Onion-Braised Beef Brisket

Tested & Perfected Recipes

This beef brisket is cooked on top of a massive heap of onions, which slowly caramelize and make a flavorful French onion soup-like gravy.

This delicious beef brisket recipe comes from Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. It was originally published in The Silver Palette New Basics Cookbook in 1989. Apparently, it is the world’s most Googled brisket recipe.

The recipe is 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.

I’ve made a few tweaks to the recipe over the years but you can find the original version here. Go ahead and make it ahead of time; it tastes even better the next day.

What You’ll Need To Make Onion-Braised Beef Brisket

Brisket is easy to make, but it’s a tough cut of meat that needs to cook for a long time. Note that butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap.

This recipe calls for a first cut/flat cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough. You can trim any excess fat off of the brisket and skim the fat off the gravy once it’s cooked.

How To Make Onion-Braised Brisket

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.

beef brisket

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.

beef brisket

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.

beef brisket

You may also like

Onion-Braised Beef Brisket

This beef brisket is cooked on top of a massive heap of onions, which slowly caramelize and make a flavorful French onion soup-like gravy.

Servings: Serves 8-10
Total Time: 4 Hours


  • 1 5-6 pound first-cut (or 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.
  7. Freezer-Friendly Instructions: The brisket can be frozen for up to 3 months. To reheat, defrost it in the refrigerator for 24 hours then cover it tightly with foil and reheat in a 300°F oven until hot, at least 30 minutes.

See more recipes:

Reviews & Comments

  • What can I say .How about OMG! This was my first ever brisket (other than buying a sandwich
    at a deli) that I cooked myself. It was fantastic .I followed Jenn’s instructions with very minor changes. The brisket I bought had about 1/4 inch solid fat cap on one side . After browning both sides instructions said to cook fat side up and cover it with tomato paste .I did that but Jenn’s photo showed lean meat on side she put tomato paste .Anyway I put it in pot fat side up.After 1 and 1/2 hours ,I took it out to slice as per instructions .At that point I cut off the fatty part as i sliced it and layered brisket ,this time lean side up and put more tomato paste on the part facing up. I basted brisket every 30 minutes for second half of cooking.I used a heavy enameled cast iron pot and put a piece of aluminum foil between lid and pot to make sure it sealed well. Also made side dish of au jus as some said theirs was dry. Wasn’t needed .Brisket was the best ever .Took two plates of dinner to neighbors .Was too chilly to have them over to eat on the deck ( no guests in house right now ). Have leftovers for tonight.Can’t really describe how good this was .Our border is closed .Good thing Jenn’s recipes are open!
    Have a question. Should i have cut off the fat cap in the beginning? It was 1/4 inch thick and covered all of one side.
    Ron Vaage
    Vancouver BC

    • — ron vaage Vancouver BC on September 28, 2020
    • Reply
    • Glad you enjoyed this so much!! No, a bit of a fat cap is good and helps to baste the meat and make it flavorful.

      • — Jenn on September 28, 2020
      • Reply
  • Great recipe and very easy. I made a 3 lb brisket and divided all the other ingredients in half. The meat is juicy and tender and only required less than an additional hour after cutting.

    • — Susan on September 26, 2020
    • Reply
  • Best brisket recipe!!! I’ve been testing so many trying to get my brisket tender…this was by far the easiest and most delicious.

    • — Elizabeth Bukhshteyn on September 24, 2020
    • Reply
  • Hi – how much meat do I need for 4 people?
    Should I just half your recipe / ingredients?

    • — Deanne on September 17, 2020
    • Reply
    • Sure, that would work. You could also make the full recipe and freeze half of it for an easy meal in the future (it freezes beautifully). Hope you enjoy!

      • — Jenn on September 18, 2020
      • Reply
  • I was cruising for a brisket recipe for Rosh Hashanah, and this one looked familiar. I saw it was derived from New Basics. Sure enough, it was on my shelf. I looked it up (since your list of ingredients is so far down the scroll that I couldn’t find it at first), and noticed that I had crossed out Noah’s 375 and made it 350, probably 30 years ago! Then I looked at your modifications, and saw that you had done the same. Anyway, from what I remember, this was an excellent brisket recipe, the classic Jewish holiday brisket that I’d grown up with. I cannot wait to make it again tomorrow for the holiday. Shanah Tovah!

    • — sari friedman on September 16, 2020
    • Reply
  • This turned out Amazing! My only concern was it didn’t have gravy but looked like a dark sludge. I used a large Calphalon roasting pan and used a few teaspoons of beef broth when I check on it. Do you think it was the roasting pan size? It was a 2.7 lbs brisket. Maybe my onions? Not sure, but it was still delicious! Thank you.

    • — Linda R on September 7, 2020
    • Reply
    • Considering your brisket was only 2.7 pounds, I think the roasting pan was likely too large for it and that the onion mixture overcooked and gave you the dark sludge that you referred to. Glad the brisket tasted good though!

      • — Jenn on September 7, 2020
      • Reply
  • Found this recipe and made it today. The whole family loved it! And I was happy I didn’t need to cook it all day long in a crock pot.

    • — JGO on August 26, 2020
    • Reply
  • I wanted to make something special for my husband’s birthday, so, as always, I looked for a recipe from Jenn! The brisket was incredibly moist and flavorful, perfect with her Buttermilk Biscuits and Make-Ahead Mashed Potatoes! My husband was thrilled. For others to note, I made it the day before and reheated in the oven at 300 for about 45 minutes (I had a 6 lb brisket). The ONLY change time I would make next time is to add a few more carrots, as I had room in my roasting pan and ended up with more meat leftover than carrots. What a delicious meal for two nights and perhaps a lunch!

    • — Karen on August 21, 2020
    • Reply
    • P.S. We had company over on Monday for dinner, and the majority of my recipes were yours, Jenn! She was so impressed that I immediately ordered her your original cookbook. Can’t wait to have your new one!

      • — Karen on August 21, 2020
      • Reply
  • I’ve spent the day cooking, now want to store overnight for tomorrow’s dinner. How do I store overnight?

    • — Philip on July 7, 2020
    • Reply
    • Hi Philip, you can just refrigerate it, tightly covered, overnight. 🙂

      • — Jenn on July 8, 2020
      • Reply
  • Hi Jenn,

    I’ve been making this recipe for a couple of years with great success. I now have someone who has to limit their salt intake. Any substitute for salt or any experience making without salt? Thank you, Steve

    • — Steve Cohen on June 25, 2020
    • Reply
    • Hi Steve, glad you like this recipe! I don’t have experience making it without salt. It will definitely be more bland but if you can use a little salt, you can add it to taste when you eat it. I don’t have a suggestion for any alternatives to salt here, but this post has good general information for people that need to reduce or cut salt out of their diet. Hope it helps at least a bit!

      • — Jenn on June 25, 2020
      • Reply
  • Hi Jenn,

    This looks amazing. What brand of roaster did you use? Thank you!

    • — Shannon C on June 6, 2020
    • Reply
    • All-Clad. Hope you enjoy the brisket if you make it! 🙂

      • — Jenn on June 8, 2020
      • Reply
      • Amazing just made it and it’s awesome

        • — Tim Feinberg on June 20, 2020
        • Reply
  • Can I make this in a crock pot?
    Can I add potatoes?

