Easiest Brisket with Caramelized Onions

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This is the easiest, Ultimate Beef Brisket topped with Caramelized Onions. This brisket is simple enough for a regular family meal but flavorful enough for a holiday meal!

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.

Tender and juicy beef brisket

Looking for more roasts?

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.
Pig Tail Flipper: 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.
Beef Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.


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Easy Brisket with Caramelized Onions

  • Yield: 10 Servings
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
This is the easiest, Ultimate Brisket topped with Caramelized Onions you'll ever make and it is simple enough for a regular family meal but flavorful enough for a holiday meal!


  • 4 tablespoons butter unsalted
  • 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
  • 1 cup beef broth
  • 2 tablespoons beef base (or second cup of beef broth)


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 325 degrees.
  2. In a large cast iron skillet melt the butter on medium heat and add in the onions and half the salt.
  3. Let cook for 15-20 minutes stirring every few minutes.

  4. Once they start caramelizing remove them from the pan.
  5. Add in the canola oil and turn the heat up to medium-high.
  6. Season the brisket with the remaining salt and pepper.
  7. Brown on both sides for 3-5 minutes on each side.

  8. Remove the beef and add the garlic, Worcestershire sauce, beef broth and beef base (if using).
  9. Stir well and add the brisket back in fat side up.
  10. Top with the onions and tent tightly with foil or a lid.
  11. Cook for 3-4 hours.

Recipe Notes

I use beef base in the recipe as well as beef broth. I don't buy the beef broth separately, I just mix three times the amount of beef base required for one cup of water.

Nutrition Information

Yield: 10 Servings, Amount per serving: 352 calories, Serving Size: 6 , Calories: 352g

All images and text © for Dinner, then Dessert, Inc.

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This brisket is perfect and topped with buttery caramelized onions.
This is the easiest, Ultimate Brisket topped with Caramelized Onions you'll ever make and it is simple enough for a regular family meal but flavorful enough for a holiday meal!

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  1. I have never slow cooked a beef brisket before, and this recipe made me feel like a pro! It was easy to prepare (minus the onion crying lol), very low maintenance while cooking, and turned out very delicious! I brought it to a friend’s B-Day party where everyone brought a dish, and this ended up being the party favorite and was gone before I knew it! Got lots of props from it too. Would definitely recommend this, and now I have a go-to dish to bring to get-togethers. Thanks a lot for this gem!

    Rating: 5
      1. So – if size matters, then how do you adjust the timings for larger / smaller cuts? My butcher only sells in ~1kg / ~2lb sizes

  2. Best easiest recipe! Probably the most tender piece of meat I’ve ever made. A foolproof keeper. I had some homemade chicken broth on hand that I substituted for beef broth and I marinated the brisket in a mix of spices and soy sauce for about 6 hours. I used a 2 lb brisket and cooked it in a cast iron skillet for roughly 3 hours. It was a giant hit!

    Rating: 5
  3. I have made brisket numerous ways throughout the years, however I’m always looking for new recipes to try. This winner was a huge hit with my guests! Everyone had seconds and there were no leftovers…the true test of an outstanding dish. Followed the recipe, with the addition of thyme and a generous splash of red wine.

    Rating: 5
  4. I made this tonight and my family.loved it so much. Thank you for sharing your recipes!! I look forward to trying more!!

  5. Yum! I made this for dinner tonight. I generally stay away from cooking meats my husband can smoke, but I recently bought two briskets on clearance and decided to make one myself! I AM SO GLAD I DID! Delicious and easy. I love smoked brisket (all smoked food, really), but this was a totally different flavor profile. Comfort food to the extreme! Thanks for sharing your recipe with us!

    Rating: 5
    1. Hi Linda, the 1 tsp for 1 cup is for a beef broth replacement. I use extra to give extra flavor as a beef base. Also the recipe calls for 2 tablespoons. I just tend to cook with less liquids but still want all that concentrated flavor which is why I am such a fan of using protein and mushroom bases.

  6. Hi Sabrina
    thanks for this recipe – looks great. My question is how you might alter this to make a larger brisket. I need to feed 15 people and I have only one 10″ cast iron! Can it be made well in a roasting pan?
    Thanks for your suggestions!

  7. Sabrina, recipe looks really good, but all other brisket recipes I’ve come across, aside from BBQ, calls for some sort of tomato base. Do think it’s necessary? What do you think of adding a little tomato paste?

  8. Sorry if this is multiple posting – the website has been eating my question 🙁 (this is the third time of trying!)
    You’ve said that the weight of the brisket matters with the cooking time. Please could you give the time / weight conversions so that we can adjust the recipe as necessary? For example, my butcher only sells brisket in roughly 1kg (nearly 2lb) sizes – I’d never be able to get anything as big as a 4lb one.

    1. The rule is usually about 1 hour per pound but to really get it tender, it may still need to go as along as 3 hours. Enjoy!

  9. This was amazing! I made the brisket in the oven for Hannukah. I used really good homemade beef consume and it turned out terrific! Thank you!

    Rating: 5
  10. Hello this recipe looks wonderful. Im making it tomorrow morning for Hanukkah. I would like to use the crock pot and was wondering if I need to season the brisket with the salt and pepper, Worchester sauce and garlic prior to adding the beef bouillon to the crockpot. Also if I’m not using the Beef base, do I need to add 2 cups of beef broth.
    Thank you for your help

    1. So sorry I didn’t see this until now. I hope it all turned out ok with you figuring it out on your own. It sounds like you understood the directions well though. Just to clarify…You’ll want to add all of the ingredients to the slow cooker. You’ll still want to season it before placing it into the slow cooker. You are correct about the beef broth.

  11. I didn’t have the courser ground kosher salt, so when I substituted regular salt, I cut the amount in half. I’m SO glad I did, otherwise it would have been much too salty. Great recipe. Everybody loved it.