Ina Garten Brisket with Onions and Leeks

Ina Garten brisket with onions and leeks turns a 6-pound brisket, two kinds of onions and tomato paste into a fork-tender braise in 4 hours 30 minutes. Save this make ahead brisket dinner for Rosh Hashanah, Hanukkah or Sunday supper, because it braises low and slow in the oven.

Salt the brisket and refrigerate it overnight, because that long rest seasons the meat all the way through. Skip it and the beef tastes bland no matter how much salt you add at the end.

Ina Garten built this version on the most Googled brisket recipe ever, from Nach Waxman, longtime owner of the New York cookbook store Kitchen Arts & Letters. She kept his easy method, then layered the onions and leeks over tomato paste so they melt into a jammy topping.

Source: Cooking for Jeffrey (2016)

Ina Garten Brisket with Onions and Leeks

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

4

hours 

Calories

520

kcal

A well-browned brisket braises for hours under a blanket of sweet onions and leeks until it slices thick and falls apart at the touch of a fork. The pan juices turn into a rich, glossy sauce that soaks into every slice.

Ingredients

• 1 (5 1/2- to 6-pound) brisket, trimmed with a thin layer of fat
  

• Kosher salt and freshly ground black pepper
  

• 3 tablespoons canola oil
  

• 1/4 cup Wondra flour
  

• 1 pound yellow onions, halved and sliced 1/3 inch thick
  

• 1 pound red onions, halved and sliced 1/3 inch thick
  

• 3 large leeks, white and light green parts only, halved and sliced
  

• 6 large garlic cloves, sliced
  

• 3/4 cup dry red wine
  

• 1/2 cup canned beef stock, such as College Inn
  

• 6 sprigs fresh thyme, tied with kitchen string
  

• 3 tablespoons tomato paste
  

Directions

• Salt the brisket: Sprinkle the brisket with 2 teaspoons kosher salt, wrap it well and refrigerate it overnight. That long rest makes the meat taste seasoned all the way through.
• Preheat the oven: The next day, preheat the oven to 350 degrees. Then get a very large 13-inch Dutch oven ready, since the brisket needs to lie flat in it.
• Brown the brisket: Heat 3 tablespoons canola oil in the Dutch oven over medium-high heat, then sprinkle the brisket with 1 tablespoon salt and 1 teaspoon pepper. Dust it all over with 1/4 cup Wondra flour, shake off the excess and brown it for 5 minutes on each side, adding more oil if needed.
• Move to the roasting pan: Transfer the browned brisket to a large 18 x 14 x 2-inch roasting pan and set it aside. The Dutch oven stays on the stove for the onions.
• Cook the onions and leeks: Add 1 pound yellow onions, 1 pound red onions and 3 sliced leeks to the Dutch oven, with a few tablespoons of oil if the pot is dry. Sauté over medium to medium-high heat for 15 minutes, scraping up the brown bits, until the onions are tender and just starting to brown.
• Add the garlic and wine: Stir in 6 sliced garlic cloves and cook for 2 minutes. Then add 3/4 cup dry red wine, 1/2 cup beef stock and 6 thyme sprigs tied with string, and cook for 3 minutes, scraping up the brown bits.
• Layer the brisket: Spoon half the onion and leek mixture under the brisket, then spread 3 tablespoons tomato paste evenly over the top. Cover the paste with the rest of the onions and leeks.
• Roast until tender: Wrap the roasting pan tightly with heavy-duty aluminum foil and roast for about 3 1/2 hours. The brisket is ready when a meat fork slides in with almost no resistance.
• Rest and slice: Discard the thyme bundle and let the meat rest at room temperature for 15 minutes. Then slice it thickly across the grain, spoon the warm onion mixture on top and finish with a pinch of salt.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Cuisinart 16-inch roasting pan with rack, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make brisket with onions and leeks ahead of time?

Yes, this is one of the best make-ahead dinners because the flavor settles overnight. Refrigerate the cooked brisket and vegetables for up to 2 days, then slice the cold meat and put it back in the pan with the vegetables. Cover with foil and reheat in a 325-degree oven for 40 to 45 minutes.

Why does the brisket need to be salted overnight?

Salt needs time to travel into a thick cut like brisket, so the meat tastes seasoned inside and not just on the surface. A quick sprinkle right before cooking leaves the center flat. Wrap it well so the fridge smells don't get in.

Can I use a different pot if I don't have a 13-inch Dutch oven?

Any heavy pot wide enough for the brisket to lie flat will brown it well. If yours is too small, brown the meat in a big skillet, then cook the onions in the same pan. Move everything to a roasting pan and cover it tightly with foil.

Can I use Wondra flour or regular flour for dusting?

Wondra is finer and dusts on more evenly, so it gives a thin, clean crust when browning. All-purpose flour works if that's what you have, just shake off the excess so it doesn't turn pasty. Use the same amount.

What's the most common mistake with brisket?

Slicing it with the grain, or cutting it before it rests, is the one that turns tender meat stringy. Let it sit 15 minutes, then slice thickly across the grain. Also keep the foil tight while roasting so the steam stays in and the meat doesn't dry out.