    • — Nanci on May 11, 2020
    • Reply
    • Hi Nanci, You could place the brisket in the slow cooker after going through the initial steps. And I think you could add potatoes to this. Enjoy!

      • — Jenn on May 11, 2020
      • Reply
  • When you take it out to slice it should you let the meat rest before cutting into it?

    • — Melissa on May 1, 2020
    • Reply
    • Usually, I let it sit for a few minutes after removing it from the oven the first time because it’s too hot to handle immediately. That said, you can let it sit for a bit longer before slicing if you’d like. Regardless, because you cook brisket for so long, it should come out tender.

      • — Jenn on May 1, 2020
      • Reply
    • If I have a whole brisket with both flat cut and point cut, can I make this recipe using the point cut portion as well?

      • — Karen on May 28, 2020
      • Reply
      • Hi Karen, I haven’t cooked a point cut, but, yes, I think it’s fine. Hope you enjoy!

        • — Jenn on May 31, 2020
        • Reply
  • Turned out delicious and tender! had never cooked brisket and this was a great recipe…thank you!

    • — JooJoo on April 26, 2020
    • Reply
  • Do you have a good brisket chili recipe that I can use the leftover brisket in? Thanks Perry

    • — Perry on April 12, 2020
    • Reply
    • Hi Perry, I don’t have a chili recipe that would be appropriate for these leftovers, but you could use the leftovers for any number of other dishes like quesadillas or French dip sandwiches. 🙂

      • — Jenn on April 13, 2020
      • Reply
  • I was only able to get a point cut brisket. Is there any way to modify this recipe for a 3.7 lb point cut? We made it last year with the flat cut and it was incredible!

    • — Aviva on April 10, 2020
    • Reply
    • Hi Aviva, I’ve never cooked a point cut brisket but I think it would be doable with no modifications. Just keep in mind that it will be fattier. Because it’s a little smaller, it may take a bit less time in the oven. (You’ll know it’s done when it’s fork-tender.) Hope you enjoy!

      • — Jenn on April 14, 2020
      • Reply
  • This was my first time making brisket and will definitely be my go-to from now on. I have a family recipe that is similar but with little to no measurements/instructions so wanted something to follow more closely. I only had a 2lb brisket but it still cooked for the same amount of time because the meat only gets more tender with time and basically falls off of your fork. The onion “sauce” is caramelized to perfection and gives it a sweet but savory flavor. So happy I found this!

    • — Jackie W. on April 9, 2020
    • Reply
  • Emergency, I have a 7lb brisket. Sliced at 1.45 hours. It’s now been in for about 3.5 hours. It’s tough. It’s completely submerged in juices. Do you have a rescue plan?

    • — Denny on April 8, 2020
    • Reply
    • Hi Denny, It should eventually get tender; I’d keep cooking it.

      • — Jenn on April 8, 2020
      • Reply
  • This looks great, but what do you think would be the cook time for only 2 lbs of brisket?

    • — Lauren on April 7, 2020
    • Reply
    • Hi Lauren, If the brisket is only 2 pounds, I’d cut the remaining ingredients by half to two thirds. After the first 90 minutes in the oven and slicing the brisket, it’ll need less time back in the oven, but hard to say how much. I’d start checking it at about 1 hour and 15 minutes. (You’ll know it’s done when it’s fork-tender.) Hope you enjoy!

      • — Jenn on April 8, 2020
      • Reply
  • Hello! Following this recipe for Passover. Do you trim off the fat layer after the first 1.5 hour cooking (when you slice the meat?). I’m assuming it would be easier to remove before slicing, but checking so it doesn’t end up too dry or tough. Thanks!

    • — Cat on April 7, 2020
    • Reply
    • Hi Cat, I’d wait until the end. It’s pretty easy to scrape excess fat off the slices if you need to (the fat really helps to baste and flavor the brisket while it’s cooking). Hope you enjoy!

      • — Jenn on April 8, 2020
      • Reply
  • All I have is red onions. Can I use those? (Not sure if you’ll see this before I make it for Passover.) Going to cook it today.

    • — Sandy on April 7, 2020
    • Reply
    • Hi Sandy, I may be replying too late to be helpful, but red onions should work. 🙂

      • — Jenn on April 8, 2020
      • Reply
  • Eager to make this tomorrow for Passover. The only question is the flour. Is there any way to make it without the flour or to substitute in something else? Thanks so much in advance. Happy Passover

    • — G. on April 7, 2020
    • Reply
    • Sure, G, you can use matzo meal in place of the flour. Hope you enjoy and happy Passover! 🙂

      • — Jenn on April 7, 2020
      • Reply
  • Hi Jenn, I ended up buying a double brisket. Should I just cut it in half and follow the rest of the instructions? Thank you!

    • — Olga on March 25, 2020
    • Reply
    • Sure, Olga, that will work. Enjoy!

      • — Jenn on March 25, 2020
      • Reply
  • Jenn, No need to post my question. I used the round Dutch oven for this today and seared the meat twice in it. It was crowded in the pot and next time I may get a smaller cut but it worked just fine. It is delicious–thank you again for the wonderful recipes!

    • — Janet on February 23, 2020
    • Reply
    • Sorry I’m just seeing your question now, Janet – glad it worked out! 🙂

      • — Jenn on February 23, 2020
      • Reply
  • This is a great recipe. Easy to make and with great flavor and texture. I have been cooking brisket for over 40 years and this is my new go to brisket recipe. Thank you Jenn

    • — Fred on February 16, 2020
    • Reply
  • While visiting friends I decided to make this recipe for beef brisket and it was a huge hit. My wife doesn’t like to eat beef and she just asked me to make another one of this recipe.
    It is a phenomenal recipe with incredible taste. I followed the recipe exactly as written and the
    results were terrific. The trick of slicing the beef brisket before it is finished renders beautiful
    slices and it presents well on a platter surrounded by the carrots and onions. This is a “forever”
    recipe. Thanks for another winning meal, Jenn!

    • — J. Brown on January 23, 2020
    • Reply
  • Delicious! The meat was super tender and flavorful.

    • — Olga on January 4, 2020
    • Reply
  • Hi Jenn, this recipe looks delicious. I was just wondering what the purpose was for slicing the meat half way through. I don’t cook meat very often so was just curious before attempting your recipe. Thanks Jenn.

    • — Lisa on December 29, 2019
    • Reply
    • Hi Lisa, the brisket is just much easier to cut at the halfway point than it is when it’s fully cooked. Hop you enjoy!

      • — Jenn on December 30, 2019
      • Reply
      • Can I make this without onions and carrots Tyia

        • — Dana on April 2, 2020
        • Reply
        • Hi Dana, You can omit the carrots, but you’ll need the onions.

          • — Jenn on April 3, 2020
          • Reply
  • I’ve purchased a whole brisket (flat with point attached) and will separate them to prepare this recipe with just the flat. The whole is 17 pounds, so I estimate the flat will be around 10 pounds, which likely will be ample for 16 folks at the table.

