We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Onion-Braised Beef Brisket
Onion-Braised Beef Brisket cooks low and slow in the oven until the meat is super tender. Chill overnight, slice, then reheat to serve an unforgettable meal!
Ingredients
3 bay leaves
3 large or six medium thyme sprigs
4 pounds beef brisket with a fat cap on one side
1 1/2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper
1 teaspoon canola or vegetable oil
2 1/2 pounds yellow onion peeled and cut in half top to bottom, then cut into half-inch thick half-moons
1 tablespoon brown sugar
1 tablespoon fresh garlic, minced
1 tablespoon tomato paste
1 tablespoon paprika
1/4 teaspoon cayenne pepper, or less if you are sensitive to cayenne
2 tablespoons all-purpose flour
1 cup dry red wine
1 cup chicken stock or broth
2 teaspoons cider vinegar
Instructions
- One day prior to serving, preheat oven to 300 degrees F with rack in center.
- Line a 9×13-inch baking dish with a long 18” wide piece of foil. The foil needs to be long enough to fold back over and seal in the seared beef and cooked onions for a tight seal.
- Wrap bay and fresh thyme in butchers twine or a thin piece of cheesecloth. Set aside.
- Using a tenderizer, fork or paring knife, poke holes all over the fat side of the beef, poking hard all the way in.
- Using one teaspoon of salt and the black pepper, coat both sides of the beef. Reserve the half teaspoon of salt for later in the recipe.
- Heat a large high sided skillet or Dutch oven over medium high heat with the oil. This pan does not need to be oven proof and will be used to sear the beef and cook the onions.
- Place beef into the heated pan fat side up. Place a heavy pan on top of the beef to weigh it down. (We used a medium pot filled with water as our weight). Sear seven minutes.
- Remove weight and flip beef fat side down without the weight for another seven minutes.
- Remove beef to a platter and reduce heat to medium.
- Add onions, brown sugar and remaining half teaspoon of salt and cook 12 minutes, stirring occasionally.
- Add garlic and tomato paste and cook two minutes.
- Add paprika and cayenne and cook two minutes.
- Add flour and cook one minute.
- Add wine, stock, and the bay leaf & fresh thyme packet.
- Stir and simmer five minutes then remove from heat.
- Pour onion sauce into prepared 9X13 pan and place beef over the sauce, fat side up, pouring in any residual liquid from the platter.
- Tightly seal foil around the meat and onions and place in the preheated oven for four hours.
- After four hours, remove from oven and using tongs, pull beef and place into a storage container.
- Place a strainer over the storage container and pour the onion sauce in. Let the sauce pour over the beef, then place the strained onions in a separate container. Cover and refrigerate both containers overnight.
- 45 minutes prior to serving, heat oven to 350 degrees F.
- Skim off and discard any fat that floated to the beef container and move the beef to your cutting board.
- Pour the sauce into a sauce pan and if not already at two cups, cook and reduce to two cups.
- Add the vinegar and cold cooked onions to the sauce and heat just until hot.
- Using a long sharp meat slicer, slice the cold beef into 16 thick slices against the grain from one end to the other. Carefully lay out in a 9×13-inch pan, layering each piece slightly overlapping the next.
- Pour the hot onion sauce over the cold meat. Cover with a piece of parchment and a piece of foil wrapped tightly to the pan and place in the oven just to heat, about 25-30 minutes.
- Serve immediately.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Find it online: https://www.afamilyfeast.com/onion-braised-beef-brisket/
