onion braised beef brisket
Dinner Recipes

How to Make the Most Delicious Braised Beef Brisket

When it comes to slow-cooked beef, there is no cut that does it better than brisket. When done right, beef brisket is meltingly tender, with a deep, rich flavor that is impossible to resist. 

The key to making the best brisket is to use a high-quality cut of beef, cook it slowly, and season it well. This recipe for braised beef brisket ticks all of those boxes, and then some. The beef is cooked in a mixture of red wine, beef broth, and tomato paste, which gives it a deep, complex flavor. It is then seasoned with a blend of smoked paprika, garlic powder, and onion powder. 

So, if you’re looking for a show-stopping recipe that is sure to impress, look no further than this braised beef brisket. It is guaranteed to be the best brisket you have ever tasted!

You can also try Beef Ragu & Cavatappi, Marinara Meatballs, Bacon Carbonara Pasta, Mississippi Crock Pot Roast, and more…

What is Braised Beef Brisket?

Braised beef brisket is a classic slow-cooked dish that is full of flavor. The beef is seared to a golden brown and then braised in a flavorful cooking liquid. This process produces fall-apart tender beef and a flavorful sauce that is great served over mashed potatoes or egg noodles.

Traditionally, beef brisket is made using a brisket cut of beef. This cut comes from the breast or plate section of the cow and is relatively tough. The meat is tenderized by slow-cooking in a flavorful liquid. This makes the beef tender and full of flavor.

What’s in this onion braised beef brisket?

Braised beef brisket is one of those dishes that is guaranteed to bring a smile to your dinner table. It is complex in flavor and so tender that it almost melts in your mouth.

Beef Brisket: 5-6lb, fat trimmed

Red Onions: 2, peeled and sliced 1/2″ thick

Tomato Paste: 3tbsp

Red Wine: 1/2 cup

Garlic: 3 cloves, peeled and minced

Roma Tomatoes: 5 small, quartered

Vegetable Oil: 3tbsp

All Purpose Flour: 2tbsp

Fresh Rosemary

Salt & Pepper

How to make braised brisket

There are a few tips that are worth keeping in mind. First, make sure to use a high-quality cut of beef. This is essential as it will ensure that your brisket is tender and juicy. Second, be sure to season the beef generously. This will help to infuse it with flavor during the slow-cooking process.

Step 1

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 cast-iron pot just large enough to hold the brisket and veggies 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.

Step 2

Transfer the brisket to a platter, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. 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.)

Step 3

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 tomatoes around the edges of the pot. Pour red wine over everything. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.

Step 4

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.

How to Serve Braised Beef Brisket

Braised beef brisket is delicious served with mashed potatoes, egg noodles, or even your favorite grain. The beef can also be served alongside a salad or roasted vegetables. And, of course, don’t forget to ladle on some of that delicious braising liquid. Lastly, don’t forget to add a few sprigs of fresh herbs for additional flavor and color. Some great choices for braised beef brisket include rosemary, thyme, or sage.

onion braised beef brisket

Onion Braised Beef Brisket

When it comes to slow-cooked beef, there is no cut that does it better than brisket. When done right, beef brisket is meltingly tender, with a deep, rich flavor that is impossible to resist. 
5 from 2 votes
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Course Dinner, Main Course
Cuisine American
Servings 8

Ingredients
  

  • 1 5-6lb Beef brisket, trimmed
  • 1 1/2 tbsp Kosher Salt
  • 1 tsp Ground Black Pepper
  • 2 tbsp All Purpose Flour
  • 3 tbsp Vegetable Oil
  • 2 medium Red onions, peeled and sliced 1/2" thick
  • 3 tbsp Tomato Paste
  • 1/2 cup Red Wine
  • 3 cloves Garlic, peeled and minced
  • 5 small Roma tomatoes, quartered
  • Handful of fresh rosemary

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 cast-iron pot just large enough to hold the brisket and veggies 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 pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. 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 tomatoes around the edges of the pot. Pour red wine over everything. Cover the pot very tightly with aluminum foil (preferably heavy-duty or two layers) or a lid, then transfer to the oven and cook for 1½ hours.
  • 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.
Keyword beef, Brisket, dinner, fancy, holiday, oven

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56 Comments

  1. 5 stars
    The step-by-step instructions in this recipe are so easy to follow. I feel confident that I can recreate this dish successfully, thanks to your thorough guidance.

  2. 5 stars
    I’ve been searching for the perfect [dish name] recipe for ages, and I’m so glad I found this one. The flavors are well-balanced, and the dish turned out beautifully. The blog post was also visually appealing, with stunning photos that made me want to try the recipe immediately. This blog has become my go-to for culinary inspiration.

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