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Beef Brisket with Caramelized Onions

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A tender, flavorful beef brisket slow-cooked with sweet, golden caramelized onions, perfect for comforting family dinners or special occasions.

Ingredients

Scale
  • 3 to 4 pounds beef brisket (whole flat cut)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups low sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 bay leaves

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Season the brisket generously with kosher salt and freshly ground black pepper on all sides.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering but not smoking.
  4. Sear the brisket for about 4 to 5 minutes on each side until it develops a deep brown crust. Use tongs to flip gently without piercing the meat.
  5. Remove the brisket and set aside on a plate, tented with foil to keep warm.
  6. Reduce heat to medium and add the sliced onions to the pot. Cook slowly, stirring occasionally, for about 20 to 25 minutes until soft and golden brown.
  7. Add minced garlic to the onions and cook for another 1 to 2 minutes until fragrant.
  8. Stir in brown sugar, smoked paprika, dried thyme, and Worcestershire sauce. Mix well to coat the onions.
  9. Pour in beef broth and add bay leaves. Scrape the bottom of the pot to release any browned bits.
  10. Return the brisket to the pot, fat side up, nestling it among the onions and liquid.
  11. Cover the pot with a lid and transfer to the preheated oven.
  12. Bake for 3 to 3.5 hours, or until the brisket is fork-tender. Check once halfway through and add a splash of broth or water if the liquid looks too low.
  13. Remove from oven and let the brisket rest, covered, for 15 minutes before slicing against the grain.
  14. Serve topped with caramelized onions and some of the cooking juices spooned over the top.

Notes

For even more tender meat, wrap the brisket tightly in foil after searing and let it rest in a warm spot for 30 minutes before cooking. Use yellow onions for best caramelization; Vidalia onions add extra sweetness. If using a slow cooker, cook on low for 8 hours after searing and caramelizing onions. Searing is essential to lock in juices and flavor. Slice against the grain for tenderness. Let meat rest before slicing to redistribute juices.

Nutrition

Keywords: beef brisket, caramelized onions, slow cooked brisket, tender beef, comfort food, easy brisket recipe

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