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Old-Fashioned Beef Brisket

A Dutch oven brisket braised low and slow with onions, tomato paste, and Worcestershire sauce until fork-tender. The kind of holiday roast that carries the whole table.
Course Main Course
Cuisine American
Keyword beef brisket, beef recipes, easter recipes, heritage recipes, holiday & celebration
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Author Maggie

Ingredients

  • 4 pound beef brisket flat trimmed to 1/4 inch fat cap
  • 3 large yellow onions, sliced thick
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups beef broth
  • 4 cloves garlic, smashed
  • 2 tablespoons vegetable oil
  • salt and black pepper generous seasoning

Instructions

  1. Preheat oven to 300 degrees F. Season the brisket generously on all sides with salt and pepper.
  2. Heat oil in a large Dutch oven over high heat. Sear the brisket for 5 minutes per side until deep brown on both sides. Remove to a plate.
  3. Reduce heat to medium. Add the sliced onions and cook for 5 to 7 minutes until softened and starting to caramelize.
  4. Stir in garlic and tomato paste, cooking for 1 minute. Pour in beef broth and Worcestershire sauce, scraping up the brown bits.
  5. Nestle the brisket back into the pot, fat-side up. The liquid should come about halfway up the sides. Cover with a tight-fitting lid.
  6. Braise in the oven for 3.5 to 4 hours until the meat is fork-tender and pulls apart easily.
  7. Remove from oven and let rest with the lid on for 15 minutes. Slice against the grain into thin slices and spoon the braised onions and pan juices over the top.