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Edna Lewis's Oven Brisket

Our Edna Lewis's oven brisket recipe is a classic. It's an eminently affordable Sunday supper made with a bare minimum of ingredients—essentially just brisket, onions, and love.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 6 servings
Calories: 414 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 3 pounds brisket
  • Salt and freshly ground black pepper
  • vegetable or olive oil
  • 1 tablespoon butter or vegetable or olive oil
  • 1 1/2 pounds onions peeled and sliced
  • 4 whole allspice berries
  • 1 bay leaf

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F (204°C).
  2. Pat the brisket dry and season it with salt and pepper to taste. Heat a skillet over medium-high heat, slick it with just a little oil, then add the brisket. Sear it well, turning until all sides are well-browned. Place the seared brisket in a heavy ovenproof pot or pan such as a Dutch oven.
  3. Wipe the skillet clean and then add the butter or oil and onions and return to medium-highish heat. Cook, stirring occasionally, until pretty well browned, 7 to 10 minutes.
  4. Sprinkle the brisket with pepper and then add the browned onions, allspice, and bay. Cover tightly and transfer to the oven for about 10 to 15 minutes. Reduce the heat to 225°F (107°C) and let cook, undisturbed, for 2 1/2 hours.
  5. Transfer the brisket to a cutting board to rest. Reserve the pan juices in the skillet.
  6. Spoon off any visible fat from surface of the juices and discard the bay leaf. Spoon the onions into a sieve or strainer, place it over the pan juices, and press the onions through the sieve, discarding any solids. If desired, strain again and reduce over medium heat for a few minutes. Taste and season the pan juices with salt and pepper to taste.
  7. Slice the brisket and serve with the pan juices.

Notes

  • Leftovers and storage--Leftover brisket can be stored in a sealed container in the refrigerator for up to 4 days. Leftovers make excellent sandwiches, can be stuffed into brisket tacos or can be used in these steak quesadillas.
  • Leftovers and storage--Leftover brisket can be stored in a sealed container in the refrigerator for up to 4 days. Leftovers make excellent sandwiches, can be stuffed into brisket tacos or can be used in these steak quesadillas.
  • Scaling--To scale the recipe, use 1/2 pound of onions for each pound of brisket. Plan to cook the meat for approximately 1 hour per pound.
  • Scaling--To scale the recipe, use 1/2 pound of onions for each pound of brisket. Plan to cook the meat for approximately 1 hour per pound.
  • How much meat to buy--Brisket will shrink as it cooks. Purchase enough meat for 1/2 pound of uncooked brisket per person.
  • How much meat to buy--Brisket will shrink as it cooks. Purchase enough meat for 1/2 pound of uncooked brisket per person.
  • Carving the brisket--For tender meat, always carve against the grain of the meat.
  • Carving the brisket--For tender meat, always carve against the grain of the meat.

Nutrition Information

Serving 1portion Calories 414kcal (21%) Carbohydrates 11g (4%) Protein 48g (96%) Fat 19g (29%) Saturated Fat 7g (35%) Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 146mg (49%) Sodium 199mg (8%) Fiber 2g (8%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 414

% Daily Value*

Serving 1portion
Calories 414kcal 21%
Carbohydrates 11g 4%
Protein 48g 96%
Fat 19g 29%
Saturated Fat 7g 35%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 146mg 49%
Sodium 199mg 8%
Fiber 2g 8%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.