Monday, January 3, 2011

Texas Brisket with Caramelized Onion Gravy

This recipe is INSANELY fabulous and FABULOUSLY easy!
Truth be told, up until this recipe, I was a brisket virgin.  Yes, it is true.  Put away your faces of shock...surely I can't have been the only one. Right?
I had heard horror stories of briskets never turning out.  Ok, maybe "horror stories" is a bit strong.
When I read Donna's  "Holy crap cow balls. Was this ever delicious!" review of this brisket, I knew I had to make it.  I mean with a review like that, how could you go wrong, lol!
Try it, even if you have experienced a brisket horror of your own.  Try it, even if you have not the faintest idea how to make a brisket. 
Just do it and thank me on the flip side.


  • 2 large onions, sliced
  • 3-4 pound fresh beef brisket
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 1/4 cup liquid smoke
  • 1/4 cup Worcestershire sauce
  • 1/4 cup steak sauce (such as A1)
  • 1/4 cup strong brewed black coffee
Preheat oven to 325 degrees F. Slice onions and arrange in center of a roasting pan that will hold the brisket snugly. Place brisket on top, fat side up.  You do not want to put the brisket on a rack, since you are making the bed of onions.  I used a large metal pan that I use when I make a lasagne for a crowd.
Whisk together the remaining ingredients; pour over brisket. Cover pan with heavy aluminum foil, sealing it tightly. Bake 3-1/2 hours or until tender.
Remove from oven; transfer meat to a cutting board and tent with foil.
Transfer the caramelized onions to a blender with a ladle or two of the liquid from the roasting pan. Blend until smooth.  Place remaining liquid from roasting pan into a small pot.  Stir pureed onions into liquid in pot and warm over medium low heat.
Slice brisket across the grain and then, if desired, cut the slices in half. Place slices in a serving dish and pour onion gravy over top.

Recipe Source:  Nigella Lawson

This recipe has been linked to:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen
Prarie Story
Eat at Home


  1. I'm afraid of brisket too. So, when it says a roasting pan, does that mean one of those with the slotted thing that fits into a lower pan? I don't have one of those. I have a blue speckled oval shaped pan that I call a roasting pan, will that work?

  2. Hi Suzie :)
    This recipe was seriously SOOOO easy, I couldn't believe it! As far as a roasting pan, I think any pan, even a cake pan, would work. You don't want to put it on a rack since you are making a bed of onions, and you want that contact. I think I am going to clarify that up in the post...thanks for bringing that to my attention! Let me know how you like it!

  3. This really sounds good. I have seriously been in a cooking rut. I used to be able to find brisket so easy when we were stationed in Texas. It's a little harder to find here since this is pork country. I think it'll be worth the extra effort to give this a try!

  4. Brandie - I know! I always saw them when we lived in CO, but had quite the time here. I ended up getting the last one at Harris Teeter, but Super Target, Super Walmart, and Sam's Club did not have them! I say call around first, that way you aren't running all over town :)

  5. Yum! It's like a brisket pot roast. I see those mashed potatoes hiding under there to soak up all that onion gravy. Amazing!

  6. Ok, printing this one off. My husband would devour it.

  7. YUM, yum, and yumminess! Thanks for linking it up! :)

  8. My son was trying to make brisket a few weeks ago. It didn't turn out very well. I am going to have to give him this recipe. It looks REALLY good!

    I host a NEW linky party called Fun w/Food Friday. I would LOVE it if you came by and linked up some of your delicious posts! Have a great weekend :)

  9. I have never had a brisket I liked. Too fatty and usually over seasoned. I've tried it twice in 2 months.