Easiest Brisket with Caramelized Onions

10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ultimate Beef Brisket with Caramelized Onions is a perfect main course for weeknight dinner or for a holiday party, with leftovers perfect for sandwiches!

Beef Brisket topped with Caramelized Onions

Beef Brisket with Caramelized Onions

Flavorful, easy brisket may sound like I’m trying to trick you. With a tough cut of meat like brisket, you’d think it would take forever and lots of fuss to make flavorful.

Brisket is actually one of the most versatile cuts of meats you can cook with and you can serve it (cooked mostly the same way in fact!) for so many different occasions.

Brisket is Versatile

Brisket can be served as a weeknight meal, or for a special occasion. Another amazing thing about brisket? It is significantly less expensive than most cuts of meat. You can dress Brisket up with different veggies, or make a sandwich – the options are endless! Here are some ideas for how you to eat your beef brisket:


How to cook beef brisket in oven

Beef Brisket Q & A

Below I answer some questions that typically come up about cooking this brisket.

Q: How to cook this brisket in the slow cooker?

A: Add the ingredients to the slow cooker (onions on the bottom) and cook on low heat for seven hours on low. When the meat is done, remove it and place it on the platter. Strain out the onions and add them to a skillet with a tablespoon of butter on high heat and brown them.

Q: Options for how to cook brisket of beef?

A: Brisket can be cooked in the slow cooker on low heat for 7 hours. Brisket in an oven is also an option, you can cook in the oven for 3-4 hours. And lastly, you can smoke a brisket on the grill for 5-6 hours.

Q: How long do you cook a brisket in the oven at 225?

A: If cooking brisket in Oven, cooking at 225 degrees a brisket could take a full 5-6 hours to cook. I prefer 3-4 hours at 325 degrees.

Q: How do you make a tender brisket?

A: The beef brisket is generally considered to be a tougher cut of meat, so cooking low and slow in either a smoker, an oven, a slow cooker or an indirect heat grill is important to help break down the tough connective tissue.

Tools used in the making of this Beef Brisket with Caramelized Onions:
Cast Iron Skillet: This is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Food Turner: I use this to flip the chicken without damaging the skin and its super easy. I use this tool EVERY time I cook something that requires flipping, it is amazing.

Looking for more roasts?


  • Serve: Beef Brisket can be out at room temperature for up to 2 hours before you should cover it and place it in the fridge.
  • Store: Allow Beef Brisket to cool completely, then place in an airtight container and refrigerate for up to 4 days.
  • Freeze: You can freeze cooled Beef Brisket in a sealed container for up to 3 months. Before reheating, thaw overnight in the refrigerator.

Beef Brisket in baking dish

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Easy Brisket with Caramelized Onions

Ultimate Beef Brisket with Caramelized Onions is a perfect main course for weeknight dinner or for a holiday party, with leftovers perfect for sandwiches!
Yield 10 Servings
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main
Cuisine American
Author Sabrina Snyder


  • 4 tablespoons unsalted butter
  • 4 yellow onions , sliced
  • 1 teaspoon Kosher salt , divided
  • 2 tablespoons canola oil
  • 4 pound beef brisket
  • 1/2 teaspoon coarse ground black pepper
  • 2 cloves garlic , minced
  • 2 tablespoons Worcestershire sauce
  • 2 cup beef broth


  • Preheat the oven to 300 degrees.
  • In a large cast iron skillet melt the butter on medium heat and add in the onions and ½ teaspoon Kosher salt.
  • Cook for 15-20 minutes, stirring frequently until they start to caramelize.
  • Remove the onions from the pan and set aside. Add in the canola oil and turn the heat up to medium-high.
  • Season the brisket with the remaining ½ teaspoon salt and the pepper.
  • Brown on both sides for 3-5 minutes on each side.
  • Remove the beef and add the caramelized onions, garlic, Worcestershire sauce, and beef broth.
  • Stir well and add the brisket back in fat side up.
  • Cover the baking dish tightly with aluminum foil. Bake for 4 hours until meat is fork-tender.
  • Serve thinly sliced, against the grain.


Serving: 6g | Calories: 330kcal | Carbohydrates: 5g | Protein: 38g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 740mg | Potassium: 707mg | Sugar: 2g | Vitamin C: 3.9mg | Calcium: 25mg | Iron: 3.8mg
Keyword: Beef Brisket with Caramelized Onions

Easy Beef Brisket collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I must have missed something, but I don’t see when you would add the carmelized onions back into the pan? I set them aside while seating the brisket, as directed. I assumed that you would arrange them on top of the meat prior to putting the whole pan with the broth, etc. into the oven for baking. Hopefully it turns out ok tonight!?! Please clarify.?

    1. Hi Mary, The carmelized onions are added when you add the broth. We have corrected the recipe card. Thanks for asking!

  2. I start out in a cast iron skillet. Should I assume in step 10 that I am putting foil on top of the very hot cast iron skillet and cooking it in the oven at 325?

