A savory and comforting dish combining tender beef brisket with caramelized onions, perfect for family gatherings or a cozy night in.
Ingredients
Scale:
4-pound beef brisket, preferably well-marbled
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1/4 cup olive oil
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
1 tablespoon brown sugar
3 large onions, thinly sliced
2 tablespoons vegetable oil
2 cups beef broth
1 cup red wine (optional)
2 bay leaves
Fresh parsley, chopped (optional)
Instructions
Pat the brisket dry with paper towels. In a small bowl, mix the dry rub ingredients. Rub the mixture evenly over the brisket, pressing it into the meat with your hands. Let it sit at room temperature for about 30 minutes.
In a separate bowl, whisk together olive oil, apple cider vinegar, Worcestershire sauce, minced garlic, and brown sugar. Place the brisket in a large resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 4 hours or overnight.
Preheat your oven to 300°F (150°C). Heat vegetable oil in a large ovenproof pot or Dutch oven over medium-high heat. Remove the brisket from the marinade (reserve the marinade) and sear it on both sides until browned, about 4 minutes per side.
In the same pot, add sliced onions. Cook over medium heat, stirring occasionally, until the onions are deeply caramelized, about 20 minutes.
Pour the reserved marinade into the pot, scraping up any browned bits from the bottom. Add beef broth, red wine (if using), and bay leaves. Return the brisket to the pot, nestling it among the onions and liquid.
Cover the pot with a lid and transfer it to the oven. Slow-cook for about 3 to 4 hours, or until the brisket is fork-tender. Check occasionally, adding more broth if necessary.
Remove the brisket from the oven and let it rest for at least 15 minutes before slicing against the grain. Serve with the onions and a generous ladle of the onion gravy. Garnish with chopped parsley if desired.
