Dinner Meat Dishes Beef Main Course Beef Brisket Brisket with Melted Onions 5.0 (2,197) 7 Reviews Dried porcini mushrooms, canned tomatoes, and yellow onions create a sweet, jammy sauce for braised brisket. By Dr. Bruce Aidells Dr. Bruce Aidells Bruce Aidells is a cookbook writer and a 35 year contributor to most national food magazines. Food & Wine's Editorial Guidelines Updated on November 5, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / FOOD STYLING by MARGARET MONROE DICKEY / PROP STYLING by AUDREY DAVIS Active Time: 50 mins Total Time: 3 hrs 20 mins Servings: 8 Yield: 12 servings Jump to recipe Recipe developer and chef Dr. Bruce Aidelles says that the onions, which are braised until they are melt-in-your mouth tender, are the star of this comforting main dish. Aidells shared this recipe with Food & Wine years ago, and it has stood the test of time to become a classic dish to roll out during the holiday season. The brisket, which is seasoned with oregano, thyme, paprika, and black pepper, needs several hours to cook until tender. As the brisket cooks, the onions will soak up the beef, tomato, and mushroom flavors from brisket cooking liquid. They become soft, jammy, and delicious with flavor from the braising liquid. Pro tip: Slice the onions vertically so that they retain some of their texture in the gravy. Serve with egg noodles, or over rice, or over mashed potatoes — basically any starchy side that’ll soak up all the jus. Frequently Asked Questions What is the best method for cooking a brisket? Whether you smoke it or cook it low and slow in the oven, there are several methods to cook a delicious brisket. Smoking brisket takes much longer than cooking in it in the oven, but the juicy flavor is unmatched. Cooking brisket in the oven saves time, but you may need to use more ingredients to build flavor. How many hours does it take to cook a brisket? The cook time for brisket largely depends on the cooking method and the type of brisket you’re using. Smoking brisket will take longer than braising it on the stovetop since you’re cooking it at a lower temperature. If you’re braising a flat-cut brisket, as we are in this recipe, plan on approximately 45 minutes per pound of meat. The six-pound flat-top brisket cooks in about four hours. Notes from the Food & Wine Test Kitchen Sweet Hungarian paprika is available at specialty stores or online at spicejungle.com. Most supermarkets stock brisket, especially around the holidays. You can substitute dried porcini mushrooms with dried shiitakes, which are cheaper and easier to find. Suggested pairing Try pairing this dish with a spiced, cherry-scented Chianti Classico, like Ruffino Riserva Ducale Oro Gran Selezione. Make ahead Brisket can be prepared through step 5 up to one day in advance. Once cooked, store covered or in an airtight container in the fridge for up to four days. Return brisket to sauce, cover, and refrigerate. Reheat in a 300°F oven until hot. Cook Mode (Keep screen awake) Ingredients 5 teaspoons kosher salt, plus more to taste 1 tablespoon sweet Hungarian paprika 2 teaspoons black pepper 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh oregano 1 (6-pound) beef brisket flat, trimmed 1 cup hot water 1/2 cup dried porcini mushrooms (about 1/2 ounce) 3 tablespoons olive oil 2 cups dry vermouth or dry white wine 1 cup chicken stock 1 (14.5-ounce) can diced tomatoes, drained 3 fresh bay leaves 2 pounds yellow onions (about 4 onions), sliced 1/4 inch thick 3 tablespoons chopped garlic (about 8 large cloves) Directions Stir together salt, paprika, black pepper, thyme, and oregano in a small bowl. Rub brisket all over with salt mixture; set aside. Pour 1 cup hot water over porcini mushrooms in a medium bowl. Let stand until rehydrated, about 20 minutes. Drain mushrooms, reserving soaking liquid. Rinse and coarsely chop mushrooms; set aside. Preheat oven to 350°F. Heat oil in a stainless steel or nonreactive roasting pan on the stove over medium-high. Add brisket to roasting pan, fat side down, and cook until well browned, 5 to 6 minutes. Flip and cook until both sides are well browned, 3 to 4 minutes. Transfer brisket to a large rimmed baking sheet; set aside. Add vermouth and chicken stock to roasting pan. Pour in mushroom soaking liquid, stopping before you reach the grit at the bottom of the liquid; discard grit and remaining liquid. Cook over medium, scraping to release browned bits from bottom of pan, until simmering, about 2 minutes. Stir in tomatoes, bay leaves, and chopped mushrooms. Return brisket to roasting pan, fat side up. Scatter onions and garlic on top of and around brisket. Bring to a boil over medium-high. Transfer pan to preheated oven, and roast, uncovered, until onions on top of brisket begin to brown, about 30 minutes. Cover pan tightly with aluminum foil, and continue roasting until a meat thermometer inserted into thickest portion of brisket registers 200°F and meat is fork-tender, 2 hours to 2 hours and 30 minutes. Transfer brisket to a cutting board, and tent loosely with foil to keep warm. Place roasting pan on stove over medium, and bring to a simmer. Simmer, stirring occasionally, until sauce reduces slightly, 10 to 15 minutes. Remove from heat; discard bay leaves, and skim off excess fat. Season sauce to taste with additional salt. Thinly slice brisket against the grain. Arrange brisket slices on a serving platter, and spoon sauce and onions over top. Originally appeared: December 2000 Rate It Print