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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.

Plate of onion-braised beef brisket.

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.

“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!”

Laurie

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

Brisket ingredients including carrots, tomato paste, and garlic.

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.

seasoning the brisket with salt and pepper

Dust both sides with flour.

dusting the brisket 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.

searing the brisket on the stovetop

Transfer the meat to a platter, then add the onions to the pan.

adding the onions to the roasting pan

Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.

Pan of browned onions.

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.

brushing the brisket the tomato paste

Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.

Pan with a partially cooked brisket.

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.

slicing the 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.

arranging the brisket back in the pan

Cook for a few more hours, until the meat is tender.

fully cooked brisket right out of the oven

You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.

Fork on a plate with onion-braised beef brisket.

“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.”

Rachel

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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.

Servings: Serves 8 to 10
Prep Time: 30 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time: 4 Hours

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

  1. Set an oven rack in the middle position and preheat the oven to 350°F.
  2. 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.
  3. 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.)
  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 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.
  5. 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.
  6. 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.)
  7. Note: Nutritional information was calculated for a 5-pound brisket.
  8. 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

Powered by Edamam

  • 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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Comments

  • Delicious! It was an easy-to-make superb dish for winter. This recipe has become our weekly family meal.

  • 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?

    • 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?

  • 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.

  • My husband has a bad reaction to tomato paste. What would you suggest as a substitute topping during the cooking process?

    • Hi Louise, it’s fine to just omit the tomato paste. Hope you enjoy!

  • 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.

  • 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!

  • 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.

    Joel

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

    • 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, 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.

  • 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!

    • 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.

      • 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.

  • 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

    • 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.

  • 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.

  • 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!

  • 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.

    • 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!

  • 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
    • 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,
    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….
    Thanks,
    Jim B

    • Good Shabbos to you! You cover the pan after slicing it – sorry if it wasn’t clear – hope you enjoy! 🙂

  • Can I make this in a slow cooker instead?

    • 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!

  • 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?

    • 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)! 🙂

      • 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!

  • 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?

    • 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.

  • 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
    • 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
    • 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!

    • 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?

      • 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!

  • 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!

    • 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!

  • 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!

    • 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!

  • 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!!!

    • 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!

  • 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!

  • Absolutely perfect – even with a smaller brisket, just used the shorter time suggested. FANTASTIC!!

    • — Terri in Wisconsin
    • 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?
    Thanks

    • 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! 🙂

      • Thank you so much for your detailed response ! It came out great!!

        • — Melanie Kalaitzdis
        • 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
    • 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!

  • 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
    • 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?

    Thanks,
    pmm

    • 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.

    • Hi! What happens if I skip the slicing? Will it still
      Be ok! Thanks

      • — Natalie on June 16, 2022
      • Reply
      • Sure 🙂

        • — Jenn on June 17, 2022
        • Reply
  • 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,
    Danielle

    • — Danielle Bachar
    • Reply
    • 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 ?

  • 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 🙂

    Thanks.

    • 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!

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