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Onion-Braised Brisket (A Foolproof Holiday Showstopper!)

A beautiful plate of a homemade, elegant, and sliced Onion-Braised Brisket, being served over creamy polenta at a holiday dinner.

A hearty and flavorful recipe for an Onion-Braised Brisket, perfect for a holiday meal or special occasion. This dish features a 5-pound beef brisket that is seared and then slow-braised for hours in a rich, savory sauce made with stout beer, a packet of onion soup mix, and a generous amount of both yellow and pearl onions. The brisket becomes exceptionally tender and is served with the thick, caramelized onion gravy, ideally over polenta or mashed potatoes.

Ingredients

  • 1 (5-lb.) beef brisket (first cut)
  • 4 tsp. kosher salt
  • 4 tsp. coarsely ground black pepper
  • 1 Tbsp. paprika
  • 1 Tbsp. olive oil
  • 4 medium yellow onions, sliced 1/2-in.-thick
  • 1 (14.4-oz.) pkg. frozen pearl onions
  • 1/4 cup tomato paste
  • 2 Tbsp. light brown sugar
  • 2 cups stout beer, plus more as needed
  • 1 cup tap water
  • 1 (1.4-oz.) envelope onion soup mix
  • Polenta or mashed potatoes, for serving
  • Chopped fresh chives, for garnish

Instructions

  1. Rub the brisket all over with salt, pepper, and paprika. Let it sit at room temperature on a large rimmed baking sheet for 1 hour.
  2. Preheat the oven to 325°F.
  3. Heat the olive oil in a large Dutch oven over medium-high heat. Add the brisket and cook for 3 to 4 minutes per side, until well browned. Transfer the brisket to a baking sheet.
  4. Reduce the heat to medium and add the sliced yellow onions and pearl onions to the Dutch oven. Cook, stirring often, for about 15 minutes, until softened and beginning to caramelize.
  5. Stir in the tomato paste and brown sugar; cook, stirring constantly, for about 2 minutes.
  6. Stir in the beer, water, and onion soup mix. Bring the mixture to a simmer over medium heat.
  7. Return the brisket to the Dutch oven, fat side down, nestling it in the onion mixture. Ensure the brisket is about halfway submerged in liquid (add more beer if needed).
  8. Cover the Dutch oven and bake in the preheated oven for about 3 hours, flipping the brisket halfway through. The brisket is done when it is very tender. Check periodically to ensure the brisket remains halfway submerged.
  9. Remove the brisket from the oven and let it rest for about 20 minutes before carving.
  10. Trim any excess fat from the brisket and skim the fat from the top of the braising liquid.
  11. Serve the brisket with the pan juices and onions over polenta or mashed potatoes, and garnish with chives.

Notes

  • Letting the seasoned brisket rest at room temperature for an hour helps to ensure a more even cook.
  • The brisket should always be about halfway submerged in the braising liquid; add more beer or water during cooking if necessary.
  • Resting the brisket for 20 minutes before carving is a crucial step that allows the juices to redistribute, ensuring a moist and tender result.
  • The article suggests serving this dish over polenta or mashed potatoes.

Find it online: https://www.eatswithsoul.com/onion-braised-brisket/

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