    Do you know what affect such a large piece of meat will have on its cooking time? I have read on the on hand that larger roasts by weight typically take longer to cook, but on the other hand I understand it’s also a function of the shape/volume of the roast. I tentatively plan to use a remote probe thermometer, and remove the brisket from the oven when it has reached 200 degrees.

    • — FXVonthron on December 25, 2019
    • Reply
    • FXVonthron, It’s really hard to say for all the reasons you mentioned but I would figure 30-40 minutes per pound when cooking between 325-350°F. Hope that helps!

      • — Jenn on December 27, 2019
      • Reply
  • Hi Jen,
    I’m hoping my Christmas dinner is as successful as Thanksgiving. Once again I will be using most of your recipes…always a hit!
    I’ve searched your reviews but wanted to make sure of a few things when making my 10 lb brisket. I would like to make this on either Monday or Tuesday for Christmas dinner.
    Does it matter if it stays refrigerated for 2 days instead of 1?
    I’m adding the carrots when reheating to prevent them from getting mushy but assuming they will be firm but not too though?
    I can wait and slice the brisket cold before reheating or should I still slice midway?
    I will double all ingredients and adjust cook time. How long do you think it’ll take? And reheat at 300 or 325 and do you think it’ll take much longer than 30 minutes? And lastly, I’m planning on making this in my stainless steel pan that I made my turkey in, would that work?

    • — Pam on December 18, 2019
    • Reply
    • Hi Pam, I’m flattered that you’re using my recipes for your X-mas dinner! Yes, you can definitely make this 2 days ahead instead of 1. I’m not sure I’d wait until reheating the brisket to add the carrots. Instead, you could put them in about halfway through the initial cooking time. You can definitely slice the brisket cold if you’d prefer. Either 300 or 325 degrees will work for reheating and I would count on at least 30 minutes, likely more. And, yes, a stainless steel roasting pan will work. Hope that helps!

      • — Jenn on December 20, 2019
      • Reply
  • This was excellent. I could not believe how much delicious sauce resulted from this method.
    I served with a lemon chive risotto and a sheet pan of roasted brussells sprouts, multi-color bell peppers, drizzled with balsamic vinegar. Great meal.

    • — Karen Calanchini on December 16, 2019
    • Reply
    • I forgot to mention, we like our carrots with a tad of crunch, so I added them just as the meat was getting beginning to pull easily and they came out perfect.

      • — Karen Calanchini on December 16, 2019
      • Reply
  • Hi Jen. Can this be made in an Instant Pot? What would the changes be? Thanks!

    • — Jen U. on December 8, 2019
    • Reply
    • Hi Jen, I don’t have enough experience with it to tell you confidently whether or not/how to convert this recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful in converting traditional recipes to ones that would work in a pressure cooker. Sorry I can’t be more helpful!

      • — Jenn on December 9, 2019
      • Reply
      • Thanks Jen.
        I made it the way you described and it was such a resounding success! So soft, gravy so perfect. I was so happy because I always wanted to make brisket but it never came out right. Thanks so much for an easy, perfect recipe. PS. I have made quite a few of your recipes and they have all come out just magnificent. I am always surprised how many internet recipes are not that good, even though they can have 500+ 5-star reviews. Thanks for being a place I can trust to give me an actual great recipe.

        • — Jen U. on December 9, 2019
        • Reply
        • Glad you’ve had success with the recipes, Jen! 💗

          • — Jenn on December 10, 2019
          • Reply
  • Hi Jenn- is there any way to make this gluten free? Hoping to prepare for Chanukah but MIL has gluten allergy

    • — Inna Brotine on December 2, 2019
    • Reply
    • Sure, Inna, you can replace the all-purpose flour with gluten-free flour. Hope you enjoy!

      • — Jenn on December 2, 2019
      • Reply
    • Hi Jenn, I made my brisket in a roaster oven. I cooked it at the exact temps recommended, and it turned out perfectly. However, my roaster has 2 small vent holes in the lid. I taped foil over them, and it worked great. This one is a keeper!

      • — Lynn Kastner on December 20, 2019
      • Reply
  • Hi Jen,

    Can I use a Roaster oven? Will it be the same temperature?



    • — eelsb on November 26, 2019
    • Reply
    • Hi Erika, I’ve never used a roaster oven, but from what I just read online, I suspect you can keep it at the same temperature. Hope you enjoy!

      • — Jenn on November 26, 2019
      • Reply
      • Thank you so much :). I am excited to make them and know It will be great. you have the best recipes. Can’t even imagine what your actual cooking would be like. It must be the bessssst.

        • — Eelsb on November 26, 2019
        • Reply
        • ❤️

          • — Jenn on November 27, 2019
          • Reply
      • This Christmas will be my third time making this recipe. My family and friends absolutely love it!

        • — Susan Henry on November 30, 2019
        • Reply
  • Hi Jenn — happy almost thanksgiving! two questions for you…
    1- Brisket for thanksgiving! I am planning to make this tomorrow and then refrigerate for two nights (not one) — which I assume is okay. Correct?
    2- I’d rather not slice midway (which I assume is okay!) since slicing the brisket when cold is pretty easy. If I don’t slice midway, what should my cooking time be?

    Thanks so much!

    • — Eve on November 25, 2019
    • Reply
    • Hi Eve, I love the idea of brisket for Thanksgiving! It’s perfectly fine to make it two days ahead, and it’s also fine to slice cold. Hope you enjoy it!

      • — Jenn on November 25, 2019
      • Reply
      • Thanks! If I don’t slice midway, what should my cooking time be? Thanks Jenn!

        • — Eve on November 25, 2019
        • Reply
        • Cooking time should remain the same as the recipe indicates. (You’ll know it’s done when it’s fork-tender.)

          • — Jenn on November 26, 2019
          • Reply
  • The taste was very good; personally, I put little by little about 500 ml broth during the second time in the oven to avoid the meat will be dry.

    • — Ellen on October 1, 2019
    • Reply
    • Ellen, did you use beef or chicken broth?

      • — Chris on November 30, 2019
      • Reply
      • Hi there. Can you use Vidalia onions instead of yellow? Or perhaps a mixture of both?

        • — Kelsi Wall Rose on July 4, 2020
        • Reply
        • Hi Kelsi, I’d recommend a mix of the two. I’d love to hear how it turns out!

          • — Jenn on July 5, 2020
          • Reply
  • I made the recipe and it came out great. I do have a question. The recipe calls for the brisket to be sliced after 1-1/2 hours of cooking. When I sliced the brisket, juices came pouring out of the meat. Wouldn’t it be better to let the brisket rest for 10 or 15 minutes before slicing? Wouldn’t that make the meat even juicier?

    Thanks. Great Recipe!

    • — Ken on October 1, 2019
    • Reply
    • Hi Ken, glad you enjoyed the brisket! Usually, I do let it sit for a few minutes after taking it out of the oven for the first time because it’s too hot to handle immediately. That said, feel free to let it sit for a bit longer before slicing if you’d like. Regardless though, because you cook brisket for so long, it should come out tender.

