Description
A simple and flavorful beef brisket recipe braised with sweet onions, garlic, carrots, and tomato paste, resulting in a tender and richly savory main course perfect for family dinners and gatherings.
Ingredients
Scale
Brisket and Seasoning
- 6 pounds first-cut beef brisket
- Kosher salt (about 3 tablespoons)
- Freshly ground black pepper (to taste)
- 1 to 2 tablespoons vegetable oil
Vegetables and Flavorings
- 3 pounds yellow onions (about 8 medium), peeled and sliced 1/4 inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons tomato paste
- 1 1/2 pounds thick carrots, peeled, trimmed, and cut into 1-inch chunks
Instructions
- Preheat oven: Heat your oven to 350°F (175°C) to prepare for the slow cooking stage.
- Prepare brisket: Trim the brisket so only a thin layer of fat remains, about 1/8- to 1/4-inch thick. Season generously on the top side with kosher salt and freshly ground black pepper.
- Brown brisket: Heat a large 6.5-quart Dutch oven over high heat with 1 to 2 tablespoons of vegetable oil until very hot. Place the brisket seasoned side down into the pan, then season the other side generously with salt and pepper. Cook until a deep crust forms, about 7 minutes per side. If your brisket is too large for the pan, brown in halves. Transfer the browned meat to a plate to rest.
- Prepare onions: While the brisket browns, halve and peel the onions, then slice into 1/4-inch thick slices, using a food processor slicing blade if available.
- Cook onions: Add the sliced onions to the now empty Dutch oven, season with salt and pepper, and cook over medium-high heat. Stir frequently until the onions soften and develop a rich brown color, about 15 minutes. Add smashed garlic cloves and cook for an additional minute.
- Add tomato paste and carrots: Stir in 4 tablespoons of tomato paste with the onions and garlic, cooking briefly to deepen flavor. Add the carrots chunks and mix well.
- Braise brisket: Return the browned brisket to the Dutch oven, nestling it among the onions and carrots. Add enough water or beef stock to come halfway up the brisket if needed. Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Cook brisket in oven: Braise at 350°F (175°C) for 3 to 4 hours until the brisket is tender enough to pull apart easily with a fork.
- Rest brisket: Ideally allow the brisket to rest overnight in its cooking juices in the refrigerator to deepen flavor and improve texture before serving.
Notes
- Use a large enough Dutch oven (about 6.5-quart) to fit the brisket comfortably for even cooking.
- Salting the brisket an hour before cooking helps to enhance flavor and tenderize the meat.
- The tomato paste adds a rich umami depth but can be adjusted based on preference.
- The recipe can feed up to 12 if served with many sides and starters.
- Overnight resting enhances the brisket flavor and tenderness.
- If you don't have a Dutch oven, use a heavy casserole dish with a tight-fitting lid suitable for oven braising.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
