Braised Beef Brisket with Caramelized Onions: A Rich and Tender Comfort Dish

Pat the brisket dry with paper towels and season generously with salt and pepper on all sides.
Heat the olive oil in a large, heavy-bottomed pot (such as a Dutch oven) over medium-high heat. When the oil is hot, sear the brisket on all sides until it develops a deep brown crust. This should take about 4-5 minutes per side. Remove the brisket from the pot and set it aside.
Caramelize the Onions:

In the same pot, reduce the heat to medium and add the sliced onions. Stir occasionally, cooking for 15-20 minutes, until the onions become soft, golden, and caramelized.
Add the minced garlic to the onions and cook for another 1-2 minutes until fragrant.
Add the Braising Liquid:

Stir in the tomato paste, Worcestershire sauce, brown sugar, thyme, and bay leaves. Then add the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pot.
Bring the mixture to a simmer.
Braise the Brisket:

Return the brisket to the pot, nestling it into the onions and broth. Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (163°C).
Braise the brisket for 3-4 hours, or until the meat is fork-tender and easily shreds.
Finish and Serve:

Once the brisket is done, remove it from the pot and set it aside. If you prefer, you can slice the brisket against the grain.
Skim any excess fat from the sauce, then taste and adjust the seasoning with salt and pepper if needed.
Serve the brisket with the caramelized onions and sauce, either over mashed potatoes, rice, or alongside roasted vegetables.
Serving and Storage Tips