      • — Jenn on October 3, 2019
      • Reply
  • Just fantastic. I used an oval Dutch oven and covered tightly with foil and the cover of the pot.

    • — Shelly on September 6, 2019
    • Reply
  • Stumbled on this recipe while browsing for new brisket making ideas. Fantastic recipe. Made it twice. First time I followed the directions exactly. The second I didn’t slice the brisket midway through cooking and the meat definitely came out juicier. I also added 1 tablespoon herb’s de provence, 3 bay leaves, and 2 tablespoons of worstechire sauce to the sauteed onions and sprinkled smoked paprika on top of the tomato paste topping. 4 1/2 stars for the original recipe and 5 stars with modifications. Will be making this on Labor Day for my father’s 69th birthday. Thanks so much and looking forward to trying your other recipes.

    • — MJG on August 26, 2019
    • Reply
    • I am cooking with your adaptations right now. I put a rub on mine in overnight (sm. paprika, salt pepper gran. garlic) and used Goya tomato sauce on top because I didn’t have any tomato paste. Great idea with the herbs de province, worcestshire and bay. I’m not going to cut it after the first hour and a half, and will leave it whole in the fridge overnight, and slice it when cold and then reheat. Thanks!

      • — John on January 18, 2020
      • Reply
  • Best brisket ever though I am waiting to try Jenn’s Moroccan version. I only knew brisket by the “BBQ” version. This is so amazing, I am going to throw away my old recipe. Have made it 4 times and always perfect. Follow recipe exactly (though I added a few more carrots since they are so yummy) and have the right pot or cover very tightly if using foil. I use a big dutch oven. Leftovers freeze great and I almost think taste better. Another great one, Jenn!

    • — Chriss on August 23, 2019
    • Reply
  • Hi, Jenn-

    First, let me qualify be saying that I am not Jewish, so making and eating brisket is not a regular thing with us – in fact, this was 1 of the first briskets of this type that I ever made. So Happy Shabbot to all of you all! Second, this recipe is too good to be true. It was super easy and the results were fabulous. I made it yesterday, so it had a chance to marry overnight in a big, juicy gravy. Juicy, moist and tender with fabulous slices to lay over my delicious mashers.

    The only problem that I encountered – when I went to reheat – and I used a 300 oven- I accidentally poked a hole in my aluminum foil and some of the liquid reduced so it wasn’t quite as juicy as I thought it would end up. Totally my fault – but left me wondering about the very best way to reheat- any advice??

    All-in-All- The fam loved it. We are having it 2 nights and my husband is already planning a brisket sammy for lunch on Monday. Night 3? Whatever is left is going into a Vegetable Soup! Thanks for another good recipe that I can count on.

    • — Lee Ann Carr on August 17, 2019
    • Reply
    • So glad you enjoyed the brisket, Lee Ann! You can always add a little liquid to the brisket when you reheat it if it seems dry; I’d start with a cup of chicken broth and add more as needed.

      • — Jenn on August 18, 2019
      • Reply
  • Delicious! It was an easy-to-make superb dish for winter. This recipe has become our weekly family meal.

    • — Eiko on July 25, 2019
    • Reply
  • The recipe seems easy to follow, but the meat comes out tough. Any idea why? Am cooking it too long? Are my cuts too thick?

    • — Mike on July 7, 2019
    • Reply
    • Hi Mike, Sorry to hear you’re having a problem with this! As long as the initial cut of meat wasn’t too lean, it should eventually get tender. My guess is that you’re not cooking it too long as it should only get more tender the longer it cooks. Sometimes you can unknowingly buy a bad cut of meat. Have you tried this recipe more than once?

      • — Jenn on July 8, 2019
      • Reply
  • I typically rely on your recipes as no-fail without feeling the need to experiment before making for company but this simply did not work out both flavorwise and how it came out overall.

    • — JML on June 25, 2019
    • Reply
  • My husband has a bad reaction to tomato paste. What would you suggest as a substitute topping during the cooking process?

    • — Louise on June 25, 2019
    • Reply
    • Hi Louise, it’s fine to just omit the tomato paste. Hope you enjoy!

      • — Jenn on June 25, 2019
      • Reply
  • This recipe is exciting! I made it last night and just the thought of it makes my mouth water. My husband and I could not believe how good it was and because of a manager’s special on a London broil it only cost a little over $1.50 for a portion of it that fed both of us( I made the recipe to feed only two so as not to have leftovers although as Jennifer said it is even more delicious the next day). Anyway, the beef was so tender! The onions were exquisite too! The ‘gravy’ was bursting with flavor as well. I am making baked ziti this Saturday so I plan to use the small amount of leftovers in it to give it a unique yet scrumptious savory, sweet, and complex, ‘secret’ flavor.

    • — Sarah on May 31, 2019
    • Reply
  • Made this recipe for Passover exactly as printed. First bite one person closed their eyes to savor the taste and said “we need this recipe.” This is also the first time ever there was no leftover brisket. Wonderful!

    • — Sera on April 25, 2019
    • Reply
  • Hi, Jenn. I haven’t tried this recipe yet, and I’m wondering: when you slice the brisket and put it back in the oven, do you re-cover the pan with aluminum foil? The recipe doesn’t specify.

    By the way, there’s a great brisket recipe in the Rochester Hadassah Cookbook (“Sweet & Sour Brisket”). My mom made a Seder this year and it was a wow.

    6 lbs. single brisket
    2 onions, sliced
    1 garlic clove, minced
    3/4 cup brown sugar
    1/2 cup vinegar
    1 cup ketchup
    1 cup water
    1 tablespoon salt
    Freshly ground pepper

    Place brisket in heavy skillet and brown on all sides. Add and brown onions and garlic. Add remaining ingredients. Cook, covered, until meat is tender, about 2 1/4 to 3 hours. Serves ten.

    My mom cooked it longer and finished it in the oven, uncovered, for 1 1/2 hours. It almost dried out, but didn’t.

    Happy Passover.


    P.S. Thanks for showing me how to properly carmelize onions for my French onion soup.

    • — Joel on April 21, 2019
    • Reply
    • Happy Passover to you too, Joel! Yes, you do re-cover the pan with foil before placing back in the oven — sorry if that wasn’t clear. Your mom’s brisket recipe looks delicious; I will definitely try it.

      • — Jenn on April 21, 2019
      • Reply
      • Jenn, I just talked to my mom, and she cooled the brisket for a day before slicing it and putting it in the oven. She says it’s better if you wait a day before slicing it. The meat absorbs the juices overnight.

        • — Joel on April 26, 2019
        • Reply
  • Anazing! My guests said it was the best passover brisket ever – i used 9 pounds, doubled the recipe and lengthened cooking time, thanks for the recipe!

    • — Ava on April 20, 2019
    • Reply
    • I’m making this for Christmas and I ordered a 10lb brisket. How much longer did you cook it for? I’m planning on making it on Monday or Tuesday and then reheating on Wednesday for Christmas dinner. Any suggestions on my 10lb brisket would be greatly appreciated.

      • — Pam on December 18, 2019
      • Reply
      • Hi Pam, I’ve never cooked a 10-pound brisket! It will take substantially longer in the oven. I’d add about 20 percent to the cooking time and then check it to see if it’s tender.

