Braised Beef Brisket with Onions Recipe

This Braised Beef Brisket with Onions Recipe is a flavorful and tender dish that is perfect for special occasions like Thanksgiving. The slow cooking process allows the beef to absorb the rich flavors of the onions and spices, resulting in a melt-in-your-mouth experience.

With simple ingredients and straightforward cooking techniques, this recipe is accessible for home cooks looking to impress their guests with a hearty meal.

Tender Braised Beef Brisket with Onions

This recipe features a succulent beef brisket braised with onions, garlic, and herbs, creating a savory sauce that pairs perfectly with mashed potatoes or crusty bread. The dish takes about 4 hours from start to finish and serves 6-8 people.

Ingredients

3-4 pounds beef brisket, trimmed
2 large onions, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tablespoons olive oil
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried thyme
2 bay leaves
Fresh parsley for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 300°F (150°C).
Sear the Brisket: In a large Dutch oven, heat the olive oil over medium-high heat. Season the brisket with salt and pepper, then sear it on both sides until browned, about 4-5 minutes per side. Remove the brisket and set aside.
Sauté Onions and Garlic: In the same pot, add the sliced onions and cook until softened and caramelized, about 8-10 minutes. Stir in the minced garlic and cook for an additional minute.
Add Liquid and Seasonings: Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot. Stir in the brown sugar, thyme, and bay leaves.
Braise the Brisket: Return the brisket to the pot, ensuring it is submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3-4 hours, or until the meat is fork-tender.
Rest and Serve: Once cooked, remove the brisket from the pot and let it rest for 15 minutes before slicing. Serve with the onions and sauce spooned over the top, garnished with fresh parsley if desired.