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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

  • Hi Jen!
    I’m trying this recipe this week but I only have a 2.5 pound roast. How would you change the cooking times??
    Many thanks!
    Jen

    • — Jennifer Patzer on March 2, 2024
    • Reply
    • Hi Jennifer, It’s hard to say. I would probably roast for 1 hour before slicing, then for the second portion of the roasting time I would check it for tenderness after about 1-1/4 hours, then every 15 minutes after that. Please let me know how it turns out!

      • — Jenn on March 5, 2024
      • Reply
      • Hi Jen
        Thanks for your reply. I ended up cooking it in a slow cooker. The taste was amazing but I was unsure if it was undercooked or overcooked. It was a bit chewy and tough. I cooked it for over 6 hours.
        Jen, could I use an easier cut of meat for this recipes still using the crockpot? The flavours are wonderful but I’m just not confident with cooking big cuts of meat and that was my first time trying brisket.

        • — Jennifer Patzer on March 6, 2024
        • Reply
        • Sorry you found it to be tough! While I would think six hours would be long enough for this to cook in a slow cooker, toughness is usually a sign that it’s undercooked. Regarding a different cut of meat, chuck roast should work well in a slow cooker.

          • — Jenn on March 8, 2024
          • Reply
  • I made this recipe a few weeks ago and it was AMAZING! I would like to make it for when my family comes to visit however my mom has an allergy to carrots. Is there anything I can sub in its place or can the carrots be omitted altogether? Thank you!

    • — Amanda on February 15, 2024
    • Reply
    • Hi Amanda, you can just omit the carrots or use parsnips instead. And glad you like it! 😊

      • — Jenn on February 16, 2024
      • Reply
  • Hi Jenn,

    I’ve made your onion-braised brisket one other time and it was amazing. However, this time around I had to purchase two 3+ lb Briskets that I wanted to put in one pan side by side. Since I didn’t have a roasting pan large enough, I purchased a 19 1/2″ x 11 1/2″ x 3 1/2″ foil pasta pan. Do you think a foil pan is okay for preparing two briskets together?
    Thank you!

    • — Mary B York on January 25, 2024
    • Reply
    • Hi Mary, Glad you like it! 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.

      • — Jenn on January 26, 2024
      • Reply
      • Perfect! Thank you for your reply.

        • — Mary B York on January 26, 2024
        • Reply
    • Update: Once again your brisket recipe was a crowd-pleaser! All of our dinner guests commented how tender and delicious it was. I love that I can do all the prep, cleanup, put it back in the oven after slicing and then simply wait while the house fills with the delicious smells. Thank you!

      • — Mary B York on January 27, 2024
      • Reply
  • This brisket recipe is easy and came out great. I was wondering though, for next time – would it make a difference if I omitted the flour? I always end up burning the flour on meats that require browning with flour for some reason, which results in having to clean out the pan before continuing and therefore perhaps losing some flavor.

    • — Sara on January 10, 2024
    • Reply
    • Hi Sara, Glad you liked it! You could get away with omitting it here but it is okay for there to be a fair amount of browning on the bottom of the pan after searing the meat.

      • — Jenn on January 12, 2024
      • Reply
  • Hi do you have a video of the brisket done in oven with onions and carrots ? If so can you please e mail it to me.

    Thankyou.
    Louise

    • — Louise on December 17, 2023
    • Reply
    • Hi Louise, I don’t have a video for the brisket, but do have multiple pictures in the step-by-step directions that should be helpful.

      • — Jenn on December 19, 2023
      • Reply
  • I loved this recipe. The first time I made it I expected more broth out of the meat and veggies. I added some broth when I reheated the dish the next day.
    The second time I added about a cup of beef broth and that made the broth I expected the first time.
    Do you add any additional liquids?
    Thank you.

    • — Nancy and Jim Manning on December 17, 2023
    • Reply
    • Glad you’ve liked it! I don’t add any additional liquid, but it’s fine to if you feel like it’s necessary and like the way the finished gravy tastes.

      • — Jenn on December 18, 2023
      • Reply
  • What are the instructions for day #2? Assume oven again but what temp and how long? My house smells wonderful!

