Grandpa's Legendary Brisket
By Sophia F. Gottfried · thekitchn.com
3 hrs + overnight chill + 45 minServes 6–8
A braised brisket seared and slow-cooked with onions, carrots, and garlic in a tomato-paprika broth, then sliced and stewed until fork-tender.
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| prepPreheat oven to 375°F / 190°C | ||||||||||
| 4 medium yellow onions, cut into thick slices or large chunks | Cook onions until softening, 5 min | Add broth, return brisket & juices | Spread tomato paste on brisket | Add paprika, pepper, salt & aromatics | Cover, bake 375°F / 190°C, 1 hr 30 min | Reduce to 325°F / 160°C, slice brisket across grain | Return slices to pot, cover, bake 325°F / 160°C, 1 hr 30 min | Cool to room temperature, cover & chill overnight | Scrape off hardened fat, reheat 350°F / 175°C, 45 min | |
| 4 cloves garlic, coarsely chopped | ||||||||||
| 2 large carrots, peeled and sliced crosswise into 2-inch pieces | ||||||||||
| 1 (3 1/2 to 4-pound) brisket, preferably first or flat cut | Season brisket with salt & flour | |||||||||
| 1/2 teaspoon kosher salt (for seasoning brisket) | ||||||||||
| 15 g all-purpose flour | ||||||||||
| 45 ml vegetable oil | Sear brisket in oil, 5–10 min per side | |||||||||
| 720 ml chicken broth or stock | ||||||||||
| 30 g tomato paste | ||||||||||
| 7 g paprika | ||||||||||
| 1/2 teaspoon ground white pepper, plus 1/2 teaspoon kosher salt (for braising) | ||||||||||
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