This foolproof beef brisket recipe bakes in the oven smothered with sliced onions for half the usual amount of time, and still comes out tender and moist.
Preparation Time
20 mins
Cooking Time
3 hr 55 mins
Total Time
4 hr 15 mins
Calories
338 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C).
Step 2
Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
Step 3
Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
Step 4
Transfer brisket to a plate and tent with foil.
Step 5
Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
Step 6
Slice brisket across the grain and serve with the gravy.
Step 7
Season both sides of the brisket generously with salt, pepper, and c. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
Step 8
Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture.
Step 9
Cover baking dish tightly with foil.
Ingredients
2 tablespoons butter
1 cup apple juice
4 cloves garlic, sliced
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
1 large yellow onion, sliced
1 tablespoon minced fresh rosemary
4 teaspoons kosher salt
3 pounds first-cut brisket (or flat-cut), trimmed of fat
