Classic Braised Brisket with Onions
This post may contain affiliate links. Read my full disclosure policy.
This iconic brisket recipe is famous for a reason: it’s easy to make, packed with flavor, and perfect for any special occasion. No wine or stock needed—the onions do all the work, melting into a rich, flavorful gravy. Best of all, it can be made entirely in advance, making hosting a breeze!
This celebrated beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. First published in The Silver Palette New Basics Cookbook in 1989, it’s said to be the world’s most Googled brisket recipe. It’s surprisingly simple: the brisket roasts on a bed of onions that slowly caramelize into a deeply savory sauce, reminiscent of French onion soup.
Over the years, I’ve made a few tweaks to the recipe, but you can still find the original here. It’s ideal for preparing ahead of time, as the flavors deepen when served the following day. For me, it’s a Jewish holiday staple, alongside classics like matzo ball soup, challah, and latkes. (For Passover, swap the flour for matzo meal.)
“Goodness, this is a magical meal.”
What You’ll Need To Make Classic Braised Brisket With Onions
- Beef Brisket: Turns meltingly tender when slow-braised, soaking up all the rich sauce. This recipe uses a first-cut (flat-cut) brisket—it’s lean but has just enough fat to keep the meat juicy and flavorful.
- Kosher Salt, Ground Black Pepper & All-Purpose Flour: Season the meat and help create a nice crust when searing; the flour also thickens the sauce as it cooks.
- Vegetable Oil: Used to sear the brisket, giving it a golden, flavorful crust.
- Yellow Onions, Garlic & Carrots: The onions cook down into a sweet, caramelized base for the sauce; the garlic adds savory flavor, and the carrots soften as they braise, soaking up all the flavor and adding a subtle sweetness.
- Tomato Paste: Adds a rich, concentrated tomato flavor that deepens the sauce.
- Fresh Chopped Parsley (Optional): Sprinkled on at the end for a bit of fresh, herby color.
- Jump to the printable recipe for precise measurements
Braised Brisket Video Tutorial
Step-by-Step Instructions
Step 1: Season and flour the brisket. Generously season the brisket with salt and pepper, then dust both sides lightly with flour.
Step 2: Sear the meat. Heat the oil in a heavy roasting pan or Dutch oven until shimmering, then sear the brisket on both sides until browned and crusty in spots. Transfer it to a platter.
Pro Tip: Take your time when searing—proper browning means deeper flavor in the final dish, so don’t rush it.
Step 3: Cook the onions. Add the onions to the pan and cook, stirring and scraping up all those browned bits (which add tons of flavor to the braising liquid), until they’re soft and golden brown, about 15 minutes.
Step 4: Add everything back. Nestle the brisket on top of the onions, spread the tomato paste over the meat, and scatter the carrots and garlic around the edges. Cover tightly with aluminum foil or a lid and bake for 1½ hours.
Step 5: Slice the brisket. Take the brisket out and transfer it to a cutting board. Slice it thinly—about ⅛ to ¼ inch thick—against the grain (it’s easier to slice now than later, and the second braise allows the slices to soak up lots of juice, keeping the meat moist and flavorful).
Step 6: Finish cooking. Return the slices to the pan, overlapping slightly, and baste with the pan juices. Pop it back in the oven and bake for a few more hours until tender. Cooking brisket can be an exercise in patience, but it’s worth it—it takes time to break down the meat’s connective tissue and get that melt-in-your-mouth texture.
Step 7: Serve or store. You can serve the brisket right away, but it’s even better if you chill it overnight and reheat the next day. It also freezes beautifully.
Tips for Making The Best Brisket
- Use the right cut. Brisket comes in two cuts: flat-cut (also called first-cut) and point cut (this recipe uses flat-cut). The flat-cut is lean but has a fat cap that adds flavor and moisture—keep some of that fat on for the best results.
- Season generously. Brisket is a big cut, so don’t be shy with the salt and pepper—they help create a flavorful crust and bring out the meat’s depth.
- Pick the right pan. You want a pan that holds the brisket and veggies snugly—too much empty space can cause the liquid to evaporate too fast and burn.
- Keep it covered. Covering the pan well traps steam and keeps the meat nice and tender.
- Slice against the grain. Look for the lines running through the meat—cut across those lines, not with them, for the most tender bites.
- Check liquid levels as it cooks. Make sure there’s always enough braising liquid in the pan so the brisket stays moist; add a splash of broth or water if it’s getting low.
- Make it Ahead. Brisket tastes even better the next day as the flavors deepen. If you can, make it a day ahead and reheat gently before serving.
Brisket is typically prepared one of two ways: braised in the oven, like this version, or smoked BBQ-style. If you’re looking for the BBQ version, head over to my smoked brisket recipe—it’s cooked low and slow in a smoker until tender and juicy with a crusty bark.
More Crowd-Pleasing Recipes You’ll Love
Classic Braised Brisket with Onions
Ingredients
- 5 to 6 lb first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
- 1½ tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
- 3 tablespoons vegetable oil
- 8 medium yellow onions, peeled and sliced ½-in (13-mm) thick
- 3 tablespoons tomato paste
- 3 cloves garlic, roughly chopped
- 6 carrots, peeled and sliced into large chunks on a diagonal
- Handful fresh chopped parsley, for garnish (optional)
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F (175°C).
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pan and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pan. Cover the pan very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
- Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ¼-in (3 to 6-mm)-thick slices. Return the slices to the pan, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket, leaning slightly backward. Cover the pan tightly and return to the oven.
- Lower the heat to 325°F (165°C) and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)
Notes
- Nutritional information was calculated for a 5-lb (2.25-kg) brisket.
- Make-Ahead/Freezing Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F (150°C) oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen. Can this be made in an Instant Pot? What would the changes be? Thanks!
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!
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.
Glad you’ve had success with the recipes, Jen! 💗
Hi Jenn- is there any way to make this gluten free? Hoping to prepare for Chanukah but MIL has gluten allergy
Sure, Inna, you can replace the all-purpose flour with gluten-free flour. Hope you enjoy!
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!
Hi Jen,
Can I use a Roaster oven? Will it be the same temperature?
Thanks,
Erika
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!
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.
❤️
This Christmas will be my third time making this recipe. My family and friends absolutely love it!
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!
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!
Thanks! If I don’t slice midway, what should my cooking time be? Thanks Jenn!
Cooking time should remain the same as the recipe indicates. (You’ll know it’s done when it’s fork-tender.)
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, did you use beef or chicken broth?
Hi there. Can you use Vidalia onions instead of yellow? Or perhaps a mixture of both?
Hi Kelsi, I’d recommend a mix of the two. I’d love to hear how it turns out!
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!
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.
Just fantastic. I used an oval Dutch oven and covered tightly with foil and the cover of the pot.
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.
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!
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!
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.
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.