Description
A richly savory beef brisket braised with sweet onions, garlic, tomato paste, and hearty carrots, delivering tender, flavorful meat perfect for a comforting family meal. This recipe features an oven-braised method yielding a well-browned crust and succulent texture, ideal for serving 8 to 10 people.
Ingredients
Scale
Brisket
- 6 pounds first-cut beef brisket
- Kosher salt (about 3 tablespoons total)
- Freshly ground black pepper (to taste)
- 1 to 2 tablespoons vegetable oil
Vegetables and Flavorings
- 3 pounds yellow onions (about 8 medium), halved 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) to prepare for braising the brisket.
- Prepare Brisket: Trim the brisket to leave only a thin layer of fat about 1/8- to 1/4-inch thick. Season the top generously with kosher salt and freshly ground black pepper.
- Brown Brisket: Heat a large 6.5-quart Dutch oven over high heat with 1 to 2 tablespoons vegetable oil until very hot. Place the brisket seasoned side down into the pan and season the exposed side with salt and pepper. Brown the brisket for about 5 to 7 minutes per side until a crust forms. If the brisket is too large, brown it in halves. Remove the browned brisket and set aside.
- Prepare Onions: While the brisket browns, halve and peel the onions, then slice into 1/4-inch thick pieces. A food processor slicer blade can speed this up.
- Cook Onions: Add the sliced onions to the now-empty Dutch oven, season with salt and pepper from the bowl, and cook over medium-high heat while stirring frequently for 10 to 15 minutes until the onions soften and become richly browned.
- Add Garlic and Tomato Paste: Stir in the smashed garlic cloves and cook for one minute, then stir in 4 tablespoons of tomato paste to combine flavors.
- Add Carrots and Combine: Add the peeled and chunked carrots to the pot and mix thoroughly with the onion mixture to prepare for braising.
- Braise Brisket: Return the browned brisket to the pot, nestling it among the vegetables. Add enough water or broth to cover about halfway up the meat. Cover the Dutch oven with its lid and place in the preheated oven.
- Cook Slowly: Braise the brisket in the oven at 350°F (175°C) for 3 to 4 hours, until the meat is very tender and easily pierced with a fork.
- Rest Brisket: Ideally, allow the brisket to rest overnight in its braising liquid to further develop flavor and tenderness before slicing and serving.
Notes
- Use a 6.5-quart oval Dutch oven to ensure the brisket fits comfortably while browning and braising.
- Adjust the amount of salt to taste but season generously to enhance the brisket's flavor.
- If you have a food processor with a slicing blade, use it to quickly slice the onions.
- An overnight rest after cooking significantly improves the flavor and texture of the brisket.
- Make sure to brown the brisket well to develop a flavorful crust before braising.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 140 mg
