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Irresistible Beef Brisket with Caramelized Onions

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A slow-cooked beef brisket recipe featuring tender, juicy meat paired with sweet, golden caramelized onions for a rich and flavorful comfort meal.

Ingredients

Scale
  • 4–5 pounds beef brisket (well-marbled with fat cap)
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1.5 teaspoons salt
  • 1 teaspoon black pepper
  • Optional: 1/2 cup red wine

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Pat the beef brisket dry with paper towels. Season generously with salt, pepper, smoked paprika, and dried thyme, rubbing it all over the meat.
  3. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the sliced onions and a pinch of salt. Stir often and cook for 20-25 minutes until golden brown and sweet.
  4. Push onions to the side of the pot. Increase heat to medium-high and add the brisket fat-side down. Sear for 4-5 minutes per side until a deep brown crust forms.
  5. Stir in minced garlic with the onions and cook for 1 minute until fragrant. Pour in beef broth, Worcestershire sauce, and red wine if using, scraping the bottom to lift brown bits. Sprinkle brown sugar over the onions.
  6. Nestle the brisket back into the Dutch oven, fat side up, on top of the onions and liquid. Cover with a tight-fitting lid.
  7. Place the pot in the oven and cook for 3.5 to 4 hours, or until the brisket is fork-tender and reaches an internal temperature of about 195°F (90°C). Check halfway through and add more broth if liquid evaporates.
  8. Remove the brisket from the oven and transfer to a cutting board. Tent loosely with foil and let rest for at least 20 minutes.
  9. Slice the brisket against the grain into thin slices. Spoon the caramelized onions and pan juices over the top and serve.

Notes

Use a meat thermometer to ensure brisket reaches 195°F for tenderness. Rest meat for at least 20 minutes before slicing to retain juices. Slice against the grain for best texture. If onions brown too quickly, lower heat and add a splash of water to prevent burning. Slow cooker option available by transferring seared brisket and onions to slow cooker and cooking on low for 8-10 hours.

Nutrition

Keywords: beef brisket, caramelized onions, slow cooked brisket, comfort food, tender beef, easy brisket recipe

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