        • — Jenn on December 20, 2019
        • Reply
  • Hi Jen….I made this as a trial run with a small brisket and 4 onions and it came out great. The onions melted down to thick spread like consistency, and was delicious. So tonight I made 2 slightly larger ones for passover together in a blue enamel roaster, with 8 onions, and it is fork tender but the gravy is not thick, but watery. Why? What is the consistency of the gravy supposed to be like?
    Thanks, Linds

    • — Linda on April 19, 2019
    • Reply
    • Hi Linda, It can vary but it shouldn’t be too watery. It should thicken up nicely in the fridge but if it doesn’t you can always blend some of the onions into the sauce to make it thicker.

      • — Jenn on April 19, 2019
      • Reply
  • Delicious recipe with very good instructions. Added more carrots as my family loves them. I never thought to slice the brisket part-way through cooking – great suggestion.

    • — Josie on April 11, 2019
    • Reply
  • Let me start off by saying that I am a vegetarian. With that being said, I have made this recipe a dozen times, following it to a t, since I can’t taste it. The first time I made it, my family loved it. So I started making it for dinner parties and holidays. Everyone raves every time I make it. It’s super easy to make and based on reviews I’ve received it, it’s delicious!

    • — Lana on April 11, 2019
    • Reply
  • Can this recipe be halved? It’s just my husband and me, and I’ve never made brisket. I see the freezing instructions, so that’s an option. Any ideas for leftovers? Thanks.

    • — Maret on March 15, 2019
    • Reply
    • Hi Maret, you could halve this, but I would actually recommend making enough to freeze as it freezes beautifully! If you don’t want to serve it the same way the second time around, it would make delicious brisket sandwiches. Hope you enjoy if you try it!

      • — Jenn on March 16, 2019
      • Reply
  • Hi. I’m making this recipe this weekend but could only find a 3 pound brisket. Should the cooking time be adjusted? And if yes, do you have any suggestions? Thanks!

    • — Sandra Thibault on March 7, 2019
    • Reply
    • Hi Sandra, 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 you enjoy!

      • — Jenn on March 8, 2019
      • Reply
  • Jenn,
    Making this recipe now…..
    After slicing, do I cover or not cover the roasting pan when returning to oven? I don’t see it explicitly mentioned in the recipe
    Good Shabbos….
    Jim B

    • — Jim Bradley on February 8, 2019
    • Reply
    • Good Shabbos to you! You cover the pan after slicing it – sorry if it wasn’t clear – hope you enjoy! 🙂

      • — Jenn on February 8, 2019
      • Reply
  • Can I make this in a slow cooker instead?

    • — Dani on January 22, 2019
    • Reply
    • Hi Dani, You could place the brisket in the slow cooker after going through the initial steps. 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 January 22, 2019
      • Reply
  • Best Brisket ever. I’ve only cooked brisket as corned beef & cabbage – oven, stove-top, and slow-cooker. I was a bit concerned when the fat side burned on medium-high heat. After removing it from the pan and deglazing to scrap out the burned bits and removing burned layer of fat, I added more oil, turned down the heat to just above medium and continued the recipe with searing the lean side and also the fat side again. I cooked it in my Le Creuset Dutch oven covered with sheet of regular aluminum foil and then the lid. My brisket was just under 3 pounds so I reduced the cooking time according to a previous review. After the initial 1 1/2 hrs I basted well with pan juices, applied tomato paste, and continued cooking for about 90-100 minutes. It was the most tender and delicious brisket I’ve ever eaten. Thank you so much for this recipe!

  • This was VERY, VERY good! We absolutely loved it. Jenn, do you think this would work with a game brisket (moose)? If yes, would you increase cooking time?

    • — Deniza on January 12, 2019
    • Reply
    • Hi Deniza, I’ve never cooked moose, so I really don’t know how it would turn out – I’m sorry I can’t be more helpful (but would love to hear how it turns out if you try it)! 🙂

      • — Jenn on January 15, 2019
      • Reply
      • I just made this for tonight’s dinner, but with bison instead of beef. I think it was one of the best meals I have ever made. The bison was almost 3 lb and I read online that it usually cooks faster than beef. So I baked at 350 F for 45 minutes, then at 325 F for an additional 2.5 hours. The flavor was exquisite, the kids loved it. Thank you again for a wonderful recipe!

        • — Deniza on February 2, 2019
        • Reply
  • Can I cook the brisket at a lower temp if I have the time, without taking away from the deliciousness? I’m so used to smoking briskets at 250 degrees, but I know the process you laid out here makes so good. If so, how would you suggest?

    • — Todd on January 1, 2019
    • Reply
    • Hi Todd, It’s not necessary to cook it at a lower temperature but it certainly won’t hurt. You’ll just need to increase the cooking time; I’d add an hour on the initial cook and then just cook until tender after you slice it.

      • — Jenn on January 2, 2019
      • Reply
  • OMG! I’ve made this recipe 3 times so far and have never reviewed. To me this is the absolute perfect Brisket recipe. I’m not a fan of BBQ or smoked Brisket; this dish produces an intensely savory, beefy product that suits my tastes perfectly. It’s just me (I spoil myself!), so if I don’t have a dinner party, I have 2-3 “Brisket meals”, then shred the rest of the beef for French Dips, Tacos, Enchiladas, etc. Heaven on a plate! Thank you Jenn!

    • — Heather Lampman on December 20, 2018
    • Reply
  • I usually go to the effort of smoking my brisket, a pain here north of the 49th when the snow flies. Had an old brisket I needed to make before spring so I tried this recipe after being disappointed with the usual red wine braising. THIS WAS WAY BETTER, and simple to boot. I’ll definitely make it again.

    • — Scott Cochrane on December 16, 2018
    • Reply
  • HI Jenn — I tried this recipe for the first time last night with a slightly larger brisket — 7 lbs. I adjusted the cook times and ingredients. I cooked it longer than noted on the recipe, but it was still tough. There was enough liquid.

    It’s now the morning, and I put it back in the oven to see if I can soften it more. So far, I’ve cooked it for 45 minutes at 300 — but it was still tough. Just now I turned it down to 250 and will try for a while longer. Any other ideas? Thanks so much!

    • — Eve on December 15, 2018
    • Reply
    • Hi Eve, As long as it wasn’t too lean, it should eventually get tender. I’d increase the heat to 325 and keep cooking. How much longer did you cook it yesterday?

      • — Jenn on December 15, 2018
      • Reply
      • Okay, this is going to be the longest cooked brisket in history! Not sure what I did wrong. It wasn’t too lean. Anyway, I will turn it up to 325 and keep trying. Thanks Jenn!

        • — eve on December 15, 2018
        • Reply
  • How long do i reheat the already cooked brisket was planning refrigerating in my la crueset overnight. i don’t want to overheat and dry it out the next day!

    • — kathrynkamin on December 11, 2018
    • Reply
    • Hi Kathryn, Cover the brisket tightly with foil (or your Le Creuset lid) and reheat in a 300°F oven until hot, at least 30 minutes. Hope you enjoy!

