Braised Brisket and Onions

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“America's Test Kitchen”
11hrs 30mins

Ingredients Nutrition


  1. Combine paprika, onion powder, 1 teaspoon salt, garlic powder, and cayenne in a bowl.
  2. Using fork, prick brisket all over.
  3. Rub spice mixture over brisket, wrap tightly in plastic wrap, and refrigerate for 8-24 hours.
  4. Unwrap brisket and place in slow cooker.
  5. Heat oil in a 12-inch skillet over med-high heat until shimmering.
  6. Add onions, sugar, tomato paste, and garlic and cook until onions are softened and lightly browned, 8-10 minutes.
  7. Stir in flour and cook for 1 minute.
  8. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker.
  9. Stir 2 tablespoons vinegar, thyme sprigs, and bay leaves into slow cooker.
  10. Cover and cook 9-11 hours on LOW or 5-7 hours on HIGH, until beef is tender.
  11. Transfer brisket to cutting board, tent loosely with foil, and let rest for 20 minutes.
  12. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon.
  13. Discard thyme and bay leaves.
  14. Stir in remaining teaspoon vinegar and season with salt and pepper to taste.
  15. Slice brisket 1/2 inch thick against the grain and arrange on serving platter.
  16. Spoon 1 cup sauce over meat and serve with remaining sauce.

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