Slow-Braised Brisket with Caramelized Onion and Horseradish Cream

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender slow-braised brisket served with sweet caramelized onions and a zesty horseradish cream that adds a refreshing bite. This Middle Eastern-inspired Hanukkah recipe, ready in about 225 minutes, pairs beef brisket, kosher salt, black pepper 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
• 1 tbsp kosher salt
• 2 tsp black pepper
• 4 tbsp olive oil
• 3 large, thinly sliced yellow onions
• 5, minced garlic cloves
• 3 cups beef broth
• 1 1/2 cups red wine
• 2 tsp leaves fresh thyme
• 1 cup sour cream
• 2 tbsp prepared horseradish
• 1 tsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lbs beef brisket with 1 tbsp kosher salt and 2 tsp black pepper. Heat 4 tbsp olive oil in a large heavy ovenproof pot over medium-high heat until shimmering.
2. Step 2: Sear brisket on all sides until deep brown, about 5 minutes per side. Remove brisket and set aside.
3. Step 3: Add 3 large thinly sliced yellow onions to the pot and cook over medium heat, stirring occasionally, until deep golden and caramelized, about 25 minutes.
4. Step 4: Stir in 5 minced garlic cloves and cook for 1 minute until fragrant.
5. Step 5: Pour in 3 cups beef broth and 1 1/2 cups red wine, scraping browned bits from the bottom. Add 2 tsp fresh thyme leaves.
6. Step 6: Return brisket to pot, cover tightly, and braise in oven for 3 hours until fork-tender.
7. Step 7: While brisket cooks, combine 1 cup sour cream with 2 tbsp prepared horseradish and 1 tsp lemon juice in a small bowl; mix well and refrigerate until serving.
8. Step 8: Remove brisket from oven, let rest 10 minutes, then slice thinly against the grain. Serve topped with caramelized onions and a dollop of horseradish cream.