Introduction

This slow-cooked balsamic brisket is a tender, flavorful dish perfect for family dinners or special occasions. Rich with caramelized onions and a tangy balsamic glaze, it’s a comforting meal that’s surprisingly easy to prepare. Let the oven do the work while you enjoy the inviting aroma filling your kitchen.

The image shows thick slices of cooked meat with a dark brown crust and a juicy, textured inside, stacked on a white plate. The top layer is covered with glossy, caramelized onion slices that have a golden brown and slightly translucent look. Dark brown sauce is being poured from above, coating the meat and onions, creating a shiny, wet surface. A small green herb sprig sits on top for decoration. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3–4 lbs beef brisket

2 tbsp olive oil

3 large onions, thinly sliced

4 cloves garlic, minced

1 cup beef broth

1 cup balsamic vinegar

1/4 cup brown sugar

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp dried thyme

Fresh thyme sprigs, for garnish

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 325°F (165°C). Pat the brisket dry with paper towels and season generously with salt, pepper, and smoked paprika.

Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on both sides until a deep crust forms, about 4–5 minutes per side. Remove the brisket and set aside.

Step 3: Add the sliced onions to the pot and cook for 10–12 minutes, stirring occasionally, until golden and caramelized. Stir in the minced garlic and cook for an additional minute.

Step 4: Pour in the balsamic vinegar, beef broth, brown sugar, Worcestershire sauce, and Dijon mustard. Stir well to combine all the ingredients.

Step 5: Return the brisket to the pot, nestling it into the onions and sauce. Sprinkle the dried thyme over the top.

Step 6: Cover the Dutch oven with a lid and place it in the preheated oven. Cook for 3 to 3.5 hours, or until the brisket is tender and can be sliced easily.

Step 7: Remove the brisket from the pot and slice it thickly. Spoon the glossy balsamic onion gravy over the slices, garnish with fresh thyme sprigs, and serve warm.

Tips & Variations

For extra flavor, marinate the brisket with the seasonings for a few hours before cooking.

Add mushrooms or carrots to the caramelized onions for an extra vegetable boost.

Use low-sodium beef broth to control the saltiness of the dish.

If you prefer a thicker gravy, reduce the cooking liquid on the stove after removing the brisket.

FAQs

Can I use a slow cooker instead of the oven?

Yes, you can transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours or until the brisket is tender. This method is convenient but may result in less caramelized onions.

What cut of brisket is best for this recipe?

A whole packer brisket with both the flat and point cut works well. The flat cut is leaner, while the point has more marbling, adding richness to the dish.