Braised Beef Brisket with Onions

Ingredients

Equipment Needed

• •Large Dutch oven or heavy roasting pan with lid (7-quart capacity or larger)
• •Sturdy metal tongs
• •Sharp carving knife
• •Wooden spoon for deglazing

Instructions

1. 1

   Season the brisket

   Remove the brisket from the refrigerator 1 hour before cooking. Combine the paprika, salt, and pepper in a small bowl. Pat the meat thoroughly dry with paper towels (moisture is the enemy of a good sear), then rub the spice mixture over all surfaces, pressing it into the grain. The meat should look rust-colored and slightly dusty.

   First cut (also called the flat) is leaner and slices more uniformly. Point cut has more marbling and fat, yielding richer flavor but messier slices. Either works beautifully here.
2. 2

   Sear the brisket

   Preheat your oven to 300°F. Heat the oil in a large Dutch oven or roasting pan over medium-high heat until shimmering. Carefully lay the brisket fat-side down in the pot. Let it sear undisturbed for 5 minutes until a deep brown crust forms. Flip and sear the other side for another 4 minutes. Transfer the brisket to a plate. The fond (those brown bits stuck to the bottom) is flavor you've just built. Don't you dare wash that pot.

   If your brisket is too large for your Dutch oven, cut it in half crosswise. Both pieces will braise together just fine.
3. 3

   Build the onion base

   Reduce heat to medium. Add all the sliced onions to the pot. Yes, all of them. The mountain of onions will seem absurd. Trust the process. Season with a pinch of salt to help release moisture. Cook, stirring occasionally and scraping up the fond, for 15 to 20 minutes. The onions will soften dramatically, reduce to half their volume, and begin to turn golden at the edges. Add the smashed garlic for the final 2 minutes.

4. 4

   Deglaze and add liquids

   Push the onions to the sides and add the tomato paste to the center of the pot. Let it cook for 1 minute, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in the wine and use a wooden spoon to scrape up any remaining fond. Let the wine bubble for 2 minutes to cook off the harsh alcohol. Add the beef broth, bay leaves, and thyme sprigs. Stir everything together.

5. 5

   Braise low and slow

   Nestle the brisket back into the pot, fat-side up. The liquid should come about halfway up the sides of the meat. Spoon some of the onions and liquid over the top. Cover the pot tightly with a lid or a double layer of heavy-duty aluminum foil. Transfer to the oven and braise for 3 to 3 1/2 hours. Check once at the 2-hour mark to ensure the liquid is gently bubbling, not boiling violently. The brisket is done when a fork slides into the meat with no resistance.

   Low temperature matters. Above 325°F, the collagen converts too quickly and the exterior dries before the interior becomes tender. Patience produces silky results.
6. 6

   Rest overnight (the magic step)

   Remove the pot from the oven. Let it cool uncovered for 30 minutes, then cover and refrigerate overnight, or for at least 8 hours. This is not optional for the best results. As the brisket cools, it reabsorbs the braising liquid. The fat rises and solidifies on the surface, making it easy to remove. The flavors marry and deepen. This is when good brisket becomes great brisket.

7. 7

   Skim and slice

   Remove the pot from the refrigerator. The fat will have formed a solid white layer on top. Lift it off with a spoon and discard (or save for cooking potatoes). Transfer the cold brisket to a cutting board. Slice against the grain into slabs about 1/3-inch thick. You'll see the muscle fibers running in one direction; cut perpendicular to them. This is what makes each bite tender rather than stringy.

8. 8

   Reheat and serve

   Arrange the sliced brisket in a baking dish or return it to the Dutch oven, shingling the slices slightly. Spoon the onion gravy generously over the top. Cover tightly and reheat in a 325°F oven for 30 to 45 minutes, until the meat is heated through and the gravy is bubbling at the edges. Discard the bay leaves and thyme stems. Transfer to a warm serving platter, spoon more onions and gravy over the top, and finish with chopped parsley. Bring it to the table with pride.

Chef Tips

• •When shopping, look for a brisket with a fat cap of about 1/4-inch. Too little fat and the meat dries out. Too much and you're paying for weight you'll trim away. Talk to your butcher about first cut versus point cut based on your preference for lean versus marbled.
• •The onions are the sauce. Don't skimp on them, and don't slice them too thin or they'll dissolve completely. You want some texture remaining in the final dish, soft but not pureed.
• •For large gatherings, this recipe doubles easily. Use a full packer brisket (10-12 pounds) with double the onions, extend braising time to 4-5 hours, and use two roasting pans if needed. The method stays the same.
• •Leftover brisket makes extraordinary sandwiches. Pile sliced meat on rye bread with some of the onion gravy, a smear of whole-grain mustard, and maybe a pickle. The next day's lunch can rival the original dinner.
• •A bold Cabernet Sauvignon or Côtes du Rhône pairs beautifully with the rich meat and sweet onions. The tannins cut through the fat while the fruit complements the caramelized alliums.

Advance Preparation

• •The brisket must be made at least one day ahead for best results. The overnight rest is essential for tender, flavorful meat and easy fat removal.
• •The fully braised and sliced brisket, covered in its gravy, can be refrigerated for up to 4 days before reheating.
• •For longer storage, the braised brisket freezes beautifully for up to 3 months. Freeze sliced meat in its gravy in airtight containers. Thaw overnight in the refrigerator before reheating.
• •To serve for a holiday dinner, braise the brisket 2-3 days ahead, slice and store in gravy, then reheat the day of your gathering. This lets you focus on other dishes and last-minute preparations.

Frequently Asked Questions

Nutrition Information

1 serving (about 325g)