Woo-weeeeeeee, the weather just took a dip and it’s time to dust off the cobwebs in my oven and start braising all the things!

First up, this amazingly delicious, braised brisket with caramelized onions and lots of garlic and thyme. Just imagine what your house will smell like when you pop this gorgeous combo in the oven to work its magic – flat tip brisket, sweet onions, whole cloves of garlic, fresh thyme, splash o’wine and some homemade chicken stock…..

Drooling yet? And here’s the best part – this recipe basically cooks itself. Sure, you have to slice the onions and brown the brisket before popping both into the pan and topping them with the rest of the goodies, but that’s the extent of the real work here. Cover the pot and place it in the oven so it can work it’s magic. What comes out is a pure magic – a tender and delicious braised brisket smothered in a French onion soup-like sauce mixed with whole roasted cloves of garlic and fresh thyme.

This is a great meal for those Sundays when you are lazing around the house watching Netflix specials or reading your favorite book – or maybe those Saturdays when you are working hard in the yard or decorating for (insert your favorite holiday here.) Serve it with a big scoop of the caramelized onions, some mashed potatoes or polenta, a side of veggies – add some gremolata to the top, or maybe a bunch of fresh chopped herbs – and dinner is served.

It’s a one pot meal, so clean up is easy and I can honestly say that the worst part about this recipe is when you reach for another serving and realize it all gone! It’s a great meal to make ahead of time (always tastes better the next day), easily frozen, even easier to reheat and once you taste it, you will be so happy that you cleaned off your oven cobwebs too.

XO,

Jenn

PS Here are some other braised recipes you might enjoy:
Asian braised beef with pok choy and purple sticky rice – a delicious mash up of chilies, ginger and spices to keep the cold weather at bay!!
Guinness beef stew with roasted root vegetables – a fun twist on a classic dish!!
braised cabbage with horseradish cream – creamy, rich, and full of flavor – the perfect vegetable side!!
corned beef and cabbage – enough said!! 🙂

braised brisket with caramelized onions and garlic

This tender and delicious braised brisket is cooked in an almost French onion soup-like sauce with caramelized onions, hints of roasted garlic and thyme.

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Prep Time 30

Cook Time 3 30

Course Main Course

Servings 8 people

Ingredients

5-6 lb flat-cut beef brisket, trimmed of the thick pieces of fat, leaving only a thin layer of fat
1 1/2 tbsp kosher salt
1 tsp black pepper
3 tbsp olive oil
8 each sweet white onions, like Vidalia, peeled and sliced 1/2 inch thick
6 cloves garlic
3 sprigs fresh thyme
2 cups white wine
4 cups chicken broth

Instructions

Directions

Preheat your oven to 325 degrees
Pat the brisket dry and sprinkle liberally on both sides with salt and pepper. Heat a heavy roasting pan or enameled cast-iron pot over medium high heat, using two burners if your pot is on the larger side. Add the oil and heat until hot. Sear the mean, fat side down, until golden brown, and crusty brown, about 10 minutes. Carefully flip the brisket and sear on the other side for another 5-7 minutes. Remove the brisket to a large plate or platter or baking sheet. Remove all but 2 tablespoons of fat from the pan.
Turn the heat down to medium-high heat add the sweet onions to the pan and cook, scraping the bottom until just starting to brown, 4 to 5 minutes. Add the wine and cook until reduced by about a third, about 4 minutes. Add the chicken broth, garlic cloves and thyme sprigs. Return the brisket and any juices to the pan, cover tightly with foil, transfer to the oven and cook for 1 1/2 hours.
Carefully transfer the brisket to a cutting board and slice the meat across the grain into approximately 1/8-1/4 inch thick slices. Remove the thyme sprigs. Return the brisket slices back to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backwards. Cover the pot tightly and return to the oven.
Lower the heat to 325 degrees and cook the brisket until fork tender, 1 3/4 to 2 1/2 hours, or longer if necessary. At this point, you can serve the brisket or refrigerate overnight (see below for storage and reheating instructions).

Storage, Freezing and Reheating

You can refrigerate the brisket overnight before serving. Remove the onions from the brisket and store separately. The fat will harden as the brisket and sauce chill, making it easy to spoon the fat out and discard.
To reheat, add the onions back to the sauce and brisket. Cover and reheat in a 325 degree oven for about 45 minutes.
The brisket freezes well for up to 2 months. Defrost in the refrigerator for two days before you want to serve it, then reheat in a 325 degree oven until hot, about 45 minutes.

Keyword beef, braise, brisket, garlic, onions