    Linda

    • — Linda Noshay on December 15, 2023
    • Reply
    • Hi Linda, I may be weighing in too late to help, but I’d reheat the brisket in a 300°F oven until hot, about 45 minutes.

      • — Jenn on December 18, 2023
      • Reply
  • I was really in the mood for brisket and saw this. I made it exactly as written. It was just meh. Nothing special at all
    The next day I put leftovers into corn tortillas, fried up these brisket/carmelized onion/smoked Gouda Tacos!!
    Sooooo gooood!!

    • — Matrissa on December 13, 2023
    • Reply
  • Made brisket this morning, and ate most of it this evening. Used 2 2lb center cut briskets, and seared about 4 minutes on each side. Used a small dutch oven and there was plenty of braising liquid, sliced halfway through cooking…but… brisket turned out tough. Wonder whether it would be more tender if not seared. What might I be doing wrong/

    • — RICHARD on December 10, 2023
    • Reply
    • Hi Richard, Searing shouldn’t make a difference in terms of tenderness. How long did you cook the brisket? Did you cook it in the oven or on the stovetop?

      • — Jenn on December 11, 2023
      • Reply
      • Two 1.75 lb briskets

        An hour or so at 350, sliced, then an hour and a half more.

        Did I over cook?
        Would 3-4 hrs at 250 be better?

        Thanks

        • — Richard on December 12, 2023
        • Reply
        • Hi Richard, it’s hard to overcook these — how did they turn out?

          • — Jenn on December 12, 2023
          • Reply
        • The recipe states to lower the temperature to 325 for the second half of the baking. I’ve forgotten to lower the temp in the past and ended up with tougher brisket and much less liquid.

          • — Lynn on April 20, 2024
          • Reply
  • Hi Jenn, I just made the brisket. I had to use all my willpower not to eat it tonight. My house smells like heaven and I know this because pedestrians are suddenly passing MUCH slower and I can see them linger. Tomorrow, do I serve it on a platter with the vegetables? The dish released about 2 cups of liquid. What do I do with it? Is gravy on brisket common? This is my first time making the dish so sorry for the elementary questions. Thank you.

    • — Joanna on December 8, 2023
    • Reply
    • Joanna, your comment about pedestrians slowing down made me laugh! Yes, I’d serve the brisket on a platter with the vegetables around it. Use your judgment with the gravy; maybe pour half of it on the meat and see how it looks. If you think pouring all of it on will be too much, you can serve the rest on the side (and, yes, gravy with brisket is common). Hope everyone enjoys!

      • — Jenn on December 8, 2023
      • Reply
      • Oh thank you so much, Jenn. The gravy reduced a bit when I reheated the meat. Goodness, this is a magical meal.

        • — Joanna on December 12, 2023
        • Reply
  • Would cooking this brisket recipe in a slow cooker have the same wonderful sounding outcome as the oven?

    • — MB Howton on December 5, 2023
    • Reply
    • I haven’t made it in a slow cooker, but I think it will still be delicious – just transfer the contents to a slow cooker after the meat has been seared and the onions have been browned. Enjoy!

      • — Jenn on December 5, 2023
      • Reply
      • What is the target internal temperature for the brisket?

        • — Chuck S. on December 5, 2023
        • Reply
        • Hi Chuck, Technically it should be cooked to an internal temp of 160°F, but you really don’t need to worry about it for this as you’re basically cooking the heck out of it!

          • — Jenn on December 6, 2023
          • Reply
  • Hi! What Dutch oven would you use for this recipe? I read some folks used the wrong size and it dried the meat.

    • — Jodi on November 30, 2023
    • Reply
    • Hi Jodi, I would suggest one that’s shallow and wide and about 5 quarts.

      • — Jenn on December 6, 2023
      • Reply
  • I made the brisket tonight never cooking brisket before hubby wants to know when we can have it again turned out absolutely fantastic

    • — Ginny on November 26, 2023
    • Reply
  • I made this last night for friends and it was delicious. I halved thre recipe and cooked it for less than 3 hours. It was juicy and flavorful but there was little gravy and the onions almost burnd. Slicing it after 1 1/2 hours was a stroke of genius. I will make this again and again.

