Braised Beef Brisket
Braised Beef Brisket with caramelized onions is a stunning entree that’s perfect for big holiday feasts, dinner parties, or date nights at home! Tender beef brisket is made delicious with bold ingredients like red wine, garlic, beef stock, and a medley of seasonings that really enhance the savory flavor in the very best way.
I’ve done it! I’ve officially found the very best Christmas entree that isn’t your usual spiral ham or Standing Prime Rib Roast. Don’t get me wrong, I love a good perfectly cooked ham, but I also really enjoy breaking tradition now and then. This braised beef brisket is absolutely stunning to slice and serve with tender, sweet caramelized onions scattered all across the top of it. I think I might be drooling right now just thinking about it!
Brisket isn’t just perfect for Christmas, either. Hanukkah, New Years Eve, or any other holiday feast you have coming up would be so much more delicious if you served this braised beef brisket. It’s unbelievably tender and flavorful thanks to the low and slow cooking process and deeply savory ingredients it’s cooked in. It’s always a huge hit no matter what the occasion may be. It’s made from the same cut as my Corned Beef and Cabbage Recipe so you know it’s going to be amazing.
I have a few notes about the ingredients in this brisket recipe that you should check out before you start cooking. That way, you have the very best results every single time! Just scroll down to see the quick little tips and tricks I’ve learned while making this brisket. Trust me – I had a pretty wonderful time making this recipe more than once to test it out. My family was also pretty thrilled!
Simple Ingredients You Will Need
For the most amazing beefy, savory, rich flavor, check out these tips before you head to the grocery store:
- Brisket – A 6lb brisket works perfectly for this recipe. When choosing your brisket at the store, grab one that has good color to it! The fat should be white while the meat itself should be red.
- Oil – Olive oil works best. Avocado oil may also work in a pinch.
- Onions – It’s very important to use yellow onions! They have the most natural sweetness and caramelize the best.
- Garlic – Crush the garlic cloves before using. This will help them omit even more aroma and flavor.
- Tomato Paste – This is what really enhances that savory flavor in the best way.
- Red Wine – A rule of thumb to consider while cooking with wine is to use a good quality bottle that you’d actually enjoy drinking.
- Crushed Tomatoes – Try to avoid picking a can that includes basil.
- Beef Stock – This is one of the many recipes I enjoy using my homemade beef stock in.
- Brown Sugar – You can always make your own if needed simply by combining 1 cup of white granulated sugar with 1 TBSP of molasses.
- Seasonings – You’ll need some Italian seasoning, garlic powder, onion powder, smoked paprika, salt and pepper.
How to Make Beef Brisket
Low and slow is the key to success with tender, juicy brisket in the oven. Scroll down to the recipe card to find more detailed ingredient measurements and step-by-step instructions!
- Prep. Pat the brisket dry and season with salt and pepper.
- Sear. Heat the oil and add the brisket to the pot browning on both sides.
- Flavor it. Add the onions, garlic, tomatoes, beef stock, wine and seasonings.
- Braise. Cover and cook for 2 hours until tender.
- Serve. Serve the brisket with the onions and braising liquid.
Best Sides for Braised Brisket
Plate this brisket with any of your favorite holiday side dishes! The ones you see pictured are my favorites to pair with brisket – mashed potatoes and green beans.
How to Store Leftovers
Transfer leftover brisket to an airtight container and store in the refrigerator for up to 3 days. Brisket is great for sandwiches or soups during the week for a quick dinner option.
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Get the Recipe: Braised Beef Brisket Recipe
Ingredients
- 6 lbs brisket
- Salt and pepper
- 1 tablespoon olive oil
- 3 large onions, sliced
- 4 garlic cloves, crushed
- 3 tablespoons tomato paste
- 1 cup red wine
- 1 can crushed tomatoes
- 1 1/2 cups beef stock
- 1/4 cup brown sugar
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon smoked paprika
Equipment
Instructions
- Preheat oven to 325˚F.
- Pat the brisket dry with a paper towel and season liberally with salt and pepper.
- Heat the oil in a large dutch oven and add the brisket to the pot. Sear until deeply browned, approximately 5-8 minutes. Flip and brown on the opposite side.
- Remove the brisket from the pot and transfer to a platter.
- Add the onions to the pot and cook until slightly softened, approximately 2-3 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the tomato paste and stir to combine. Cook for 1-2 minutes longer.
- Return the brisket to the pot and top with the onions.
- Add the red wine, tomatoes, beef stock, brown sugar, Italian seasoning, garlic powder, onion powder and paprika. Stir to combine. Be sure the brisket is submerged under the onions and liquid.
- Cover the brisket with a lid and transfer to the oven.
- Cook the brisket for 1 1/2 -2 hours or until fork tender.
- Remove the brisket from the oven, uncover and transfer the brisket to a large cutting board. Rest the brisket for 10-15 minutes.
- Slice and serve with the onions and braising liquid.
4 Comments on “Braised Beef Brisket”
Which part of the brisket do you use, the point or the flat?
It’s from the flat.
I’m planning on making this recipe today for a delayed Christmas dinner. I was hoping to have in the oven before the guests arrive but that will be at 1:00 but not eating until 4:00. Two hours doesn’t seem long enough for a 6 pound brisket. I’ve read other recipes for a 4 pound brisket & they say 4 hours at 325 degrees. I feel like it should be 4 hours not 2 hours. Will I ruin my dinner?
Our’s was finished after 2 hours, however, you can’t overbraise it if you go a little longer. It definitely doesn’t need 4 hours but it won’t ruin your dinner if you do 3-4 hours.