Sweet Onion & Honey Brisket
Tender brisket braised with slow-cooked onions and a sweet honey-tomato sauce.
Ingredients
Method
- Preheat oven to 300°F. Season brisket with salt, pepper, and paprika.
- Heat oil in a large heavy pan and sear brisket on both sides. Transfer to a deep roasting pan.
- Cook sliced onions over medium-low heat until softened and beginning to brown. Add garlic briefly.
- Whisk honey, tomato paste, ketchup, vinegar, and broth or water into a sauce.
- Spread onions around and over the brisket; pour sauce over. Cover the roasting pan tightly with foil.
- Bake approximately 4–5 hours, until very tender when pierced with a fork. Check occasionally that the pan has enough moisture.
- For neat slices, cool brisket in its gravy, refrigerate overnight, slice against the grain, and reheat covered in the sauce until hot throughout.
Notes
Recipe #248
Helpful Notes & Storage
- Slow cooking and a tightly covered pan are key to tenderness.
- Use kosher-certified ketchup and broth as appropriate. This is a meat recipe; it is not pareve.
- The sweetness comes from honey and onions, balanced by tomato and a little vinegar.
- Refrigerate cooked meat promptly, within two hours of cooking. Store at 40°F or below and use within 3–4 days, or freeze. Reheat leftovers to 165°F. For braised brisket, cool promptly in shallow containers before refrigerating.