    • — Elaine on November 18, 2023
    • Reply
  • I just made the brisket in a Le Creuset 13 inch skillet with lid. I sliced the meat at 1 1/2hr and then continue to cook for 2 1/4 hr more. There was very little juice left and it was somewhat dry and not as tender as I thought it would be. My guestion is for 3 and 3/4 lb should the time have been less and should I have foiled the skillet plus the lid. I would really like to make for the holiday but not sure…..
    Regards Mary

    • — Mary on November 12, 2023
    • Reply
    • Hi Mary, I’m sorry you had a problem with this! I think the problem was that your 13-inch skillet likely had too much surface area for a brisket that size and that much of the gravy evaporated despite the fact that the lid was on (and it wouldn’t have been necessary to foil the skillet in addition to having the lid, assuming there was a tight seal). If you make this again, make sure that there’s not a ton of room to spare in the pan after putting the brisket in. Hope that helps!

      • — Jenn on November 14, 2023
      • Reply
  • Hi Jenn,
    I have tried this recipe and it came out great! Thank you!
    Do you think it would work with chuck roast?

    • — Ana on October 24, 2023
    • Reply
    • Glad you liked it! While chuck may work here, you’ll get the best results with brisket.

      • — Jenn on October 24, 2023
      • Reply
  • I have made this several times since coming across your recipe two years ago. It is the family favorite and the number one request for birthdays.
    In the summer when it is too hot to use the oven I would cook it in a slow cooker. It works out great and no watching at all. I would leave it cooking on low for the whole day until about an hour or two before serving (although my slow cooker settting for low is quite low and might be different with other slow cookers). Take it out and slice it and then put it back in the slow cooker until I am ready to serve. The plus is that there is plenty of yummy onion sauce. If you like it to be a little more firmer, I have taken it out after it’s done and shove it under the broiler on high for 10 mins. Gives it a nice colour too.
    Thanks for the many birthday and holiday meals! It’s another birthday again today so guess what I’ll be serving? 😁

    • — Wendy Lok on October 23, 2023
    • Reply
  • Jenn,
    How would I modify this recipe for a 2.7 pound brisket?

    Phyllis Green

    • — Phyllis L Green on October 20, 2023
    • Reply
    • Hi Phyllis, You can cut the remaining ingredients in half. The time in the oven may be slightly less but not by much. You’ll know that it’s done when it’s fork tender. Hope you enjoy!

      • — Jenn on October 23, 2023
      • Reply
  • This was delicious! I made it exactly as written. My brisket was only 2.6 pounds. I used three onions and two TB of tomato paste. Thank you for sharing this gem.

    • — Lisa Luisa on October 15, 2023
    • Reply
  • Jen what size All Clad roasting pan do you use for this brisket? Going to bite the bullet and buy one.
    Thank you

    • — Janie on October 6, 2023
    • Reply
    • Hi Janie, I use the 13 x 16 inch one. 🙂

      • — Jenn on October 6, 2023
      • Reply
  • Looking forward to trying this. I have on hand a 3 pound brisket. What adjustments, if any, would you suggest I make?

    • — Candy Gullett on October 6, 2023
    • Reply
    • Hi Candy, Time in the oven will be less, but not by too much, so just keep an eye on it. And for that size brisket, I’d cut the remaining ingredients by about 1/3. Enjoy!

      • — Jenn on October 6, 2023
      • Reply
  • Oh dear Jenn, I hope you can help me salvage my 7lb brisket. I failed to recover it after slicing.
    🥴 I know, I know! Just burning the candle at both ends and cooking when I should have called it a day already but I wanted to make it ahead of time.🤷🏻‍♀️

    Anyway, I now have next to no gravy and only grease. Is there a solution? Beef broth/tomato paste maybe? And what quantities? The first time I made this it was heavenly. We even purchased a 17” cast iron pan to accommodate a larger cut this time.

    You are my go to for all recipes, always superb!
    Thank you.

    • — Yvonne on October 2, 2023
    • Reply
    • Oh no! I don’t think tomato paste is really necessary, but I’d add a few cups of beef broth to the pan. Hope it works out!

      • — Jenn on October 3, 2023
      • Reply
  • I’ve made this recipe several times, and it turns out tender and delicious every time. I love the make ahead directions. Reheats beautifully. Made it tonight for Rosh Hashanah. Looking forward to sharing this recipe with our family.

