Beef Brisket with Onions and Garlic

This dish for beef brisket is terrific to have in your back pocket for those times that require a warming, simple-to-prepare-yet-utterly-delicious supper. Braised in the stove for a couple of hrs, it requires no taking care of, so it’s the excellent meat to prepare when you have a million various other points taking place (oh hey there, holiday!). My household enjoys to offer thick pieces of brisket covered with its food preparation enhancements– onions and also garlic– together with garlic mashed potatoes as well as fit to be tied carrots on the side.

I’m passing away to attempt leftovers shredded and also established atop potato-leek pancakes or among these latke dishes (adjusted to be gluten-free) as defined by Melissa Clark at The New York Times, or, after enlarging up its frying pan juices, in poutine kind. Following time, probably!

Beef Brisket with Onions as well as Garlic

Heather Sage as well as Momma Jo (adjusted from Get Cooking)

Preparation Time: 5-10 mins

Food preparation Time: 3 hrs

Offers: 4– 6

If you do not possess a Dutch stove– or do not seem like angling it out of the closet– do not hesitate to prepare the brisket in almost any type of oven-proof recipe. The envisioned brisket was almost 3 extra pounds, as well as in shape completely in a 10 ″ cast iron frying pan. While anything cast iron is my front runner, an 8 ″ x8 ″ or 9 ″ x13 ″ glass or ceramic baking meal jobs, also!

Your butcher just have large pieces of brisket in the meat instance? Do not be reluctant, inquire to reduce you off a much more reasonably-sized section, the majority of will certainly in a heart beat!


  • 2– 3 extra pound flat-cut beef brisket (I like this leaner cut in contrast to the factor cut, do not utilize corned beef!)
  • 2– 3 huge yellow onions, cut in half, peel off and also reduce right into 1⁄2″ thick pieces (do not different layers)
  • 1 head garlic, trim stem end as well as peel off cloves
  • Kosher salt
  • Fresh ground black pepper


Preheat stove to 325 ° F. In all-time low of a Dutch stove or 10 ″ cast iron frying pan (or bigger, relying on the dimension of your brisket), set up concerning fifty percent of the onion pieces. Establish brisket, fat layer up, atop onions. Leading with staying onions as well as organize garlic cloves over top. Period with regarding 1⁄4 tsp Kosher salt as well as 1⁄8 tsp pepper. Cover with a tight-fitting cover or a sheet of nonstick light weight aluminum foil (kink it well to make a very tight top). Location brisket in the preheated stove and also braise for 3 hrs or till beef hurts. Enable to relax, covered, for around 15 mins prior to reducing pieces versus the grain.

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