Onion-Braised Beef Brisket
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Prepare a memorable dinner with this incredibly simple, make-ahead beef brisket recipe. It’s a foolproof crowd-pleaser, complete with a French onion soup-like gravy.
This celebrated beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. First published in The Silver Palette New Basics Cookbook in 1989, it is apparently the world’s most Googled brisket recipe. The recipe is surprisingly 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 natural juices, making a rich French onion soup-like braising liquid and gravy.
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“This brisket is AMAZING! It turns out perfect each time. Cutting it, then rearranging the slices back in the pan works great! Such beautiful flavor, delicious gravy, and juicy tender meat. Highly recommended!”
I have made some modifications to the recipe over the years, though the original can still be found here. This dish is ideal for preparing ahead of time, as the flavors deepen when served the following day. For me, it’s a Jewish holiday staple, alongside classics like matzo ball soup, challah, latkes and more. For those observing Passover, the flour in this recipe can easily be substituted with matzo meal to keep it compliant with Passover dietary guidelines.
What You’ll Need To Make Onion-Braised Beef Brisket
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.
Step-by-Step Instructions
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 to 1/4-inch thick slices against the grain. It’s much easier to cut at this point than it is at the end.
Place the slices back in the pan on an angle, so that the top edge of each slice is showing. Baste the meat with the pan juices.
Cook for a few more hours, until the meat is tender.
You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.
“This is a 5-star, easily repeatable main dish that is now my go-to special occasion meal for larger groups. Do yourself a favor and make it ahead of time as suggested; enjoy that the cooking is already DONE the day of your dinner, and impress yourself with how truly flavorful and delicious this meal is.”
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Onion-Braised Beef Brisket
Prepare a memorable dinner with this incredibly simple, make-ahead beef brisket recipe. It’s a foolproof crowd-pleaser, complete with a French onion soup-like gravy.
Ingredients
- 1 5 to 6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)
- 1½ tablespoons kosher salt
- 1 teaspoon ground black pepper
- 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
- 3 tablespoons vegetable oil
- 8 medium yellow onions, peeled and sliced ½-inch thick
- 3 tablespoons tomato paste
- 3 cloves garlic, roughly chopped
- 6 carrots, peeled and sliced into large chunks on a diagonal
- Handful fresh chopped parsley, for garnish (optional)
Instructions
- Set an oven rack in the middle position and preheat the oven to 350°F.
- Season the brisket on both sides with the salt and pepper. Lightly dust the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface, 5 to 7 minutes per side.
- Transfer the brisket to a platter, then add the onions to the pan and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pan. Cook until the onions are softened and golden brown, about 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.)
- Turn off the heat and place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the garlic and carrots around the edges of the pan. Cover the pan very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
- Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately ⅛ to ¼-inch-thick slices. Return the slices to the pan, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Cover the pan tightly and return to the oven.
- Lower the heat to 325°F and cook the brisket until it is fork-tender, 1¾ to 2½ hours, or longer if necessary. The brisket is ready to serve with its juices, but it is even better the second day. (Note: If the sauce seems greasy, transfer the meat and vegetables to a platter and cover with foil to keep warm. Pour the sauce into a bowl and let sit until the fat rises to the top. Using a small ladle, spoon out the fat. Pour the skimmed gravy back over the meat.)
- Note: Nutritional information was calculated for a 5-pound brisket.
- Make-Ahead/Freezer-Friendly Instructions: The brisket can be made up to 3 days ahead of time and refrigerated. Reheat the brisket in a 300°F oven until hot, about 45 minutes. The brisket also freezes well for up to 2 months; defrost in the refrigerator 2 days ahead of time.
Pair with
Nutrition Information
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- Per serving (10 servings)
- Calories: 726
- Fat: 55 g
- Saturated fat: 21 g
- Carbohydrates: 14 g
- Sugar: 6 g
- Fiber: 3 g
- Protein: 42 g
- Sodium: 844 mg
- Cholesterol: 213 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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?
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?
So glad you enjoyed it — I think it’s fine to use non-grass fed beef!
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?
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.
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!
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!
Thanks Jenn!
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!!
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!