Jewish-Style Braised Brisket with Caramelized Onions and Carrots

Steps

1. Step 1

   Heat the oven to 325°F. Pat the brisket dry with paper towels. Mix the salt, pepper and paprika in a small bowl and rub it all over both sides of the meat.

   5 min · 325°F

   • 1 flat-cut beef brisket (4 to 5 lb), fat cap trimmed to about 1/4 inch
   • 2 1/2 tsp kosher salt
   • 1 tsp black pepper
   • 1 tsp sweet paprika
2. Step 2

   Heat the oil in a large Dutch oven over medium-high heat until it shimmers. Lay the brisket in fat-side down and sear without moving it until deeply browned, about 6 minutes, then turn and brown the other side, about 5 minutes. Move it to a plate. If the fat in the pot looks burnt, pour off all but about 2 tablespoons.

   12 min

   • 1 flat-cut beef brisket (4 to 5 lb), fat cap trimmed to about 1/4 inch
   • 2 tbsp vegetable oil
3. Step 3

   Turn the heat to medium and add all the onions with a pinch of salt. They will mound up high; stir until they start to collapse. Cook, stirring every few minutes and scraping the browned bits off the bottom, until the onions are soft, shrunken and a deep golden brown, 25 to 30 minutes. Lower the heat if they darken too fast.

   30 min

   • 3 lb yellow onions (about 5 large)
4. Step 4

   Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Pour in the wine and simmer, scraping the bottom, until it has reduced by about half, 3 to 4 minutes. Add the broth, thyme and bay leaves and bring to a simmer.

   6 min

   • 6 cloves garlic
   • 1 tbsp tomato paste
   • 1 cup dry red wine
   • 2 cups beef broth
   • 2 sprigs fresh thyme
   • 2 bay leaves
5. Step 5

   Nestle the brisket into the pot fat-side up, spooning some onions over the top. The liquid should come about halfway up the meat. Cover tightly and braise in the oven for 2 hours.

   2 hr, hands-off · 325°F

   • 1 flat-cut beef brisket (4 to 5 lb), fat cap trimmed to about 1/4 inch
6. Step 6

   Scatter the carrots around the meat, cover again and keep braising until a fork slides into the thickest part of the brisket with almost no resistance, 1 to 1 1/2 hours more.

   1 hr 15 min, hands-off · 325°F

   • 1 1/2 lb carrots
7. Step 7

   Move the brisket to a cutting board and let it rest 20 minutes. Fish out the bay leaves and thyme stems. If the gravy looks thin, set the pot on the stove over medium-high heat and simmer until it thickens to a loose sauce, 5 to 10 minutes; taste and add salt as needed.

   20 min

   • 1 flat-cut beef brisket (4 to 5 lb), fat cap trimmed to about 1/4 inch
8. Step 8

   Find the direction the muscle fibers run and slice the brisket against them into 1/4-inch slices. Lay the slices back into the onion gravy, spoon some over the top and warm through over low heat, about 5 minutes. Scatter with parsley and serve. To make ahead, cool and refrigerate the sliced brisket in its gravy up to 3 days, then reheat covered at 325°F for 30 to 40 minutes — the flavor is even better.

   5 min

   • 1 flat-cut beef brisket (4 to 5 lb), fat cap trimmed to about 1/4 inch
   • 2 tbsp flat-leaf parsley

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026