    • — CZ on September 16, 2023
    • Reply
  • Assistance needed perfecting the reheat!

    I am not a chef and decided to cook brisket for the first time yesterday for the holiday, to be eaten the following day. I followed the instructions exactly and it came out delicious right out of the oven! Fell right off my fork and was so tender and flavorful. Very proud.

    Then when I reheated it for dinner tonight, it was much tougher. The flavor was still there, but the meat was noticeably firm. Any tips on how to improve the reheat outcome? I thought it gets better overnight ?

    • — Lindsay on September 15, 2023
    • Reply
    • Hi Lindsay, That’s a head-scratcher as it shouldn’t get tougher after reheating. How long did you reheat it for? Was it covered or uncovered?

      • — Jenn on September 16, 2023
      • Reply
  • My wife thinks the brisket needs more liquid she is afraid it will dry out during the reheat. What do you suggest. It’s for tonight’s Rosh Hashanah.

    Thank you

    • — Paul dunetz on September 15, 2023
    • Reply
    • Hi Paul, If you think it needs more liquid, beef or chicken broth would both be good options. Enjoy!

      • — Jenn on September 16, 2023
      • Reply
  • We were a bit disappointed in the brisket. It wasn’t as moist or tender as expected. The flavor was good, especially with the onions but couldn’t get past the tough meat. Plus it didn’t much liquid compared to your pic. I followed directions and cooked it for 3 1/2 hours but probably wouldn’t make this again.

    • — Kim on September 14, 2023
    • Reply
  • Sorry! one more question! if we want more gravy – could we add some beef broth or any other liquids? and if so, how much? thank you!!

    • — Andrea on September 14, 2023
    • Reply
    • Hi Andrea, You could add a few cups of broth. If the gravy is thin, you can always thicken it with a cornstarch slurry.

      • — Jenn on September 14, 2023
      • Reply
  • Hi! Going to try to make this tomorrow for Rosh Hashanah! Do you have to take out the meat after 1 1/2 hours to slice it? Or can you just leave it whole for the entire 3-4 hours? Also, can I make this in a Dutch oven? or a foil roasting pan? I don’t have a heavy duty roasting pan.

    • — Andrea on September 14, 2023
    • Reply
    • Hi Andrea, I do think it’s best to slice it midway, but it’s not absolutely necessary. You can make it in a Dutch oven if it will fit, a foil roasting pan, or a baking dish. Hope it turns out well and Happy New Year!

      • — Jenn on September 14, 2023
      • Reply
      • You’re the best Jenn! Thank you for helping to create so many happy yummy homes! Happy New Year!!

        • — Andrea on September 15, 2023
        • Reply
  • Hi ! Love your cookbooks and recipes! Thank you! Regarding the onions – could you estimate approximately how many cups of the sliced onions are used?

    • — Chris on September 7, 2023
    • Reply
    • Hi Chris, So glad you enjoy the recipes! I’m guessing 10 to 12 cups.

      • — Jenn on September 10, 2023
      • Reply
  • This is the first recipe review I’ve ever bothered to write. Hands down the best and simplest brisket recipe, period. The first time that I’ve followed a recipe to a T and continue to do so because it’s simply flawless. The brisket comes out perfect each and every time.

    • — A H on August 16, 2023
    • Reply
  • Extraordinary. I had only the point cut and used vidalia onions because they are easier on my stomach, but otherwise made it exactly as directed.
    We will make sandwiches with the leftovers for our Memorial Day picnic.

    • — Vera on May 26, 2023
    • Reply
  • Tried this recipe for the first time!
    Best brisket recipe ever!
    Will not cook it any other way!

    • — Maryann on April 25, 2023
    • Reply
  • Hi Jenn,
    I was hesitant about making a brisket, but was tempted when I saw your recipe. So, I went ahead and followed your detailed steps/photos. It was perfect! I also made your delicious Potatoes Au Gratin and French String Beans with Shallots. Thank you for such wonderful recipes!

    • — Carol on April 10, 2023
    • Reply
  • The best brisket recipe I’ve ever used! And I’ve been making briskets for 30 years.

    • — Francis on April 10, 2023
    • Reply
  • I have made many briskets, but this is by far the best recipe ever. It is so moist and tender. I added some small potatoes when I sliced the meat, and they turned out so full of flavor from the juices. My family loved this and will be so happy when I make it again.

