Easy Onion-Braised Brisket

Preparation info
  • Yield: about


    • Difficulty


Appears in
Jewish Holiday Cooking

By Jayne Cohen

Published 2008

  • About

A featured player in countless holiday productions throughout the Diaspora, sautéed onion takes on multiple roles here, providing not only the wonderfully savory flavor but also all the aromatic moisture in which the brisket gently braises, and even the body for the simple, flour-free gravy.


  • 5 tablespoons mild olive oil
  • A first- or second-cut beef brisket (about 5 pounds), trimmed


Heat 3 tablespoons of the oil over medium-high heat in a large Dutch oven or heavy flameproof casserole large enough to accommodate the meat in one layer (see Cook’s Note). Add the brisket, and brown it well to caramelize the meat on all sides, abou