      • — Jenn on December 12, 2018
      • Reply
  • If I use a 10# flat brisket do I need to double everything? What about cooking times? I’ve made this with a 4# brisket, but nothing this large. Please advise. TY Also, I enjoy your recipes…all good!

    • — Jillian on December 7, 2018
    • Reply
    • Hi Jillian, It’s likely to take a bit longer but I’d still start checking for tenderness at the recommended time. Just remember to double all the other ingredients too!

      • — Jenn on December 8, 2018
      • Reply
  • Hello, I am making brisket for a big party- maybe 28 people. How many pounds of brisket would you recommend and how would you suggest that I alter the cooking time? Just keep it going until it’s fork tender? And should I use multiple sheet pans? Thank you!!!

    • — Jamie on December 7, 2018
    • Reply
    • Hi Jamie – that’s a lot of brisket! I think you’ll need about 18 lbs, so I’d get three 6-lb briskets. I’d use three baking dishes if you have them. And you’ll definitely need to increase the cooking time…I’m guessing about 2 hours for the first part, then 3 hours for the second part but, yes, just keep going until tender. Hope that helps!

      • — Jenn on December 10, 2018
      • Reply
  • Yes! Absolutely delicious. Was concerned about slicing the meat before the dish had finished cooking, but no problem. Not dry at all. I made it the day before and the flavors really melded. Yum!

    • — wendie morin on December 4, 2018
    • Reply
  • Absolutely perfect – even with a smaller brisket, just used the shorter time suggested. FANTASTIC!!

    • — Terri in Wisconsin on November 16, 2018
    • Reply
  • If I’m cooking a 3.5lb brisket how should the cook times be adjusted?
    Also- what should the internal temp be after the first and second times in the oven?

    • — Melanie on October 28, 2018
    • Reply
    • Hi Melanie, for a smaller cut, 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.) You really don’t need to worry about the internal temp for this as you are essentially cooking the heck out of it! 🙂

      • — Jenn on October 30, 2018
      • Reply
      • Thank you so much for your detailed response ! It came out great!!

        • — Melanie Kalaitzdis on January 22, 2019
        • Reply
  • This is a glorious recipe. Freezes well, easy to make but I have one huge change, 6 carrots? We have yet to get enough carrots. This time we’re putting a whole 2 pound bag in, this I hope is enough. The carrots practically disolve so more is necessary.
    Let me note, this is for teo people, that is why I know how well it freezes. my version of fast food.

    • — Harriet Turner on October 19, 2018
    • Reply
  • Outstanding! Second recipe I made from this site. And I’ve made many more since! It was delicious and my entire family raved about it. I love how your instructions are easy to follow and your recipes are foolproof!

    • — Michael R on October 4, 2018
    • Reply
  • This is a very nice dish! The brisket I purchased from Trader Joes was salted so I omitted the salt called for in the recipe. I substituted the carrots (allergy in the family) for butternut squash and sweet potato and a Tblsp of brown sugar to sweeten the onion gravy 1hr 30 min prior.
    This was my first attempt at Brisket and it turned out wonderful. Thank you Jenn!

    • — Georgie Rourke on October 4, 2018
    • Reply
  • I loved the recipe and was easy instructions to follow!

  • After browning the brisket and onions, I am hoping to cook in a slow cooker. Will this work? How might the directions change if I do you a slow cooker.

    • Hi Brenda, you could place it in the slow cooker after going through the initial steps. 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,

    Can I throw some baby potatoes in with the carrots?


    • Sure, just keep in mind they will absorb some of the gravy. You may need to add a little beef broth or water.

  • Hi – I have made this before and turned out great each time. This time I am am making a brisket about 6.6 pounds. Should I increase any of the cooking times?

    • Hi Traci, Yes you will likely need to increase the cooking time on the back end — it may need up to an additional hour.

  • I am planning on making this for Rosh Hashana and concerned about the carrots getting mushy if cooked that long and especially if frozen and reheated. Do they stay firm, or do you have any suggestions for how to modify so carrots not mushy?
    Thanks so much

    • Hi Bonnie, They do get a bit soft when cooked, frozen and reheated. If you’d prefer to maintain a firmer texture, you can just add the carrots when reheating the brisket.

  • Hey Jen,
    I want to try this recipe for Rosh Hashana. It’s my first time cooking brisket. There are few things I don’t understand and be happy for your help. First , when do I use the vegetable oil? 2. On what temperature it needs to be cooked for the first 1.5 hours before cutting? 3. On what temperature it needs to be cooked after cutting?
    Thank you so much,

    • Hi Danielle, If you click on the recipe tab at the top (or scroll down beneath all the step-by-step photos), you’ll find the instructions with all the info you’re looking for. Sorry for the confusion!

  • Made the brisket with onions last night for 12 guests and wanted to add my praise for this delicious recipe. Slicing the meat while partially cooked was genius. It would have fallen apart if fully cooked.

  • I made this brisket for dinner tonight and my husband proclaimed it the best brisket he’s ever had, and I totally agree.

    I am so grateful for your recipes, Jenn. Your site is my go-to for weeknight dinners, delicious desserts, and is the backbone for every party menu.

  • Awesome Brisket recipe! My family loves a good brisket and this recipe didn’t disappoint! I will admit I used only a portion of the onions called for because my husband must have been dropped on his head as a child and doesn’t like them… but, the flavor was not lacking in any way . The meat was tender and savory. Looking forward to trying many more of your recipes!

    • 🙂 glad you enjoyed!

  • Love the beef brisket recipe. Another way to cooking brisket that is even easier than this one. Marinade about 1/4 cup Worcestershire sauce in a ziploc bag over night with 3 lbs of brisket. Next morning cut up a large onion and spread in the bottom of a crock pot. Place brisket with fat on top and season with salt and pepper. Cook on high for 7 hours. No peeking or lifting the lid. Everytime beautiful tender brisket.

    • — Michelle DeFriez
    • Reply
    • did you brown the brisket before ?

      • — Marie on October 7, 2019
      • Reply
  • Looks delicious, Jenn.

    Do you think I could use round cut of beef instead of brisket. It’s almost impossible to get brisket cut here 🙁 different butcher history I guess 🙂


    • Hi Martin, if you have access to boneless beef chuck, that would be preferable, but if not, I think a round cut would work. I’d love to hear how it turns out!

  • Delicious! Made this for Passover dinner and followed your recipe to a tee. It was so moist and tender. Everyone loved it! Will only use your recipe for brisket going forward. Thanks Jen for helping me make a stress-free dinner!

    PS: I am so impressed with your recipes that I just pre-ordered your cookbook!.

  • A Passover hit! I used matza cake flour to dust the meat. I also added extra carrots since my family loves them. Delicious!

  • How do you recommend reheating the next day?

    • Hi Eric, To reheat the brisket, Cover it tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 30 minutes. Enjoy!

  • I’ve been making brisket for 20 years and this by far is the best tasting and easiest recipe! It’s all about the onions and the length of cooking tine. I’ve never prepared brisket in advance and frozen it, I did this time. I froze it in the Dutch oven I prepared it in, thawed it out in fridge 2 days prior to serving. I then removed from fridge for a couple of hours and reheated for about an hour and a half at 250. The only thing I would change if I were to freeze again would be to add carrots after it’s thawed. Wonderful!