  3. Ive made this many times. Always a hit! My only suggestions is to make the day before and let it sit whole in fridge overnight. Next day, skim any fat and slice while its cold. Then put slices back in gravy and reheat!

  4. Don’t know if you still read these but I made this today and it was awesome, probably the best brisket I’ve ever had. I plan on making it my go to recipe for brisket. My wife even loved it and she’s not a beef lover. Wonderful, not much else to say.

  5. This is my “go to” Christmas dinner recipe. I followed the recipe, exactly, and it always comes out great.

  6. I made this recipe but I changed a few ingredients. We don’t like smoked anything so I left out the Cumin and Paprika but added basil, Montreal steak seasoning (1 tsp). I also added 6 cloves of garlic and a whole shallot (both minced). At first I thought 4 large onions was a lot but it was perfect! Carmelize the onions and follow the recipe. I cooked the brisket for 5 hours and it was absolutely fabulous!! Can’t wait to make it again. Savory and wonderful! I served it with mashed potatoes. BTW, the next day, whisk 2 TBS flour and a bit of beef broth and add to the gravy. It makes it a bit thicker and I froze the rest. Super good recipe!!

    1. Barbara, thank you for trying this recipe and I’m so glad you all loved it so much. I’m glad your substitutions worked out for you as well!

  7. I made this today and it was the first Brisket I ever made. We don’t like bbq smoke so we wanted savory. In the rub I left out the Paprika and Cumin and added a few other seasonings. Onions were a fantastic addition and everyone said it was a new “go to” meal for us. Really delicious! Don’t skip the caramelized onions. Really worth the hour or so to caramelize them. Great meal!!

  8. This looks delicious. I want to make it tomorrow. I’m in South Africa and just need to check the temperature – is this Celcius or Fahrenheit please?

  9. How do you know when it’s cooked? What temp are we looking for? Is there a way to find out whether tough or tender?

    1. You won’t want to put beef that’s been browned but not cooked into the fridge. It could introduce bacteria so I wouldn’t recommend it.

  10. Excellent, have made this many times now.
    Sauce reminds me of French onion soup.
    Beef always comes out very tender.

  11. Hi,
    I don’t have a cast iron skillet. Can I brown the meat in a large pot and then transfer to a roasting pan for the oven?

      1. My brisket is in the oven now. I can’t wait to try it. I’m lowering the temp & adding an hour. Setting my alarm to get it out to let it rest. Then into the fridge it goes. Tomorrow I will hear it up again for an hour then we will get to try it. So many ppl have said it tastes better the next day, I thought I’d try it. This is the very first brisket I have ever made. I did make a few adjustments to our taste. Added a touch of each: soy sauce, teriyaki sauce, smoke sauce, our fav bbq sauce & finally Worcestershire sauce w the recommended beef broth. A lot of ppl commented about cummin & other spices that weren’t in the recipe I used. So besides the sauces I mentioned above I only used caramelized onions & garlic. It smelled wonderful when I put it in the oven so I’m impatiently waiting for that perfect time to sit down & enjoy.

  12. Hi there! I just made this and took a little taste. AMAZING!!!

    I’m traveling tomorrow with it and will reheat for dinner. Do you suggest keeping the onions and broth separate from the brisket? Also, for reheating, what do you suggest. Cook both components together in a large pan? Oven? Separately?

    Thank you in advance!

    1. I’m so sorry, I know your meal is long gone now. For reheating I would’ve done 325 degrees, covered with foil for 15-20 minutes until heated through. I’m so sorry again for the crazy delay getting back to you.

  13. Making this for Christmas dinner. Brisket and onions? What’s not to love?

    Question. I’m not a fan of canola oil. Is there another oil you recommend? I probably have every oil imaginable in my house, with the exception of canola and vegetable oil. Neither of those are my preference.

    Thank you!

    1. You need something with a high smoke point so that’s why canola is a great choice. My second choice would be vegetable, haha, so let’s move on to third….peanut oil. Good luck!

  14. This brisket recipe was so very easy…. for which I was grateful! I made a big mistake, though. The recipe calls for Worcestershire and for some strange reason, I was thinking soy sauce. Hmmm…. the brisket did however, turn out sooo delicious! I was thankful I left the salt out of the broth and on the meat. I did pepper it liberally. My brisket was just over 4 pounds. I checked at 3 1/2 hours and it wasn’t tender at all. I left it in the oven for another hour and it was perfect! I surprised myself – I’ve never attempted a beef brisket before. Thank you for sharing your recipe – it was so simple and tasty!

    1. I’m glad you left the salt out too because the soy sauce you added definitely would have been enough saltiness for the dish. Glad it was still amazing! Thanks for the 5 stars, Amanda.

    1. I used beef base to make the broth (not sure if that’s what you’re asking). You can always add an extra scoop of base to richen the flavor too.