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.

  15. Excellent and simple. Perfect the first time. The liquid makes the best gravy with a little corn starch, and no other seasonings need.

  16. Hi
    How should I carmelize the onions after 7 hrs in the slow cooker ? Should I just remove the slow cooked cooked onions , put into pan with the butter and sauté for 5 min? Or longer ? Thanks and happy Passover!

    1. I’m so sorry I missed this Lara! I hope you had a good Passover. Yes, I hope you used that method, it was precisely what I would do.

      1. Hi!!Plan to
        Make this for dinner, do you boil the Worcestershire, broth, and garlic or just mix it without heat?

    1. Hello Sabrina, thank you for sharing the recipe. The meat turned out very well for me, but the broth and the onions caramelized into a black mess while in the cast iron skillet during the oven phase. Any suggestions?

  17. Hello. I am cooking a 2lb brisket since its just for me. What would you suggest for cooking temperature & time? Thank you!

    1. It might need to cook for about 2 1/2 hours. You want to use a meat thermometer and check for an internal temperature of 180 degrees F. Enjoy!

    1. I haven’t tested this recipe using one so I’m not comfortable giving a recommendation. Sorry. If you decide to try, I’d love to know how it turns out. Thanks!

  18. A wonderful, easy recipe. First time i was making a brisket and had no idea how to do it. some recipes called for a lot more prep time, which i simply did not have. it turned out wonderful, the gravy it made was terrific and the brisket was fork tender. (i will cut down on the salt next time as the beef base i used was quite salty).
    Thank you, this recipe will be saved and used again.
    (I think it will work for other cuts of beef as well)

  19. If making this in a slow cooker, would you still want to caramelize the onions first, before putting them in the slow cooker? Thanks

    1. No need to caramelize them first because at the end, you’ll pull them out and brown them. Enjoy!

  20. I was a beginner as had never prepared brisket before. I found this recipe simple and easy to follow, with very little preparation time. My first brisket was surprisingly tasty. The tenderness comes from slow cooking in broth and the meat is an inexpensive cut. The recipe can be adjusted to 2 pounds or 4 pounds or larger beef brisket portions. The caramelized onions and gravy allow for several servings and make perfect for multiple single servings or family and group meals, and can be served hot or cold. I recommend using salt sparingly and adjust the beef base which also contains salt. I will certainly try this recipe again.

  21. I just put a bigger version (9lbs of brisket) in the oven. I doubled everything. Could you please tell me how much cooking time I should anticipate? The recipe looks and sounds delicious. I can’t wait!

    1. Wow, that’s a big guy! What time do you want me over for dinner? Haha! I would suggest cooking it at 300 degrees and 40 minutes per pound. Good luck!

      1. Thanks so much! Our whole house smells AMAZING! You are a culinary genius, Sabrina! Hubby got home and immediately said, “What smells so good?” I can’t wait to serve it. Please keep the recipes coming and thanks for taking the time to answer. I’ll take pics later. I ? your brisket recipe!

  22. I’ve never cooked brisket before, don’t think I’ve even eaten it, so when my husband came home from the butcher with a 7.5 pound brisket I wasn’t sure what to do! We cut it in half and I used your recipe to cook half of it. I was kind of unsure as to how it would turn out, would it be dry, tough, chewy?

    Heck no — it was fork tender and absolutely delicious! My husband’s comment after taking his first bite was, “That’s sinful!” heeheehee!

    This will be my forever brisket recipe. Thank you so much for sharing it! I’d give it more stars if I was able!

  23. I made this brisket last month for Christmas dinner and it was, so moist, tasty and yummy.? My family and guest couldn’t stop talking about how delicious it was. I bought an 8lb brisket and cut it in half, froze the other half and I’m cooking brisket today, MLK Day. It’s very simple and easy, but comes out delicious.

    1. You’ll want to add all of the ingredients into the slow cooker and season it before putting it in and cook on low heat for 7 hours. I hope you enjoy it!

  24. Never made brisket, (although I grew up with my Mom burning it on the stove.) Do you recommend slow cooker or oven as a first choice? Going for tender…. Thank you!

  25. 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.

  26. 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.

  27. 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!

  28. 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!

  29. 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?

  30. 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!

    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.

  31. 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!


    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!

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

  33. 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.

  34. I have never made a Brisket but I surely will try this one and Thank You for the tip about not buying beef broth separate and use the beef base instead awesome tip

  35. 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!

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

    1. I made thus recipe tonight and it was delicious. However, I had no gravy after cooking because it thickened in oven. My family likes gravy to pour on top. What would you suggest? Can I double/triple any ingredients to end with enough liquid?

      1. You can take the pan drippings and combine with water and a bit of cornstarch and boil on the stove until thickened to get a nice gravy.

  36. 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!

  37. If I make this in the crockpot, doI need to brown this on the stovetop before placing vthis in the cockpot?

        1. You’ll need to get the internal tempature back up to 140 degrees. Place it into a 325 degree oven covered with foil.