Holiday Brisket with Savory Onion Jus
Elevate your holiday table with this tender and flavorful Holiday Brisket with Savory Onion Jus—an irresistible centerpiece perfect for festive gatherings. This recipe highlights a perfectly seasoned beef brisket, slow-braised in a rich medley of caramelized onions, dry red wine, and aromatic herbs like thyme and bay leaves. The result is a melt-in-your-mouth roast served with a silky onion jus, made from the deeply infused braising liquid and finished with a touch of butter for added richness. Perfectly paired with mashed potatoes or roasted vegetables, this slow-cooked masterpiece is ideal for cozy celebrations and will leave your guests savoring every bite. Optimize your holiday cooking with this show-stopping brisket recipe, combining simplicity and gourmet appeal in every slice.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 large yellow onions
- 4 whole garlic cloves
- 3 cups beef broth
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 2 bay leaves
- 4 thyme sprigs
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef brisket dry with paper towels and season both sides evenly with kosher salt, black pepper, paprika, and garlic powder.
Heat the olive oil in a large oven-safe Dutch oven (or heavy pot) over medium-high heat.
Sear the brisket on both sides for about 4-5 minutes per side until deep brown. Remove the brisket and set aside.
Peel and thinly slice the onions. Mince the garlic cloves.
Reduce the heat to medium and add the onions to the same pot. Cook until golden and caramelized, about 10-12 minutes, stirring occasionally.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the all-purpose flour and tomato paste, cooking for 1-2 minutes to create a roux.
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
Add the beef broth, bay leaves, and thyme sprigs. Stir to combine.
Return the brisket to the pot, ensuring it is mostly submerged in the liquid. Cover the pot with a lid and transfer it to the oven.
Cook for 3 1/2 to 4 hours, or until the brisket is tender and easily pulls apart with a fork.
Remove the pot from the oven and transfer the brisket to a cutting board to rest for 15 minutes.
Strain the liquid from the pot into a saucepan, discarding the solids. Simmer and reduce the jus for about 10 minutes over medium heat.
Whisk in the butter to finish the sauce for a silky texture.
Slice the brisket against the grain into thin slices and serve with the onion jus drizzled on top.
Nutrition Facts
Calories |
5078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.0 g | 333% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 1738 mg | 579% | |
| Sodium | 10828 mg | 471% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 25.2 g | ||
| Protein | 551.0 g | 1102% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 415 mg | 32% | |
| Iron | 56.1 mg | 312% | |
| Potassium | 7046 mg | 150% | |
*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.
