
I have made some modifications to the recipe over the years, though the original can still be found here. This dish is ideal for preparing ahead of time, as the flavors deepen when served the following day. For me, it’s a Jewish holiday staple, alongside classics like matzo ball soup, challah, latkes, and more. For those observing Passover, the flour in this recipe can easily be substituted with matzo meal to keep it compliant with Passover dietary guidelines.
“This brisket is AMAZING! It turns out perfect each time. Cutting it, then rearranging the slices back in the pan works great! Such beautiful flavor, delicious gravy, and juicy tender meat. Highly recommended!”
What You’ll Need To Make Classic Braised Brisket With Onions
- Beef Brisket: This cut becomes fork tender after slow cooking, absorbing all the rich flavors of the cooking liquids. Brisket comes in two cuts: flat cut (first cut) and point cut. The flat cut is lean with a fat cap that adds flavor and moisture—be sure to keep some fat on for the best results. This recipe calls for a first-cut/flat-cut brisket.
- Kosher Salt And Ground Black Pepper: Enhance the natural flavor of the meat while helping to create a flavorful crust during searing.
- All-Purpose Flour: Lightly coats the brisket to promote browning and helps thicken the sauce as it cooks.
- Vegetable Oil: Used for searing the brisket, creating a deep, golden crust that locks in flavor.
- Yellow Onions: Caramelize as they cook, adding natural sweetness and depth to the sauce.
- Tomato Paste: Provides a concentrated, rich tomato flavor that enhances the sauce’s complexity.
- Garlic: Adds a savory, aromatic depth that infuses the brisket and sauce as it braises.
- Carrots: Soften and absorb the flavorful cooking juices, adding a touch of sweetness to the dish.
- Fresh Chopped Parsley (Optional): A bright, fresh garnish that adds color and a hint of herbal flavor.
- Jump to the printable recipe for precise measurements
Braised Brisket Video Tutorial
Step-by-Step Instructions
Season the brisket with lots of salt and pepper, then lightly 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 to a platter.
Add the onions to the pan and 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 into the pan on top of the onions. Spread the tomato paste over the meat, and scatter the carrots and garlic around the edges.
Cover the pan tightly with foil or a lid and bake for 1½ hours.
Remove the brisket from the oven and transfer it to a cutting board. Using an electric knife or sharp carving knife, slice it thinly, about ⅛ to ¼ inch thick, against the grain—it’s much easier to do this now than at the end.
Return the slices to the pan, slightly overlapping, and baste with the pan juices. Continue baking for a few more hours until the meat is tender.
You can serve the brisket immediately, but it tastes even better if refrigerated overnight and reheated the next day. It also freezes well.
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Classic Braised Brisket with Onions
This legendary onion-braised brisket is melt-in-your-mouth tender, deeply flavorful, and make-ahead friendly—perfect for effortless entertaining!
Ingredients
- 1 5 to 6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
- 1½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
- 3 tablespoons vegetable oil
- 8 medium yellow onions, peeled and sliced ½-inch thick
- 3 tablespoons tomato paste
- 3 cloves garlic, roughly chopped
- 6 carrots, peeled and sliced into large chunks on a diagonal
- Handful fresh chopped parsley, for garnish (optional)
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F.
- Season the brisket on both sides with the 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, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pan and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan. 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.)
- 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 pan. Cover the pan very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
- Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ¼-inch-thick slices. Return the slices to the pan, 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. Cover the pan tightly and return to the oven.
- Lower the heat to 325°F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)
- Note: Nutritional information was calculated for a 5-pound brisket.
- Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 726
- Fat: 55 g
- Saturated fat: 21 g
- Carbohydrates: 14 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 42 g
- Sodium: 844 mg
- Cholesterol: 213 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Do I reheat this the next day covered or uncovered ?
I’m making for Easter tomorrow
Covered – Enjoy!
I love to have potatoes with my brisket. Would adding small potatoes for the last 2 hours affect the cooking or gravy?
Hi Steve, it’s fine to add potatoes. They won’t impact the cook time but will soak up a little gravy, so you may want to add a little broth or water along with them. Enjoy!
This was my first attempt at making brisket. I purchased a “first cut” slab of meat from my butcher. We are a household of 2 adults–and I lack experience in cooking roasts–so I was very much intimidated by this unwieldy piece of meat!
Fortunately, Jenn’s advice proved invaluable. No deviations from the recipe! We were rewarded with tender, juicy slices of yumminess–we enjoyed it on a mound of creamy polenta. I shared this brisket with neighbours on both sides, and we ALL thank you!
I’m in my 70’s and I get very excited about trying “new stuff”! Thank you Jenn, for being a great coach.