  • Would I be able to cook the first part tonight, cut it and cook the balance of the recipe tomorrow?

    • Sure, Roberta, that will work. Hope you enjoy!

  • I would like to make this recipe for Passover but need to substitute the flour with something. Would you recommend matzah flour, rice four, almond four or quinoa flour if any?

    • Hi Galia, any of those would work in place of the all-purpose flour. Hope you enjoy and happy holiday!

  • Hi Jenn!

    I’m planning on making this for Easter dinner but I don’t have a roasting pan that I can use on my stovetop. Would it be ok to use a Le Creset Dutch oven for searing and then baking in the oven? I’m also planing on getting 2 briskets as I’m hosting 14 people. Would it be ok to sear each piece seperately but then add them both (probably one on top of the other) to the onions in the Dutch oven for the baking part? Or should I use 2 separate pots so each piece is in its own pot? What would you recommend? Thanks in advance for your help! Love all your recipes 🙂

    • Hi Mounira, It’s fine to use your Dutch oven for searing and baking. However, I would bake them in separate pans so you don’t have to stack them. Hope it turns out well!

  • Hi there!
    What kind of pan are you using in the picture to cook this?

    • — Anastasia Pereskokova
    • Reply
    • Also how do you best reheat this since you stated it taste better on second day?

      • — Anastasia Pereskokova
      • Reply
      • Hi Anastasia, To reheat the brisket, Cover it tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 30 minutes. Hope everyone enjoys it!

    • Hi Anastasia, I believe a used my All-Clad large roasting pan.

  • Question: if I choose to make this brisket a day ahead, how exactly would you recommend I reheat it?
    P.S. I absolutely love all your recipes! They always turn out just like you say they will and are super delicious!! Thank you for your blog and your careful instructions and detailed recipes!

    • So glad you like the recipes, Danielle! To reheat the brisket, Cover it tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 30 minutes. Hope everyone enjoys it!

  • Hi Jenn. I made this brisket a few weeks ago and it was delicious. I am making it again today but will need to freeze it for Passover on Friday. What are your suggestions for freezing it? Do I freeze the meat and gravy separately? Also, how would you recommend reheating it? Thanks!!

    • Hi Karen, glad you like the brisket! You can freeze the meat and the gravy together. To reheat, Cover it tightly with foil and reheat in a 300-degree oven til hot. I’d start checking it about 30 minutes. Hope everyone enjoys it!

  • I made one modification. I deglazed the pan with kosher red wine when the onions were done. It is the best braised brisket I have ever made.

  • I’m making this for just 4 people. Is there another cut of beef that would work with these ingredients? We would be eating brisket for days if I made 5 pounds.

    • Hi Janice, I’d look for a 4-lb brisket and use the same recipe. If you have any leftover, it freezes beautifully.

    • I made a 3 lb brisket and irlt was awesome.

  • I’ve made this brisket 3 times and it’s a winner. This time, however, it has just a bit much tomato taste. It’s done and I plan to freeze it tomorrow after the fat is taken off. What do you think about adding a bit of brown sugar or white sugar to the sauce,now that it is done? If so, how much? Also, if I want to thicken the sauce before serving, what can I use that is Passover acceptable? Thanks for all you fabulous recipes.

    • Hi Beverly, I think a tablespoon of brown sugar would be nice. To thicken the sauce, you can blend some of the onions and carrots and then add them back in. Hope that helps!

  • Is there anything else to top this brisket with besides tomato paste? I can’t tolerate anything with even a hint of tomato. Can this be cooked with some beef broth to make a pan sauce?

    • Hi Debra, It’s fine to just omit the tomato paste – and feel free to add some beef broth.

  • This is by far the best Brisket recipe I have ever made or had! Thank you!! I didn’t change a thing because it was perfect the first time I made it!

  • When you put it back in the oven for the second bake do you cover?

    • Yes, it should be covered. Hope you enjoy!

  • Can I substitute Corn Beef for the Brisket?

    • I don’t recommend it, Cindy – but hold tight, I’m posting a new Corned Beef recipe today! 🙂

  • 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!

  • 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!

  • 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.

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

  • 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.

  • 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.

  • 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.

    • 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.

  • 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!

  • 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!

    • 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!

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

  • 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!!

  • 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!

    • 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)! 🙂

  • can i use a dutch oven instead?

    • Sure, Jackie – if you can make it fit. Enjoy! 🙂

  • 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!!

    • 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!

  • would this recipe still work if the brisket is in one of those foil roasting pans?

    • 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!

      • 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!

        • 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!

          • 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
          • So glad you enjoyed it — I think it’s fine to use non-grass fed beef!

            • — Jenn
  • 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?

    • Yep – enjoy! 🙂

  • 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.

  • 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?

    • I’d give it a little longer, Christen – cook it til it’s tender. Lmk how it turns out.

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

  • I have a guest who follows a gluten-free diet. Can I use cornstarch instead of flour?

    • Either cornstarch or gluten-free flour would work here.

  • 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.

  • Jenn,
    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!

    • 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!

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

  • 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
    • 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?

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

  • 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

  • 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!

  • Made this brisket and loved it Added a bit of vegetable stock to create a bit more gravy.

  • 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!!!

    • 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!

  • 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!

    • 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!

  • 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.

    • 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.

      • Hmm, not sure Francine. Did you cover it?

        • 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.

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

  • 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.

  • 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!

    • I’d use two pans for that much meat (and double all the other ingredients too). Hope you enjoy!

  • Can this be cooked in a crockpot? How would I modify?

    • 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!

  • Thank you for sharing this 5*****
    Recipe. Im looking forward to use it, this weekend ?.

  • I wanted to make this and use a smaller brisket – like 2-3 lbs. How would I modify cooking time?

    • 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.)

  • 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!

  • 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!

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

    • — Michele Bendzinski
    • Reply
  • 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!!

  • 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!

  • 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!

    • 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!

  • 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?

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

  • 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.

    • Sorry for any confusion, Karen. You can get away with either one– happy Passover and hope everyone enjoys!

  • 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!

  • I may be missing it, but I can’t find the temperature to cook brisket.

    • 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!

  • 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.)

    • Thanks, Rachel — I forgot there was flour in this one. The recipe has been updated :).

  • 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.

    • Cutting it in half should work fine, Beverly. And glad you’re enjoying the recipes!

  • 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?

    • 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!

  • 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!

  • 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!

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

  • This is the third time I’m making this recipe and I love this brisket

  • 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!

  • 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!

  • 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.

  • 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?

    • 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!

  • 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!

    • 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!

    • 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!

  • 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.

    • 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!

  • 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.

    • 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.

  • 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?

    • Hi Bob, All that juice comes from the onions. Hope everyone enjoys it!

  • 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!

  • 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

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

    • 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.

  • 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?

    • Yes, Barbara, that will work. Enjoy!

  • 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

    • 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!

  • 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!

    • 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!

  • 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!

    • 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!

