Description
A simple and flavorful beef brisket recipe braised with rich, caramelized onions, garlic, tomato paste, and hearty carrots. Slow-cooked to perfection, this dish is tender and packed with savory depth, ideal for family dinners or special occasions.
Ingredients
Scale
Brisket and Seasoning
- 1 (6-pound) first-cut beef brisket
- Kosher salt, about 3 tablespoons
- Freshly ground black pepper, to taste
- 1 to 2 tablespoons vegetable oil
Vegetables
- 3 pounds yellow onions (about 8 medium), peeled and sliced 1/4-inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons (65 grams) tomato paste
- 1 1/2 pounds thick carrots (455 grams), peeled, trimmed, and cut into 1-inch chunks
Instructions
- Heat the oven: Preheat your oven to 350°F (175°C) to prepare for braising the brisket.
- Prepare the brisket: Trim excess fat from the brisket, leaving a thin layer about 1/8 to 1/4-inch thick. Season generously on both sides with kosher salt and freshly ground black pepper.
- Brown the brisket: Heat a large Dutch oven over high heat with 1 to 2 tablespoons vegetable oil until very hot. Place the brisket seasoned side down into the pot. If the brisket does not fit, brown it in halves. Cook until well browned and crusty, about 7 minutes per side. Remove and set aside.
- Prepare the onions: While the brisket browns, halve and peel the onions, then slice them into 1/4-inch thick pieces. A food processor with a slicing blade can speed this up.
- Cook the onions: Add the sliced onions to the empty Dutch oven and season with salt and pepper. Cook over medium heat, stirring frequently, until the onions soften and turn a rich brown color, about 15 minutes.
- Add garlic and tomato paste: Stir in the smashed garlic cloves and cook for 1 minute. Then add the tomato paste, stirring to combine and cook briefly to deepen the flavors.
- Add carrots and combine: Add the peeled and chopped carrots to the pot, stirring them with the onion mixture to evenly coat and combine.
- Braise the brisket: Nestle the browned brisket over the vegetables in the Dutch oven. Cover with a tight-fitting lid and transfer to the preheated oven.
- Cook low and slow: Braise the brisket in the oven for 3 to 4 hours until the meat is very tender and easily pierced with a fork. Ideally, after cooking, allow the brisket to rest overnight to deepen the flavor before serving.
- Serve: Slice the brisket against the grain and serve with the braised onions and carrots.
Notes
- Use a large Dutch oven (around 6.5 quarts) to comfortably fit the brisket and vegetables for even cooking.
- Trimming the brisket to leave a thin layer of fat helps keep the meat moist while controlling excess grease.
- For best flavor, season the brisket generously with salt and pepper before searing and again after placing it in the pan.
- Allowing the cooked brisket to rest overnight in the refrigerator enhances the tenderness and flavor of the dish.
- If the brisket is too large to brown at once, do it in batches to ensure a proper crust forms.
- You can speed up onion slicing by using a food processor fitted with a slicing blade.
Nutrition
- Serving Size: 1 slice (approx. 200g)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
