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Oven-Braised Holiday Brisket with Onions

Ingredients · Serves 8 · Prep 25 min · Total 4 hr 50 min

  • Brisket
  • 1 beef brisket, flat (first) cut, 4 to 5 lb, fat trimmed to about 1/4 inch
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp vegetable oil
  • Braise
  • 3 large onion, halved and thinly sliced
  • 6 cloves garlic, smashed
  • 3 tbsp tomato paste
  • 1 cup dry red wine, or more broth
  • 2 cups beef broth
  • 1 can diced tomatoes, 14.5 oz
  • 2 tbsp light brown sugar, packed
  • 1 tbsp red wine vinegar
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 lb carrots, peeled, cut into 2-inch pieces
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Oven-Braised Holiday Brisket with Onions

Steps

  1. Heat the oven to 325°F (165°C) with a rack in the lower third.
  2. Pat the brisket dry. Mix the salt, pepper and paprika and rub it over both sides. If the brisket is too long for your largest pot, cut it in half across the grain.
  3. Heat the oil in a large Dutch oven over medium-high heat until it shimmers.
  4. Brown the brisket well on the first side without moving it.
  5. Turn it and brown the second side, then move it to a platter. Wash your hands and anything the raw meat touched.
  6. Lower the heat to medium, add the onions with a pinch of salt and cook, stirring and scraping the bottom, until soft and starting to brown.
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Oven-Braised Holiday Brisket with Onions

Steps, continued

  1. Stir in the garlic and tomato paste and cook until the paste turns a shade darker.
  2. Pour in the wine and scrape up the browned bits. Simmer until it reduces by about half.
  3. Stir in the broth, tomatoes, brown sugar, vinegar, bay leaves and thyme.
  4. Nestle the brisket fat side up into the onions (overlap the pieces if you cut it), spoon some onions over the top, tuck the carrots around it and bring the liquid to a simmer.
  5. Cover tightly and braise in the oven.
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Oven-Braised Holiday Brisket with Onions

Steps, continued

  1. Test with a fork in the thickest part: it should slide in with little resistance. By then the beef is far past the safe 145°F (63°C), usually near 200°F. If it still feels tight, cover and keep braising, checking every 30 minutes.
  2. Lift the brisket onto a cutting board and let it rest.
  3. Meanwhile, fish out the bay leaves and thyme stems, spoon the fat off the sauce and simmer it on the stove to thicken if it looks thin.
  4. Slice the brisket against the grain about 1/4 inch thick, lay the slices in the sauce and serve with the onions and carrots.
  5. Cook to 145°F inside (check with a thermometer).