    • — Elaine Smith on April 9, 2023
    • Reply
  • Just curious… do you also salt the carrots and onions? Or the only salt and pepper is added to the beef?

    • — Badeeza on April 8, 2023
    • Reply
    • Hi Badeeza, no need to add salt to the carrots and onions. Hope you enjoy!

      • — Jenn on April 10, 2023
      • Reply
      • I have what may be a silly question, but here goes. Im inviting my parents for Sunday dinner and want to make this on Saturday. I don’t know that my Creuset is big enough, so I’m planning to use my All-Clad Stainless Roaster. How would you store it overnight?

        • — Paige on April 19, 2023
        • Reply
        • Hi Paige, I assume you’re asking that question as you won’t be able to fit the roaster in your fridge? If so, you can transfer everything into a 9 x 13-inch pyrex to refrigerate and reheat. Hope you all enjoy on Sunday!

          • — Jenn on April 19, 2023
          • Reply
          • Thank you Jenn! I was actually wondering if I could put the whole roaster in the fridge as it is from the oven so as not to break the meat slices moving everything around. I’ve never held food in my All Clad in the fridge, but it sounds like I can from your response. So easy!

            Thanks for the tips. I’ve really enjoyed your cookbooks – everything just works!

            • — Paige on April 19, 2023
          • Yep, you can put the whole roasting pan in the fridge. And so glad you like the recipes! 🙂

            • — Jenn on April 20, 2023
  • Oh my goodness! I just made this brisket and it is amazing! It was so moist I cut it with a fork. Can’t say enough good things about it.

    • — Patty on April 7, 2023
    • Reply
  • Subbing chuck roast for brisket because they only have 7+ lbs cuts at my grocery store & that’s too much for my husband & I. Any idea on the cook time? It’s about 3 lbs.

    I plan on following all the steps exactly as written. I can post a follow up if you’d like.

    • — P on April 7, 2023
    • Reply
    • Hi P, I’d follow the guidance from this recipe. Please LMK how it turns out!

      • — Jenn on April 7, 2023
      • Reply
    • Hi,
      Can I substitute tri-tip for brisket and follow same instructions for cooking?

      • — Julie on December 23, 2023
      • Reply
      • Hi Julie, I don’t recommend that cut for this recipe — sorry!

        • — Jenn on December 24, 2023
        • Reply
  • HI- I followed the recipe up through slicing the brisket and planned to continue cooking it tomorrow. The beef is SO tough that it’s difficult to chew. I’m considering starting again tomorrow because I don’t know what I did wrong. And I’m thinking that cooking it more tomorrow will only make it worse 🙁 Help!!

    • — Amy C Day on April 5, 2023
    • Reply
    • Hi Amy, At the point that you slice it, you’ve cooked it less than halfway, so it makes sense that it’s not tender yet. Once you take it out of the oven the second time around, hopefully, it will be a lot more tender. That said, every once in a while, you can come across a tough cut of brisket. Please, LMK how it comes out!

      • — Jenn on April 6, 2023
      • Reply
  • Hi Jen!
    Is there a a different cut of meat I could use for this? 7lbs of brisket is a lot for just my husband & I. We live in an RV & have a tiny convection oven/microwave so it wouldn’t even fit if I tried…

    • — P on April 5, 2023
    • Reply
    • Hi P, While chuck may work here, you’ll get the best results with brisket. If it’s just two of you, I’d either recommend buying a smaller brisket or freezing the leftovers (it freezes well)!

      • — Jenn on April 6, 2023
      • Reply
  • Hi Jenn-

    Not sure if you saw my comment but I can’t find it now. I took out the sliced brisket from the oven that I cooked for 2 hours (after slicing) and it seems a little tough. I let it fully cool and now in refrigerator. Is there anything I can do to make it more tender?

    • — Suzanne on April 4, 2023
    • Reply
    • Hi Suzanne, hopefully, once you put it back in the oven and let it cook a bit longer (to get it hot enough to serve), it will be more tender. Every once in a while, though, you’ll get a cut of brisket, that’s just more tough. Fingers crossed that that’s not the case here!

