Can I make this without alcohol?

Absolutely! Replace the Calvados with additional chicken broth or apple juice for a similar flavor profile.

What if I can't find a brisket with the fat cap?

You can still make this recipe, but the meat might be slightly less moist. Consider adding a bit more oil during searing.

How do I know when it's done?

The brisket should be fork-tender and easily shred when pierced. If it's still tough, give it another 30 minutes in the oven.

Can I use a slow cooker?

Yes! After searing and building your sauce, transfer everything to a slow cooker and cook on low for 6-8 hours.

French Onion Braised Brisket

Name: French Onion Brisket
Prep time: 20 min
Cook time: 4 h 45 min
Total time: 24 h
Yield: 10
Cuisine: French-American
Ingredients: 1 (5 to 6 pound) beef brisket (fat cap intact); Kosher salt and freshly ground black pepper; 3 tablespoons mild vegetable oil; 5 large (2 1/2 lbs) sweet onions (thinly sliced); 12 garlic cloves (smashed and peeled); 1 cup Calvados or dry sherry; 3 cups canned chicken broth or homemade chicken stock; 6 sprigs fresh thyme; 4 sprigs fresh sage

Description

This French Onion Brisket is a rich, tender beef dish infused with caramelized onions, garlic, and fresh herbs, slow-cooked to perfection. Ideal for a comforting, flavorful meal that’s worth the wait!

Ingredients

Scale

1 (5 to 6 pound) beef brisket (fat cap intact)
Kosher salt and freshly ground black pepper
3 tablespoons mild vegetable oil
5 large (2 1/2 lbs) sweet onions (thinly sliced)
12 garlic cloves (smashed and peeled)
1 cup Calvados or dry sherry
3 cups canned chicken broth or homemade chicken stock
6 sprigs fresh thyme
4 sprigs fresh sage

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Instructions

Preheat oven to 325°F (165°C).
Season each side of the brisket with 2 heavy pinches each of salt and pepper. In a large Dutch oven over medium-high heat, warm the oil. Add the brisket and sear, turning occasionally, until golden brown all over, 15 to 20 minutes. Move brisket to a platter.
Reduce heat to medium, then add the onions and garlic to the Dutch oven. Cook, stirring often, until softened and beginning to caramelize, 20 to 25 minutes.
Pour in the Calvados or sherry, then stir continuously with a wooden spoon for 1 minute to scrape up any browned bits on the bottom of the pot.
Stir in the stock and 2 heavy pinches each of salt and pepper, then return the brisket to the Dutch oven.
Tie the thyme and sage sprigs together with a small piece of butcher’s twine (tying is optional, but it makes it easier to remove the herbs after cooking) and nestle the herb bundle in the pot.
Bring to a simmer, then cover the Dutch oven and move it to the oven. Cook until very tender when pierced with a fork, about 3 1/2 hours.
Remove from the oven and let cool completely, then refrigerate overnight.
The next day, skim off and discard any fat, if desired, and discard the herbs. Transfer the brisket to a cutting board and cut across the grain (perpendicular to the fibers) into 1/4-inch (6-mm) thick slices.
Return the meat to the sauce and heat over medium heat until warmed through. While rewarming, stir occasionally to prevent onions from burning on the bottom of the Dutch oven.
Taste and adjust the seasoning with salt and pepper, then serve.

Notes

Refrigerating overnight enhances flavor and makes slicing easier. Use a sharp knife for clean cuts against the grain. Serve with mashed potatoes or crusty bread to soak up the rich sauce.

Nutrition

Serving Size: 10
Calories: 425 kcal
Sugar: 6 g
Sodium: 211 mg
Fat: 17 g
Carbohydrates: 11 g
Fiber: 1 g
Protein: 50 g