Description
A simple and comforting beef brisket recipe with richly braised onions and aromatic vegetables, perfect for a hearty family dinner. It features a flavorful sear on the brisket followed by slow oven cooking to tender perfection, enhanced with carrots, garlic, and tomato paste.
Ingredients
Scale
Brisket
- 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 tomato paste
- 1 1/2 pounds thick carrots, peeled, trimmed, and cut into 1-inch chunks
Instructions
- Preheat the Oven: Heat your oven to 350°F (175°C) to prepare for slow roasting the brisket and vegetables.
- Prepare the Brisket: Trim excess fat from the brisket, leaving about 1/8 to 1/4 inch of fat. 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 of vegetable oil until very hot. Place the brisket seasoned side down and cook until crusty and well-browned, about 5 to 7 minutes per side. If the brisket is too large, brown in halves. Transfer to a plate and set aside.
- Prepare the Onions: While the brisket browns, halve and peel the onions, then slice them into 1/4-inch thick pieces, using a food processor if available.
- Braise the Onions: Add the sliced onions to the emptied Dutch oven, seasoning them with salt and pepper. Cook over medium heat, stirring frequently, until the onions soften and turn a rich brown color, about 10 to 15 minutes. Add the smashed garlic and cook for an additional minute.
- Add Tomato Paste and Carrots: Stir in 4 tablespoons of tomato paste to the onions and garlic, cooking briefly to meld flavors. Then add the chunked carrots to the pot, mixing well with the onions and tomato paste.
- Combine and Roast: Nestle the browned brisket on top of the braised onions and carrots in the Dutch oven. Cover with a lid or foil.
- Oven Cook: Place the Dutch oven in the preheated oven and roast for 3 to 4 hours, or until the brisket is fork-tender and the vegetables are cooked through.
- Rest the Brisket: Ideally, allow the brisket to rest overnight in the cooking liquid to enhance flavor and tenderness before slicing and serving.
Notes
- Use a 6.5-quart oval Dutch oven for best results; if unavailable, use a similarly sized heavy pot with a lid.
- Season the brisket generously with salt before browning to develop a flavorful crust.
- Slicing onions with a food processor’s slicing blade simplifies prep time.
- The dish improves with an overnight rest, allowing flavors to meld and the brisket to become more tender.
- If the brisket does not fit in the pan, brown it in halves and arrange in the pot accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
