Onion Smothered Brisket

Six pounds of beef brisket rubbed in garlic powder and paprika, seared hard, then buried under a mountain of sliced onions and braised low and slow until it falls apart. The onions melt down into a silky, sweet gravy that practically makes itself.

Two pounds of onions sounds like a lot, and it is. But they cook down to a fraction of their volume over those hours in the oven, collapsing into a jammy, caramelized blanket that bastes the brisket as it braises. The sealed Dutch oven traps all the moisture, so you don’t need to add any liquid. The onions and the meat’s own juices provide everything.

Searing the brisket before it goes in the oven builds a flavorful crust that the paprika and garlic powder create. That dark, spiced bark adds complexity to the finished gravy as it dissolves into the onion liquid during the long braise.

Pro Tips

• Trim excess fat to about ¼ inch. Some fat is good for moisture, but too much makes the gravy greasy.
• Cover the Dutch oven as tightly as possible. If your lid doesn’t seal well, wrap foil over the top before putting the lid on.
• Let the brisket rest 20 minutes before slicing. Always slice against the grain for tender pieces.
• Save the onion gravy. Spoon it over the sliced meat or mash it into potatoes.

Variations

• Add a splash of beer or beef broth to the pot for extra braising liquid.
• Toss in quartered potatoes or root vegetables during the last hour of cooking.
• Use smoked paprika instead of regular for a deeper, smokier flavor profile.