New York-Style Jazz Brisket with Caramelized Onions

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Slow-braised beef brisket with a savory jazz-inspired spice rub, served tender with sweet caramelized onions. This American-inspired beef recipe, ready in about 220 minutes, pairs beef brisket, brown sugar, paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs beef brisket
• 2 tbsp brown sugar
• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp black pepper
• 2 tsp salt
• 1/2 tsp cayenne pepper
• 3 tbsp olive oil
• 3 large, thinly sliced yellow onions
• 2 cups beef broth
• 1 cup red wine
• 2 sprigs fresh thyme

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Instructions

1. Step 1: In a small bowl, mix 2 tbsp brown sugar, 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp black pepper, 2 tsp salt, and 1/2 tsp cayenne pepper to create the dry rub. Rub this evenly over the entire surface of 4 lbs beef brisket.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the brisket for 5 minutes per side until deeply browned. Remove brisket and set aside.
3. Step 3: In the same pot, add 3 large thinly sliced yellow onions and cook over medium heat for 15 minutes, stirring frequently, until caramelized and golden brown.
4. Step 4: Return brisket to the pot, add 2 cups beef broth, 1 cup red wine, and 2 sprigs fresh thyme. Bring to a simmer, cover, and reduce heat to low. Cook gently for 3 hours until brisket is fork-tender.
5. Step 5: Remove brisket and let rest for 15 minutes before slicing against the grain. Serve topped with the caramelized onions and pan juices.