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Slow-Cooked Tender Holiday Beef Brisket with Onions

Close-up of thick, tender slices of rich, saucy beef brisket topped with caramelized onions.
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Make a meltingly tender beef brisket in the oven with rich gravy and caramelized onions. This recipe delivers comfort and tradition for your gathering.

Ingredients

Scale
  • 1 (4 to 5 pound) beef brisket, flat cut
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons olive oil
  • 4 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup dry red wine or beef broth
  • 1 cup beef broth
  • 2 tablespoons tomato paste
  • 1 bay leaf

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Pat the brisket dry with paper towels. Mix the salt, pepper, garlic powder, and onion powder. Rub this mixture evenly over all surfaces of the brisket.
  3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the brisket on all sides until deeply browned, about 3 to 4 minutes per side. Remove the brisket and set it aside.
  4. Add the sliced onions to the pot. Cook, stirring occasionally, until they soften and begin to caramelize, about 10 to 15 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Stir in the diced tomatoes, red wine (or broth), beef broth, and tomato paste. Scrape up any browned bits from the bottom of the pot. Add the bay leaf.
  6. Return the brisket to the pot, fat side up, nestled among the onions. The liquid should come about halfway up the side of the meat.
  7. Cover the Dutch oven tightly with a lid. Place it in the preheated oven.
  8. Braise the brisket for 3 to 4 hours, or until it is fork-tender. Check the liquid level halfway through cooking; add a splash more broth if the liquid seems too low.
  9. Remove the brisket from the pot and tent it loosely with foil. Let it rest for at least 20 minutes before slicing against the grain.
  10. Strain the cooking liquid, pressing down on the onions to extract all the liquid. Skim off any excess fat from the surface of the gravy. Return the gravy to the pot and simmer briefly to thicken if needed.
  11. Slice the brisket and serve immediately with the rich onion gravy.

Notes

  • For the best flavor and texture, cook this beef brisket a day ahead. Cool it completely in the liquid, then refrigerate overnight. The next day, reheat it slowly in the oven, covered, at 300 degrees Fahrenheit for about an hour, then proceed with slicing and serving with the reheated gravy.
  • If you prefer a thicker gravy, remove the solids, skim the fat, and simmer the liquid until it reduces to your desired consistency.
  • Searing the meat first builds deep flavor; do not skip this step for a good holiday beef roast.

Nutrition

Find it online: https://kitchenslang.com/tender-beef-brisket-recipe/