Classic Braised Brisket with Onions
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This iconic brisket recipe is famous for a reason: it’s easy to make, packed with flavor, and perfect for any special occasion. No wine or stock needed—the onions do all the work, melting into a rich, flavorful gravy. Best of all, it can be made entirely in advance, making hosting a breeze!
This celebrated beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. First published in The Silver Palette New Basics Cookbook in 1989, it’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.
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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.
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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
Sure, G, you can use matzo meal in place of the flour. Hope you enjoy and happy Passover! 🙂
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!
Sure, Olga, that will work. Enjoy!
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!
Sorry I’m just seeing your question now, Janet – glad it worked out! 🙂
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
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!
Delicious! The meat was super tender and flavorful.
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.
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!
Can I make this without onions and carrots Tyia
Hi Dana, You can omit the carrots, but you’ll need the onions.
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, 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!
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?
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!
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.
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.