Onion Beef Brisket recipe

Preheat your oven to 325°F (160°C). Season the brisket generously on all sides with salt, black pepper, and onion powder. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 5–7 minutes per side until deeply browned, then transfer it to a plate.

Lower the heat to medium. Add all four sliced onions to the remaining rendered fat in the Dutch oven. Stir frequently, scraping up any browned bits from the bottom of the pot, until the onions soften and turn translucent and light golden brown. Stir in the garlic and tomato paste for 1 minute.

Pour in the red wine (or a splash of broth with Worcestershire sauce) to deglaze the pan, scraping the bottom clean. Add the beef broth, bay leaves, and thyme sprigs. Bring the liquid to a gentle simmer.

Nestle the seared brisket back into the pot, fat side up, pushing it down into the bed of onions. Cover tightly with a lid (or foil) and transfer to the oven. Bake for 3 to 3.5 hours, or until a fork slides into the center of the meat with virtually no resistance.

Transfer the brisket to a cutting board, tent with foil, and let it rest for 15 minutes. Slice against the grain into 1/4-inch slices. Discard the bay leaves/thyme stems from the pot, skim any excess oil from the top of the onion gravy, and spoon the warm caramelized onions and sauce over the sliced beef.