Description
A simple and flavorful recipe for beef brisket cooked with braised onions, garlic, tomato paste, and carrots, resulting in a tender and savory dish perfect for family gatherings or special occasions.
Ingredients
Scale
Brisket
- 1 (6-pound) first-cut beef brisket
- Kosher salt (about 2 tablespoons)
- Freshly ground black pepper (to taste)
- 1 to 2 tablespoons vegetable oil
Vegetables and Aromatics
- 3 pounds yellow onions (about 8 medium), halved, peeled, and sliced 1/4-inch thick
- 6 garlic cloves, peeled and smashed
- 4 tablespoons tomato paste (65 grams)
- 1 1/2 pounds thick carrots (680 grams), peeled, trimmed, and cut into 1-inch chunks
Instructions
- Preheat oven: Heat your oven to 350°F (175°C).
- Prepare the brisket: Trim the brisket so only a thin layer of fat remains (about 1/8- to 1/4-inch thick). Season generously on top with kosher salt and freshly ground black pepper.
- Brown the brisket: Heat a large Dutch oven (6.5-quart oval) over high heat with 1 to 2 tablespoons oil until very hot. Place the brisket seasoned side down in the hot pan (or the first half if it doesn’t fit) and season the other side with salt and pepper. Cook until crusty and well-browned on each side, about 5 to 7 minutes per side. Repeat with the second half if needed. Transfer browned brisket to a plate to rest.
- Prepare onions: While browning the brisket, halve, peel, and slice onions into 1/4-inch thick slices. A food processor with a slicing blade can speed this up.
- Cook the onions: Add the sliced onions to the empty Dutch oven, season with salt and pepper, and cook over medium heat, stirring frequently, until the onions soften and develop a rich brown color, about 10 to 15 minutes. Add the smashed garlic and cook for another minute.
- Add tomato paste and carrots: Stir in the tomato paste, and add the carrots, mixing to combine with the onions and garlic. Cook briefly to blend flavors.
- Add brisket and braise: Return the browned brisket to the pot, nestling it among the vegetables. Add enough liquid (such as beef broth or water) to partially cover the brisket. Cover the Dutch oven and place it in the preheated oven.
- Bake the brisket: Cook in the oven at 350°F (175°C) for 3 to 4 hours, until the brisket is fork-tender and fully cooked through.
- Rest the brisket: Ideally, let the brisket rest overnight in its cooking liquid to enhance flavor and tenderness before slicing and serving.
Notes
- Use a large enough Dutch oven (around 6.5-quart) to fit the brisket comfortably for even cooking.
- Season generously with kosher salt and pepper during all stages for best flavor.
- Overnight resting enhances tenderness and flavor but is optional if short on time.
- Carrots can be adjusted from 1 to 1 1/2 pounds depending on personal preference.
- If the brisket does not fit whole, brown and cook in halves, but combine all parts back together for braising.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
