Smoked Whiskey-Braised Beef Brisket with Caramelized Onions

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender beef brisket slow-braised in smoky whiskey with sweet caramelized onions, perfect for a comforting dinner. This American-inspired beef recipe, ready in about 200 minutes, pairs beef brisket, whiskey, yellow onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, 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.

Prep: 20 min Cook: 180 min Serves 6 American cuisine 480 cal/serving

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Ingredients

3 lbs beef brisket
1 cup whiskey
3 medium, thinly sliced yellow onions
4, minced garlic cloves
2 cups beef broth
3 tbsp olive oil
1 tbsp smoked paprika
2 tsp salt
1 tsp black pepper
2 sprigs fresh thyme

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Instructions

Step 1: Preheat oven to 300°F. Rub 3 lbs beef brisket with 2 tsp salt, 1 tsp black pepper, and 1 tbsp smoked paprika thoroughly.
Step 2: Heat 3 tbsp olive oil in a large oven-safe pot over medium heat. Add 3 thinly sliced yellow onions and sauté for 15 minutes, stirring occasionally, until golden and caramelized.
Step 3: Add 4 minced garlic cloves to the onions and cook for 1 minute until fragrant.
Step 4: Place the brisket on top of the onions, pour 1 cup whiskey and 2 cups beef broth over it, and add 2 sprigs fresh thyme.
Step 5: Cover the pot with a lid and transfer to the oven. Braise for 3 hours, basting every hour with the liquid, until the brisket is fork-tender.
Step 6: Remove brisket from the pot and let rest for 15 minutes before slicing against the grain. Serve with the caramelized onions and braising liquid spooned over.