Food and Recipes Meat Beef Onion-Braised Brisket 5.0 (2) 2 Reviews One Test Kitchen pro said this onion-braised brisket was better than her mama's. We know no better compliment. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. Southern Living's editorial guidelines Published on October 23, 2024 Recipe tested by Amanda Holstein Recipe tested by Amanda Holstein Amanda Holstein fell in love with baking at the age of 6, and continued growing her passion through culinary school and working in bakeries for over 10 years. Learn more about the Southern Living Test Kitchen Save Rate PRINT Share Close Photo: Jen Causey; Food Stylist: Emily Nabors Hall Active Time: 40 mins Total Time: 5 hrs Servings: 6 Jump to recipe "Growing up in a Jewish household, we take our brisket very seriously," says Southern Living Recipe Developer and Tester Amanda Holstein. "My mother's brisket has hands-down been the best I've ever tasted...until now." She continues, "Typically my mom cooks hers with a light beer, and she’ll throw a few oranges into the pan while cooking. This brisket is cooked with a stout beer, which gives the braising liquid a robust, rich, flavor. The onion soup packet threw me off at first, but it adds such a savory umami flavor. The tomato paste is cooked in the pan until caramelized which gives the flavor extra dimension, not to mention, the tender caramelized onion it is cooked with. The brisket soaks up all the delicious savory flavors of the braising liquid making it absolutely tender and delicious." "Overall—don't tell my mom—this is my new favorite brisket recipe," she concludes. We couldn't think of higher praise, though we're sure mom's brisket is great, too. Jen Causey; Food Stylist: Emily Nabors Hall Cook Mode (Keep screen awake) Ingredients 1 (5-lb.) beef brisket (first cut) 4 tsp. kosher salt 4 tsp. coarsely ground black pepper 1 Tbsp. paprika 1 Tbsp. olive oil 4 medium (8 oz. each) yellow onions, sliced 1/2-in.-thick(about 5 cups) 1 (14.4-oz.) pkg. frozen pearl onions 1/4 cup tomato paste 2 Tbsp. light brown sugar 2 cups stout beer, plus more as needed 1 cup tap water 1 (1.4-oz.) envelope onion soup mix Polenta or mashed potatoes, for serving Chopped fresh chives Directions Season brisket: Rub brisket all over with salt, pepper, and paprika. Let sit at room temperature on a large rimmed baking sheet for 1 hour. Jen Causey; Food Stylist: Emily Nabors Hall Sear brisket: Preheat oven to 325°F. Heat oil in a large Dutch oven over medium-high. Add brisket and cook until well browned on both sides, 3 to 4 minutes per side. Return to baking sheet. Jen Causey; Food Stylist: Emily Nabors Hall Soften onions: Reduce heat to medium and add yellow onions and pearl onions to Dutch oven. Cook, stirring often, until softened and beginning to caramelize, about 15 minutes. Jen Causey; Food Stylist: Emily Nabors Hall Add tomato paste and brown sugar: Stir in tomato paste and brown sugar; cook, stirring constantly, until slightly caramelized, about 2 minutes. Jen Causey; Food Stylist: Emily Nabors Hall Add beer, water, and soup mix: Stir in beer, water, and onion soup mix; bring to a simmer over medium. Jen Causey; Food Stylist: Emily Nabors Hall Return brisket to Dutch oven, fat side down, nestling in the onion mixture. (Half of the brisket should be submerged in liquid; if not, add more beer.) Jen Causey; Food Stylist: Emily Nabors Hall Bake brisket: Cover and bake in preheated oven until brisket is very tender, checking periodically to be sure brisket is always halfway submerged in the braising liquid, about 3 hours, flipping brisket after 1 1/2 hours. Jen Causey; Food Stylist: Emily Nabors Hall Trim fat: Remove from oven and let rest at room temperature before carving, about 20 minutes. Trim any excess fat from brisket and skim fat from top of braising liquid. Jen Causey; Food Stylist: Emily Nabors Hall Serve: Serve with pan juices and onions over polenta or mashed potatoes; garnish with chives. Jen Causey; Food Stylist: Emily Nabors Hall Rate It Print