Home Recipes Classic Onion-Braised First Cut Brisket

Classic Onion-Braised First Cut Brisket

Serves 8 Grill 25 minutes

Ingredients

  • 5 lb first-cut brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons oil, divided
  • 3 onions, sliced
  • 3 carrots, sliced
  • 5 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine
  • 1 1/2 cups beef stock
  • 3 sprigs fresh thyme, 1 bay leaf
  • chopped fresh parsley, for finishing

Method

  1. Pat the brisket dry and season all over with salt, pepper, and garlic powder.
  2. Heat 2 tablespoons oil in a large heavy roasting pot over medium-high heat and sear the brisket on both flat sides until deeply browned, 5-6 minutes per side. Remove and set aside.
  3. Add the remaining oil and the onions to the pot; cook 10-12 minutes, stirring occasionally, until deeply golden and caramelized. Add the carrots and garlic and cook 3-4 minutes more.
  4. Stir in the tomato paste and cook 1-2 minutes until it darkens slightly, then deglaze with the red wine, scraping up all the fond, and simmer until reduced by half.
  5. Add the stock, thyme, and bay leaf, then nestle the brisket back into the pot fat-side up, spooning some onions over the top.
  6. Cover tightly and braise at 300F for 3-3.5 hours, until a fork slides in with no resistance.
  7. Transfer the brisket to a cutting board and rest 20 minutes before slicing against the grain.
  8. Skim fat from the braising liquid, reduce until glossy, and spoon the caramelized onion sauce generously over the sliced brisket.

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