Have you been searching for that savory roast without loads of sugar? Slow cook this Onion and Garlic Brisket.
Editors Note: When it come to brisket, with all the rises in meat prices over the last couple years, there’s been one holdout. It’s that second cut brisket. It’s still a good quality cut of meat at a great value.
We always prefer the second cut over the first cut. The first cut tends to be dry, but the second cut is always nice and tender when cooked right.
We tend to give brisket a lot of love on Between Carpools. There’s this Oven Smoked Brisket; it’s a Pesach version of our Dinner Done Oven Smoked Brisket that we actually make all year round. There’s also a great Crock-Pot Brisket option (great if you don’t keep an oven on). There’s this Tried-and-True Beer Braised Brisket and this Silan Brisket.
Do you want a savory version instead without the sugar? This recipe is from Chavy Breuer who prefers her meat that way. She tells us,
“For years, like everyone else, I made the standard meat recipes with ketchup, brown sugar, honey and all the regulars.
Then, one time, while at a restaurant, I realized “Wow, the meat is so good.” And I realized that I was tasting the actual meat — restaurant meat is not typically loaded with sugary sauces. So I started cooking meats with just fresh ingredients and spices.”
The slow cooking method also yields that soft, super tender meat.
There’s instructions on an easier way to peel the pearl onions in this post.
This recipe calls for salt-free seasoning. Lots of different companies make versions of it, including Trader Joe’s, Lawry’s, and Mrs Dash. It’s optional if you don’t have it, no worries.
Here it is–meat, perhaps the way it was meant to be. We still do love our sugary briskets, but we really enjoyed this one too!
Savory Onion and Garlic Brisket
Ingredients
- 3-4 lb 2nd cut brisket
- 2 tbsp oil
- 1 8-ounce bag pearl onions, peeled
- 16 garlic cloves
- fresh thyme and rosemary, optional but reccomended!
Rub:
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 ½ tbsp paprika
- 1 tsp dry mustard
- 1 tsp salt-free herb seasoning, optional
Instructions
- Preheat oven to 250°F.
- In a roasting pan, place half the onions and garlic. If adding rosemary and thyme add some under the roast here as well.
- Place the brisket on top and rub with half of the oil and half of the seasoning. Flip it over and repeat with remaining oil and seasoning.
- Top with remaining onions and garlic and fresh herbs, if desired.
- Cover and bake for 6 hours.
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This looks amazing! Can it be made with a delmanico roast instead of brisket?
Also, does this freeze well for yt?
Yes, it freezes well. It is a basic rub, so you can substitute it with any meat.
Just what I was waiting for!!!
Always on the lookout for divine meat recipes using basic ingredients – the more wine, garlic & onions – the better!
No liquid for the meat?
No. It forms its own liquid while cooking.
Can it be baked on 200?
Can different onions be used if we cant find pearl onions? I don’t know if Israel has that
I was wondering the same thing. I’d probably just use regular onions
for sure you can use either diced or sliced onion
This was delicious and eaten till the last drop. A good change from all the sweet sauces…
I made this for yom tov and everyone LOVED it! I had one kid who in between meals told me that he’s so excited for a few hours from now because he’s gonna get meat again 🙂 My new go to recipe! such a hit!! (and i used regular onions cut up)
Can’t wait to make this . Do you blend the sauce after baking or leave the whole garlic cloves ?
Can I make this in a crock pot?
Delicious! We had on Rosh Hashona and I’m making again for Sukkos.