Classic Jewish Brisket: Slow Braised with Caramelized Onions

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There’s nothing quite like the aroma of brisket slowly braising in the oven on a Friday afternoon. The smell fills every corner of your home and tells everyone within a mile radius that something wonderful is happening in your kitchen. I learned this recipe from my grandmother, who learned it from hers, and I’ve been making it for my own family for over twenty years now.

This isn’t just any brisket recipe. It’s the kind that turns a tough cut of meat into something so tender you can cut it with a fork. The secret lies in the long, slow braising process and the mountain of onions that cook down into a sweet, golden sauce. You’ll need about six large onions for a five-pound brisket, which might sound like a lot, but trust me on this one. They shrink down considerably and create the most incredible gravy.

Why This Brisket Recipe Works Every Time

I always make this brisket a day ahead. The flavors deepen overnight, and it’s actually easier to slice when it’s cold. You can reheat individual portions or warm the whole thing back up in the oven. The meat gets better with time, and the sauce thickens up beautifully. It’s also much easier to remove any excess fat once it’s been refrigerated.

Make-Ahead Tips for Perfect Results

This brisket works perfectly for Shabbat dinner, Rosh Hashanah, or any time you want to feed a crowd without too much fuss. Serve it with roasted root vegetables, mashed potatoes, or even over egg noodles. The leftovers make incredible sandwiches, and the gravy is perfect for dipping challah.

Classic Jewish Brisket: Slow Braised with Caramelized Onions - Jewish recipe
There's nothing quite like the aroma of brisket slowly braising in the oven on a Friday afternoon. The smell fills every corner of your home and tells everyone within a mile radius that something wonderful is happening in your kitchen. I learned this recipe from my grandmother, who learned it from hers, and I've been making it for my own family for over twenty years now. This isn't just any brisket recipe. It's the kind that turns a tough cut of meat into something so tender you can cut it with a fork. The secret lies in the long, slow braising process and the mountain of onions that cook down into a sweet, golden sauce. You'll need about six large onions for a five-pound brisket, which might sound like a lot, but trust me on this one. They shrink down considerably and create the most incredible gravy. I always make this brisket a day ahead. The flavors deepen overnight, and it's actually easier to slice when it's cold. You can reheat individual portions or warm the whole thing back up in the oven. The meat gets better with time, and the sauce thickens up beautifully. It's also much easier to remove any excess fat once it's been refrigerated. This brisket works perfectly for Shabbat dinner, Rosh Hashanah, or any time you want to feed a crowd without too much fuss. Serve it with roasted root vegetables, mashed potatoes, or even over egg noodles. The leftovers make incredible sandwiches, and the gravy is perfect for dipping challah.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 5 pounds beef brisket first cut preferred, trimmed of excess fat
  • 6 large yellow onions sliced thin
  • 3 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 cups beef broth low sodium
  • 1/2 cup dry red wine optional
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 4 sprigs fresh thyme or 1 teaspoon dried

Method
 

  1. Preheat oven to 325°F. Pat the brisket dry with paper towels and season generously on both sides with salt, pepper, paprika, and garlic powder.
  2. Heat 2 tablespoons of oil in a large Dutch oven or heavy roasting pan over medium-high heat. Sear the brisket fat-side down for 4-5 minutes until deep brown, then flip and sear the other side for another 4-5 minutes. Remove brisket and set aside.
  3. Add remaining tablespoon of oil to the same pan. Add sliced onions and cook over medium heat, stirring occasionally, for 15-20 minutes until they're golden brown and caramelized.
  4. Stir in tomato paste and cook for 1 minute until fragrant. Add wine if using, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  5. Add beef broth, bay leaves, and thyme. Return brisket to the pan fat-side up, nestling it into the onions. The liquid should come about halfway up the sides of the meat.
  6. Cover tightly with foil or a lid and braise in the oven for 3-4 hours, until the meat is fork-tender and shreds easily.
  7. Remove from oven and let rest for 15 minutes. Transfer brisket to a cutting board and slice against the grain. Strain the cooking liquid and skim off excess fat before serving as gravy.

Notes

For best results, make this brisket a day ahead. Cool completely, refrigerate overnight, then remove solidified fat and reheat gently. The meat will be easier to slice when cold. Store leftovers in refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 8g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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