Oven-Braised Brisket and Onions

Oven-Braised Brisket and Onions

35 reviews, 4.9 star(s). 97% would make again

Ready in 4 hours 15 minutes

This is a delicious brisket recipe, with the beef turning meltingly tenderand accompanied by a rich and savoury sauce made of the beef drippings and onions. There is something very comforting about a slowly braised cut of beef. The long cooking time fills your home with delicious scents and provides the ideal setting for tougher cuts of meat to become tender and succulent. This time-honored recipe has to be more than 50 years old, for that's when a paternal (Polish) aunt shared it with my mother. Enjoy!!!


1 5-lb First-cut beef brisket; (or 6-lb)
1/4 cup Canola oil
3 large Yellow onions; (about 3 pounds), cut into 1/2-inch slices
4 cloves Garlic; minced
2 teaspoons Hungarian paprika; sweet or hot, or combination of both
2 Bay Leaves
3 cups Beef stock; (preferably homemade)
Coarse salt; to taste
Freshly ground black pepper; to taste

Original recipe makes 8 Servings



Heat oven to 375 degrees F.

Heat 2 tablespoons oil in a large Dutch oven over medium high heat. Pat brisket dry with paper towels and season with salt and pepper. Sear brisket well on both sides, about 8 minutes, set aside. Add remaining oil to in Dutch oven over medium high heat. Add onions and cook stirring, until softened and beginning to turn golden, add garlic, paprika, salt, and pepper and cook 1 minute. Add bay leaves and beef stock and bring to a boil. Return brisket to the Dutch oven, leaving lid 1/2-inch ajar, transfer to the heated oven and bake, 3-1/2 hours, or until tender (Add more water or stock as needed throughout the roasting time). Remove brisket from oven, transfer to a cutting board. Remove and discard bay leaves, using a handheld blender, puree broth and onions to smooth. Taste and adjust for seasoning with salt and pepper. Slice brisket against the grain and serve with onion puree.

Makes 8 to 10 Servings


As with so many recipes, this one is so much better the next day because the flavors have blended together. Another benefit to this method is that it permits you to skim the fat from the pan juices. Beef brisket has a mantle of fat that is left in place for baking to flavor the meat but should be removed from the gravy before eating. Also, once cooked and cooled, the brisket is infinitely easier to slice thinly across the grain. Prepare the roast the day before serving and simply reheat the sliced meat in the de-fatted pan juices on the day you will be serving it for a delicious and tender main course that satisfies your senses.

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Calories Per Serving: 305 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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imam 2y ago

Amazing! My family loved it.
mandypandy40 2y ago

Tried recipe using suggested variations. Was a hit with the family. A new family favorite. Delicious!
Dshadow 2y ago

Delicious and easy! I have been given many brisket recipes and by far this is my favorite and my family's. The meat was tender and full of flavor. Will keep in my favorites for sure!
anamvidal 3y ago

Absolutely delicious!! Super easy will definitely make again!
meganmurray1 3y ago

Delicious and easy to make, a real Keeper!!
Pelum 3y ago

Fail-safe. Delicious every time. Have made the last two Christmas Eves. Also have made into sandwiches on rolls with vinegar coleslaw.
terrylive 3y ago

I've made this on many occasions now and again for our families Christmas Eve dinner. The brisket was fabulous! Mouthfulls of luscious comfort!
drouchea 3y ago

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