      • — Jenn on April 6, 2023
      • Reply
  • How would you adjust the cooking time if I made two 2 1/2 – 3 lb briskets? Would I lay them side by side or stack one on top of the other? Thank you for all your fabulous recipes.

    • — Ruth on April 4, 2023
    • Reply
    • Hi Ruth, The two separate pieces may take slightly less time, but the difference will be minimal so I wouldn’t worry about it (and I would lay them side-by-side). Hope you enjoy! 🙂

      • — Jenn on April 4, 2023
      • Reply
  • I’m usually not into stews or roasts, but this was really delicious! I even forgot to put salt and it actually didn’t even need the salt. I also used chuck roast because I didn’t have brisket and it worked out great! Definitely a keeper!

    • — Val on April 3, 2023
    • Reply
  • Jenn I’m cooking a 7 lb brisket for passover. I need to adapt your recipe for the brisket. Any suggestions? Should I add the carrots after I slice it?
    Thanks Ken

    • — kenneth h shaffer on April 3, 2023
    • Reply
    • Hi Kenneth, a 7-lb brisket may take a bit longer, but I’d check it for tenderness at the time the recipe specifies (and I’d put the carrots in the roasting pan according to the recipe). Hope everyone enjoys!

      • — Jenn on April 3, 2023
      • Reply
      • Jenn, Thanks for the reply. When I sliced the brisket after 1.5 hours cooking I lost alot of juices to the cutting board. What do you think about cooking it whole, refrigerating over night and slicing the next morning?

        • — kenneth h shaffer on April 6, 2023
        • Reply
        • You’re right in that juices will be released from beef if you cut it while it’s still hot, but because you’re cooking it using a very slow method, you don’t lose the juiciness. That said, if you’d prefer to fully cook it before slicing, you can, but cold brisket is much harder to slice.

          • — Jenn on April 6, 2023
          • Reply
  • Hi, Would this work with a 2.5 lb pork brisket?

    • — Lynne on March 31, 2023
    • Reply
    • Hi Lynne, I think it would, though the cooking time is likely different. (You’ll know it’s done when it’s fork-tender.)

      • — Jenn on April 4, 2023
      • Reply
  • Jenn, after wrestling w/a huge brisket that barely fit in a broiler pan, I bought a 16” cast iron skillet specifically for this, we LOVED the recipe that much!

    Another fabulous winner, thank you!

    • — Yvonne Greenwood on March 30, 2023
    • Reply
  • My father was born in Berlin, Germany and came to England in 1938 as a refugee. He always cooked brisket this way but did not add salt to the beef because kosher meat is already salted. Slice the meat, then put it back in the gravy, when it is half cooked. That way you get nice slices when it is fully cooked. We serve it over anything that will absorb the gravy! Cous cous is great, rice, mashed any kind of root vegetables.

    • — Jacqueline Hassan on March 30, 2023
    • Reply
  • Hi, Has anyone used a tinfoil pan for this recipe? I’ve made it twice , once in a Le Creuset heavy roaster and another time in a dark pan. Taste was incredible but had very little gravy. I’m thinking it’s the pans?… Cuz it’s not the meat. ( Could be the cook 🙂

    • — Renee on March 29, 2023
    • Reply
    • I just did, and it was delicious and has plenty of juice. Only thing I did differently was browning the brisket and cooking the onions in a large sauté pan. I had to cook the onions in 2 batches.

      • — Danielle on June 11, 2023
      • Reply
  • I found a metal pan the just fits the meat but there would be no room for the vegetables. Can I brown it in the metal , cook the onions and then transfer to a larger Pyrex for the remainder of the time in the oven?

    • — Ava Kitz on March 25, 2023
    • Reply
    • Yep that will work!

      • — Jenn on March 25, 2023
      • Reply
  • RE overnight refrigerator storage: I place the meat and veg in one container … and the sauce in another. The next day, the sauce container has the solid fat that has risen to the top. What’s your recommendation for dealing with the fat? Skimming it all off and disposing of it? Using some of it when re-heating the meat and vegetables? Thank you.

    • — Francis on March 23, 2023
    • Reply
    • Hi Francis, I would skim some but not all of it off. Enjoy!

      • — Jenn on March 23, 2023
      • Reply

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