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

  • 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

    • Hi Lissa, you can freeze it all together. Hope you enjoy!

  • 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

    • 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.

  • 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!

  • Hi. Love your recipes! Would you suggest using gluten free flour to make this recipe gluten free or omit the flour altogether? Thank you.

    • I’d use a gluten free flour, Leslie — otherwise the sauce will be too thin.

  • 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.

  • 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.

    • 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!

      • 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.

  • 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 🙂

    • I think boneless beef chuck would also work here. Would love to hear how it turns out!

      • 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!!

        • So glad you (and your boyfriend 🙂 are happy with the way it turned out– thanks for the follow up!

  • 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
    • 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!

    • 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.

  • 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!

    • 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!

  • 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.

  • 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!

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

    • 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!

  • 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?

    • 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.

  • 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?

    • 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!

  • 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!

  • What size roasting pan should I use?

    • 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!

      • 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″?

        • 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!

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

  • 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!

  • Hi this looks great – was wondering if it could be prepared in a crockpot?

    • 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!

  • 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?

    • Yes that’s fine, Sandy. Enjoy!

  • I have a second cut brisket. Can I use the same recipe?

    • Yes, Susan — that’s fine. Enjoy!

      • Thank you so much!!

  • 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!

    • 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!

  • I think I will use this recipe for Passover this year. Can I just leave out the flour?

    • 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.

  • 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?

    • If you have potato starch, I think that may work better here. Hope you enjoy!

  • 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.

  • 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

  • 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!.

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

  • 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?

    • 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!

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

  • 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.

  • 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

    • 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).

  • 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!



  • 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.

    • Thank you, Sharon! I’m so glad everyone enjoyed the recipes.

  • could I use the same steps with a diferrent meat? Sirlion roast maybe

    • Hi Alexandra, you could try it, but you’ll definitely get the best results with a brisket.

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

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

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

    • 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!

  • 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.

  • 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!!

  • 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.

  • Help! I’m putting in the brisket this morning but cooking it for one long stretch. How long and at what temperature? Thanks!

    • 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.

  • 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!

    • Yes and yes 🙂

  • 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!

    • Hi Cathy, Yes, that will work.

      • 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!

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

  • 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.

  • 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

  • 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

    • Hi Terry, I would reheat, covered, at 300°F.

  • 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!

  • Do you think a disposable aluminum pan would work well?
    I don’t have a pan that is the right size.
    Thanks in advance.

    • Hi Dan, That will work fine 🙂

  • if halving recipe is the cooking time same

  • 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.

    • Yes, it will be even better 🙂

      • 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

  • 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!!

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

  • 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.

  • I have a friend who is allergic to tomatoes. Any suggestions to substitute for the tomato paste?

    • Hi Lisa, I think it’d be fine to just leave it out. Enjoy!

    • What about Worcestershire sauce? That would add some depth and flavor.

  • 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)

  • 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.

    • 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.

  • 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!

    • I’m so happy he enjoyed it, Blair 🙂

  • 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.

  • 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

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

  • 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.

  • Hi. The recipe calls for three cloves of garlic. Do you place the cloves in whole ? Thanks. Sounds delicious.

    • Hi Tracy, Yes, whole — they eventually just melt into the sauce.

      • 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!

  • 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!

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

  • 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!

  • 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.

    • Hi Jen, You’re fine 🙂

  • For the onion braised brisket are there any other alternative cooking method in regards to a roasting pan?

    • Hi Euclid, You can use a large sauté pan to sear the meat.

  • 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?

    • Hi Sheri, The onions melt into the sauce and the carrots are served alongside. Hope everyone enjoys it!

      • 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!! 🙂

  • Should the fat side be up or down? Thanks!

    • Hi Laura, It should be up.

  • How do I double this recipe? I have about 11 lbs of meat. Thanks!

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

      • 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!

        • 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!

  • 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.

  • 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.

    • 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.

  • 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!

    • Hi Nadine, Potato starch will work. Hope you enjoy it 🙂

  • 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!

    • That sounds delicious, Linda. I may have to try that 🙂

      • 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.

  • 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?

    • 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…

  • 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

    • So glad you enjoyed, Claire! Love your idea to use a spice rub.

  • 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.

  • 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.

  • 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!

  • 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

  • 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.

  • 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!

    • 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.

  • 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

    • 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 🙂

  • 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

  • Can you use your crockpot and what would
    the cooking instructions be? Thanks

    • 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.

  • 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?

    • 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.

      • I had a very large roasting pan and I used 3 burners to sear the brisket.

  • What temperature should the oven be set to? I can’t find that anywhere…
    Thank you

    • 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.

  • Made the brisket yesterday. Delicious.

  • 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

  • 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.

  • Can you cook this in the slow cooker?


    • Hi Kathryn, Yes, but you’ll still need to sear the meat first on the stovetop.

  • Hi. Do I have to use the flour? Would corn starch work instead? Thanks.

    • Hi Stephanie, Yes, corn starch would be fine.

  • 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?

    • 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!

  • 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?

    • 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.

  • Hi Jen. Looks like yet another great recipe! Thank you! Gonna make this for sure.

  • 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.


    • 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.

  • Made it exactly as written. Burnt to carbon.

    • 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.

  • Sounds delicious. I suggest using a cheap London Broil cut to save money.

  • 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….

  • 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.

  • can i use big chunk beef for this recipe? similar cut like your beef stew with carrot and potato?

    • Hi Mala, I don’t see why not. If you try it, please let me know how it comes out.

      • 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

  • 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.

    • 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!

  • 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!

    • 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.

  • 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!!

  • love this recipe. meat always turns out so tender. And is always better the next day.

  • Definitely making this one for my Passover Seder this year

  • Love this recipe, It is so easy and delicious. Sometimes oldies and goodies really are the happiness of the kitchen.

  • It was delicious and a real keeper. All loved it and wanted the recipe.

  • Looking forward to serving this on Passover. It was a hit the last time that I served to friends.

  • This recipie was fantastic! I also poured some Guinness beer in the dish to give it a little extra moisture and flavor! Amazing 🙂

  • 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?

    • 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!

      • Thanks, Jenn! The brisket was a huge hit!

  • 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.

    • 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.

  • 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?


    • Hi Erin, No worries, it’s still delicious!

  • 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!


    • 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.

  • 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?

  • Jennifer,

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

    • So nice to hear, Sheree! Glad you enjoyed!

  • 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.

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

      • 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.

  • This looks like it’s about to fall apart! It’s hard to hate a good brisket…

  • oops! well, we shall see how this goes.. it is still quite moist with an hour to go. thanks!

  • hi there, am making right now….smells and looks incredible. question: do you cover it again with the foil after slicing it?

    • Hi Emily, Yes, it should be covered the whole time.

  • 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!

  • 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.

  • I could almost smell this oe while reading your email. And it smells great!

    • Do you put it in the roasting pan fat side up? Thanks

      • — Debbie on April 5, 2019
      • Reply
  • Wonderful Site!!!!!!

  • Hey Jenn, what’s the best way to reheat this if served the day after it’s made?

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

      • Thank you!!

    • 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?

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

  • 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

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.