Onion Braised Brisket for Two

This takes a while to cook so set this aside for a weekend. The recipe is slightly adapted from the original I found online that used a 6 pound brisket. That’s too big for my wife and myself. When I buy brisket I buy it when it’s on sale and divide it into 2 pound pieces and vacuum seal it for later. 2 pounds seems to be about the right size for us. I removed the 2 teaspoons of all-purpose flour, removed the carrot, used avocado oil instead of corn oil, and added asparagus and broccoli.

This is the first time I made this recipe. I should have used three onions instead of two and should have made my onion slices way thicker. During the braising process the onions just about disappeared. Which is fine if I wanted to make a sauce or gravy. After sautéing the asparagus and broccoli there is a ton of flavor left in the bottom of the pot. You can see in the pictures all the beautiful brown fond. If you want to make a sauce out of that simply take a half cup to a cup of beef broth and deglaze the pot immediately after removing the broccoli. Once the pot is deglazed you can add a couple tablespoons of butter to thicken the sauce. Put that on the side in a small bowl or gravy boat to spoon over your brisket.

I hope you give this a try!

Serving Size:
3.5 hours


  • 2 lbs – Flat Cut Beef Brisket
  • 2 tbsp – Avocado Oil or other neutral tasting oil
  • 3 – Large Onions – Sliced Thick
  • 3 – Garlic Cloves – Sliced Thick
  • 3 tbsp – Tomato Paste
  • Salt & Pepper


  1. Pre-heat oven to 350F
  2. Sprinkle salt & pepper on the outside of the brisket.
  3. Heat the oil over medium high heat in a heavy oven proof pot just big enough for the brisket. Enameled cast-iron is perfect if you have one.
  4. Brown the brisket on the top and bottom until well browned and crusty. About 5 minutes per side.
  5. Remove brisket to a platter or cutting board.
  6. Add onions to the pot and sauté until lightly browned and softened but not caramelized. About 10 minutes or so.
  7. Turn off the heat and add the brisket, and any remaining juices, on top of the onions and spread tomato paste on the top of the brisket. Add garlic around the sides. Sprinkle with more salt & pepper. Cover and place into pre-heated oven for 1 1/2 hours.
  8. Remove from oven and lower the heat to 325F.
  9. Place brisket on cutting board and slice into 1/8 slices. Return sliced brisket to the pot. If there are no juices in the pot add 2 to 3 tablespoons of water. Check seasoning and add more salt & pepper if necessary.
  10. Cover the pot and return to the oven for 1 1/2 hours or until brisket is tender. Check brisket for tenderness after about an hour. Also check to make sure pot is not dry. If it looks dry add a few more tablespoons of water.
  11. Remove brisket slices to a serving plater and drizzle with juices.
  12. Return pot to stovetop and place over medium high heat.
  13. Add asparagus spears and saute until just tender. Set aside.
  14. Add broccoli and saute until just tender. Set aside
  15. Serve on a platter topped with asparagus and broccoli.


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