Braised Brisket with Onions Garlic
Tender, flavorful, and soul-warming, this Braised Brisket with Onions and Garlic is the ultimate comfort food for cozy gatherings or special occasions. This slow-cooked masterpiece combines succulent beef brisket seared to golden perfection with a luxurious blend of caramelized onions, garlic, red wine, and beef stock, creating a rich and aromatic braising liquid. Infused with hints of fresh thyme and bay leaves, every bite bursts with savory depth. Perfect for a hearty family dinner or make-ahead entertaining, this dish is as versatile as it is satisfying. Serve the buttery, melt-in-your-mouth slices alongside the silky onions and the deeply flavored sauce for a meal that is both rustic and elegant. Take your time to enjoy the process—this oven-braised brisket recipe is worth every moment of its slow-cooking magic. Keywords: braised brisket, slow-cooked beef, caramelized onions, garlic, red wine sauce, comfort food recipe.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 large yellow onions
- 6 garlic cloves
- 2 cups beef stock
- 1 cup red wine
- 2 tablespoons tomato paste
- 4 fresh thyme sprigs
- 2 bay leaves
Instructions
Preheat your oven to 325°F (165°C).
Pat the brisket dry with paper towels, then season it generously on both sides with salt and black pepper.
Lightly coat the brisket with flour, shaking off any excess.
Heat the olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the brisket on both sides until deeply browned, about 5-6 minutes per side. Transfer the brisket to a plate and set aside.
Peel and thinly slice the onions. Peel and smash the garlic cloves.
Reduce the heat to medium and add the onions to the pot. Cook, stirring occasionally, until the onions are softened and golden brown, about 10 minutes.
Add the garlic, stirring until fragrant, about 1-2 minutes.
Stir in the tomato paste and cook for 1 minute, allowing it to deepen in flavor.
Return the brisket to the pot, placing it on top of the onions and garlic.
Pour in the beef stock and red wine, ensuring the liquid comes about halfway up the brisket. Add the thyme sprigs and bay leaves.
Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Bake for 3-3.5 hours, or until the brisket is fork-tender. Check halfway through to ensure the liquid hasn’t evaporated too much, adding a bit more stock if needed.
Remove the brisket from the pot and let it rest on a cutting board for 10 minutes before slicing.
While the brisket rests, skim off any excess fat from the surface of the braising liquid. Taste and adjust seasoning with additional salt or pepper, if needed.
Slice the brisket across the grain and serve with the onions, garlic, and braising liquid as a sauce.
Nutrition Facts
Calories |
4950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.5 g | 317% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 13377 mg | 582% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 20.7 g | ||
| Protein | 547.0 g | 1094% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 377 mg | 29% | |
| Iron | 54.5 mg | 303% | |
| Potassium | 6520 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
