Elaine's Brisket

Transform your next family dinner into a heartwarming feast with Elaine’s Brisket, a tender, slow-cooked masterpiece that’s bursting with rich, savory flavors. This recipe starts by perfectly searing a 5-pound beef brisket, locking in its natural juices before it’s slow-braised in a deeply flavorful combination of caramelized onions, beef broth, tomato paste, and a touch of Worcestershire sauce. A hint of paprika and garlic elevates the dish, while bay leaves infuse the braising liquid with an earthy aroma. With just 20 minutes of prep time, this one-pot recipe achieves fork-tender perfection after a few hours in the oven. Serve it with the luscious pan juices draped over each slice for a show-stopping centerpiece that’s perfect for holidays, gatherings, or an indulgent weeknight meal.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 5 pounds Beef brisket
• 2 tablespoons Kosher salt
• 1 tablespoon Black pepper
• 1 tablespoon Paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Vegetable oil
• 2 large Yellow onions
• 2 cups Beef broth
• 3 tablespoons Tomato paste
• 3 tablespoons Worcestershire sauce
• 2 Bay leaves

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

Pat the brisket dry with paper towels and season both sides generously with kosher salt, black pepper, paprika, garlic powder, and onion powder.

Step 3

Heat a large, oven-safe Dutch oven over medium-high heat. Add the vegetable oil and swirl to coat the bottom.

Step 4

Sear the brisket for about 4-5 minutes on each side until a deep golden-brown crust forms. Remove the brisket from the pot and set aside.

Step 5

Slice the onions into thick rings and add them to the Dutch oven. Cook for 5-6 minutes, stirring occasionally, until softened and slightly caramelized.

Step 6

Stir in the beef broth, tomato paste, and Worcestershire sauce. Scrape the bottom of the pot with a wooden spoon to deglaze and incorporate all the browned bits.

Step 7

Return the brisket to the pot, fat-side up, and nestle it into the liquid. Add the bay leaves.

Step 8

Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

Step 9

Cook for 3 1/2 to 4 hours, basting the brisket with the juices every hour, until the meat is fork-tender and can easily pull apart.

Step 10

Remove the brisket from the pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain.

Step 11

Serve the brisket with the onions and pan juices spooned over the top.

Nutrition Facts

Serving size	(3202.9g)

Amount per serving	% Daily Value*
Calories	5753.1

Total Fat 301.1g	0%
Saturated Fat 109.5g	0%
Polyunsaturated Fat 27.5g
Cholesterol 2131.9mg	0%
Sodium 14551.2mg	0%
Total Carbohydrate 60.2g	0%
Dietary Fiber 12.2g	0%
Total Sugars 24.5g
Protein 680.2g	0%

Vitamin D 181.4IU	0%
Calcium 455.5mg	0%
Iron 71.3mg	0%
Potassium 8352.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 48.0%

Carbs: 4.2%