Braised Beef Brisket with Onions and Carrots

This American dinner recipe combines authentic flavors with modern cooking techniques. Ready in 240 minutes, serves 8 people. Serve thick slices of brisket topped with the vegetable sauce alongside steamed green beans and mashed cauliflower or roasted sweet potatoes.

Cuisine: American Type: Dinner Time: 240 min Servings: 8 Calories: 589 per serving
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Nutrition Information

Each serving contains approximately 589 calories and 52.0g of protein. Macronutrients include 30.0g carbohydrates and 29.0g fats per serving.

Per Serving

Calories
589
Protein
52.0g
Carbohydrates
30.0g
Fats
29.0g

Total

Calories
4712
Protein
416.0g
Carbohydrates
240.0g
Fats
232.0g

Ingredients

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This recipe requires 15 ingredients. All ingredients are commonly available at grocery stores.

  • 4.0 lb Beef Brisket (Flat Cut)
    Lean flat cut, visible fat cap trimmed to 1/8 inch to reduce saturated fat
  • 3.0 lb Yellow Onions
    Peeled and sliced into thick rings
  • 2.0 lb Carrots
    Peeled and cut into 2-inch chunks
  • 6.0 clove Garlic
    Minced or pressed
  • 3.0 cups Beef Bone Broth (Low Sodium)
    Unsalted or low-sodium to control blood pressure
  • 2.0 tablespoons Apple Cider Vinegar
    Raw and unfiltered, adds acidity without sulfites
  • 1.0 tablespoon Extra Virgin Olive Oil
    For sautéing aromatics
  • 1.0 tablespoon Dijon Mustard
    Smooth, ensure gluten-free if required
  • 1.0 tablespoon Pure Maple Syrup
    Grade A, natural sweetener replacement for sugar
  • 1.0 bunch Fresh Thyme
    Whole sprigs tied with kitchen twine
  • 2.0 sprigs Fresh Rosemary
    Whole sprigs
  • 2.0 whole Dried Bay Leaves
    Remove before serving
  • 1.0 teaspoon Sea Salt
    Use sparingly to season meat
  • 1.0 teaspoon Black Pepper
    Freshly ground
  • 1.0 tablespoon Arrowroot Powder
    Whisk with cold water for healthy thickening

Instructions

Follow these 8 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Oven Setup

  1. Preheat oven to 300°F (150°C) and ensure racks are positioned to accommodate a large Dutch oven.
  2. Remove 4 lb Beef Brisket (1.8 kg) from refrigerator to bring closer to room temperature.
  3. Trim the fat cap of the brisket to approximately 1/8 inch (3mm) thick.
  4. Pat the brisket dry with paper towels and season generously with 1 tsp Sea Salt (6g) and 1 tsp Black Pepper (2g).
  5. Peel and slice 3 lb Yellow Onions (1.35 kg) into thick rings.
  6. Peel and cut 2 lb Carrots (900g) into 2-inch (5cm) chunks.
  7. Mince or press 6 cloves of Garlic (30g).
  8. Tie 1 bunch Fresh Thyme (30g) and 2 sprigs Fresh Rosemary (5g) together with kitchen twine; set aside 2 Dried Bay Leaves (1g).

2. Liquid Mixture Preparation

  1. In a mixing bowl, combine 3 cups Beef Bone Broth (720ml) and 2 tbsp Apple Cider Vinegar (30ml).
  2. Whisk in 1 tbsp Dijon Mustard (15g) and 1 tbsp Pure Maple Syrup (15ml) until smooth.

3. Searing the Brisket

  1. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Place the brisket in the hot pan, fat-cap side down first. Sear without moving until deeply browned.
  3. Flip the brisket and sear the other side until browned.
  4. Remove the brisket from the pot and set aside on a plate.

4. Sautéing Aromatics

  1. Add 1 tbsp Extra Virgin Olive Oil (15ml) to the pot if the pan is dry; otherwise utilize rendered beef fat.
  2. Add the sliced onions to the pot and sauté, stirring occasionally, until softened and starting to brown.
  3. Stir in the minced garlic and cook until fragrant, being careful not to burn.

5. Deglazing and Assembly

  1. Pour a small amount of the broth mixture into the pot to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
  2. Return the seared brisket to the pot, nestling it among the onions.
  3. Pour the remaining broth mixture over the beef.
  4. Add the herb bundle and bay leaves to the liquid.
  5. Bring the liquid to a simmer over medium heat.

6. First Braise Stage

  1. Cover the Dutch oven tightly with its lid.
  2. Transfer the pot to the preheated oven and cook undisturbed.

7. Adding Vegetables & Second Braise

  1. Carefully remove the pot from the oven and uncover.
  2. Scatter the prepared carrot chunks around the brisket, submerging them slightly in the liquid.
  3. Cover the pot and return it to the oven.
  4. Continue braising until the meat is fork-tender and carrots are cooked through.

8. Resting and Sauce Finishing

  1. Remove pot from oven. Transfer brisket to a cutting board and tent loosely with foil to rest.
  2. Discard the herb bundle and bay leaves.
  3. Skim excess fat from the surface of the sauce.
  4. In a small bowl, whisk 1 tbsp Arrowroot Powder (8g) with 1 tbsp cold water (15ml) to create a slurry.
  5. Stir the slurry into the sauce and simmer on the stovetop over medium heat until slightly thickened.
  6. Slice the brisket against the grain and serve with the vegetable sauce.

Plating

  1. Carve the rested brisket against the grain into generous slices, roughly half an inch thick, to ensure maximum tenderness.
  2. Arrange two to three slices of beef in the center of a warm dinner plate, slightly fanning them out to show off the texture.
  3. Place the braised carrots and onion rings naturally around the beef, or prop a few pieces of carrot against the meat for height.
  4. Ladle the thickened, glossy vegetable sauce generously over the meat slices, ensuring they look moist and appetizing.
  5. Garnish with a fresh sprig of thyme or a pinch of chopped herbs to add a bright pop of green and a fresh aroma before serving.

Family Beverage

Sparkling water infused with fresh rosemary sprigs and a splash of cranberry juice

Alcohol Beverage

Full-bodied Cabernet Sauvignon or a smooth Merlot

Serving Suggestions

Serve thick slices of brisket topped with the vegetable sauce alongside steamed green beans and mashed cauliflower or roasted sweet potatoes.

Notes

Trimming the visible fat cap from the beef before cooking significantly reduces the saturated fat content while keeping the meat tender. Searing the meat without added oil in a non-stick pan helps develop flavor without extra calories. This dish tastes even better the next day after flavors have had time to meld.

Storage

Allow the brisket and vegetables to cool to room temperature, ensuring they are not left out for more than two hours to maintain safety. Transfer the meat into airtight containers and pour the braising liquid over it; keeping the beef submerged is key to retaining moisture. Store in the refrigerator for up to 4 days.

Freezing

For the best results, slice the brisket against the grain before freezing so you can grab exact portions later. Place the slices in freezer-safe bags or containers and cover them completely with the cooled sauce to prevent drying out. Label with the date and freeze for up to 3 months. To use, simply transfer to the refrigerator to thaw overnight.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: celery, sulfites, nightshade. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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