French Onion Brisket

The ultimate slow-cooked brisket. Inspired by the rich flavours of French onion soup, this braised ANZCO Foods beef brisket is cooked low and slow until irresistibly tender, then served with buttery Gruyère pommes mille-feuille, roasted carrots and a glossy onion-infused jus. Perfect for entertaining or a comforting family feast, this impressive recipe transforms premium New Zealand brisket into a restaurant-quality meal that's full of rich, savoury flavour.

Ingredients

BRISKET

1.2kg Point End Brisket
30ml neutral oil
40g unsalted butter
6 large brown onions, thinly sliced
4 garlic cloves, thinly sliced
6 fresh thyme sprigs
200ml red wine
600ml good quality beef stock
15ml Worcestershire sauce
15g Dijon mustard
2 bay leaves

POMMES MILLE-FEUILLE

1.5kg starchy potatoes (i.e. Agria)
120g butter, melted
1 Tbsp fresh thyme leaves
2 garlic cloves, finely grated
1/2 tsp salt
1/4 tsp pepper
80g Gruyère, finely grated

ROASTED CARROTS

500g baby carrots
20ml olive oil

JUS

All reserved braising liquid, strained
30g unsalted butter, cold and diced

TO FINISH

100g sour cream or crème fraîche
small bunch fresh chives, finely sliced
handful flat-leaf parsley, finely chopped

Serves: 6 | Prep: 1 hour | Cook: 5 hours

METHOD

1. POMMES MILLE-FEUILLE
   Preheat oven to 150°C fan-forced. Line a 20x30cm roasting dish or slice tin with baking paper.
   Using a mandoline or very sharp knife, slice the potatoes into 2mm rounds. Place in a large bowl with the melted butter, thyme, garlic, salt and pepper. Toss gently to combine.
   Press a third of the potato mixture into prepared tin and sprinkle with a third of the gruyere. Repeat to form three layers.
   Cover tightly with foil and bake for 1 hour 15 minutes until completely tender. Remove the foil and return to the oven for a further 15-20 minutes, until the top is golden brown. Allow to cool completely, then cover with baking paper and refrigerate with a weight on top for at least 2 hours, ideally overnight.
   To serve, remove from tin, slice into individual portions and cook at 200°C for 12–15 minutes until heated through and the edges are crispy.
2. BRISKET
   Pat the brisket dry and season generously with salt and pepper. Heat the oil in a large cast iron pan or heavy-based pot over high heat. Sear the brisket on all sides until deeply golden. Remove and set aside.
   Reduce heat to medium-low. Add the butter to melt, then the onions, garlic, thyme and a good pinch of salt. Cook slowly, stirring every 5-10 minutes, for 45-60 minutes until the onions are deeply golden, jammy and reduced to about a quarter of their original volume.
   Preheat oven to 150°C fan-forced. Stir the wine into the onions, then add stock, Worcestershire sauce, mustard and bay leaves. Bring to a simmer. Return the brisket to the pot, nestling it into the onions.
   Cover tightly and transfer to the oven. Braise for 3.5-4 hours until completely tender and the meat pulls apart easily. Leave to rest for 30 minutes.
3. ROASTED CARROTS
   Preheat oven to 200°C. Toss the carrots with oil, salt and pepper on a roasting tray. Roast for 30 minutes, until tender.
4. JUS
   Remove the brisket from the braising liquid. Using two forks, pull the meat into generous chunks.
   Keep warm.
   Skim off the fat from the top of the braising liquid and discard. Strain liquid through a sieve into a wide saucepan, pressing the onions through to extract all the flavour.
   Bring to a simmer and reduce by half until thickened and glossy. Just before service, whisk in the cold diced butter. Season with salt.
5. PLATING
   Place an individual portion of pommes mille-feuille on a warm serving plate. Pile the pulled brisket generously beside and drizzle with jus. Add carrots and a quenelle of sour cream. Garnish with fresh chives, parsley and a pinch of sea salt. Serve with extra jus in a small jug on the side.
6. CHEF'S NOTES
   POTATO CAKE Pressing the potato cake with a weight after baking is what gives it those beautiful clean, compressed layers. Use another tin the same size filled with cans as a weight.
   OUTDOOR OVEN This dish also suits being slow cooked in an outdoor wood-fired oven. The smoke from the oven adds an extra layer of depth to the braising liquid and the brisket.

Tips for the perfect French Onion Brisket

• Sear the brisket well before braising to develop a rich, caramelised crust and deeper flavour.
• Take your time with the onions. Cooking them slowly until they're deeply golden and jammy is the secret to achieving the signature French onion flavour.
• Cook low and slow. Gentle braising allows the connective tissue to break down, creating melt-in-your-mouth brisket.
• Rest the brisket before pulling. A 30-minute rest helps the meat stay juicy and easier to shred into generous chunks.
• Reduce the braising liquid until thick and glossy for a rich, flavour-packed jus.
• Prepare the potato mille-feuille ahead of time. Chilling and pressing the potatoes creates beautifully defined layers and makes serving easier.
• Use a heavy casserole dish or Dutch oven with a tight-fitting lid to keep the brisket moist throughout the braising process.
• Serve with extra jus on the side so everyone can enjoy every bite with plenty of rich onion gravy.

Frequently Asked Questions

What is beef brisket?

Brisket is a flavourful cut of beef taken from the lower chest of the animal. It contains plenty of connective tissue, making it ideal for slow cooking, braising or smoking. When cooked low and slow, brisket becomes incredibly tender and rich in flavour.

Why is brisket best for slow cooking?

Brisket contains natural collagen that gradually breaks down during long, slow cooking. This transforms the meat into a tender, juicy texture that simply falls apart while creating a rich cooking liquid perfect for sauces and gravy.

How long should I cook brisket?

For oven braising, brisket typically requires 3½ to 4 hours at a low temperature, depending on its size. The meat is ready when it can be easily pulled apart with a fork.

Can I make this brisket recipe ahead of time?

Yes. In fact, brisket often tastes even better the next day as the flavours continue to develop. The brisket, jus and potato mille-feuille can all be prepared ahead and gently reheated before serving.

What is pommes mille-feuille?

Pommes mille-feuille is a classic French potato dish made by layering thin slices of potato with butter, herbs and cheese before baking and pressing into neat portions. It creates crispy edges with a soft, buttery centre.

Can I cook brisket in a slow cooker?

Yes. After searing the brisket and caramelising the onions, transfer everything to a slow cooker and cook on Low for 8–10 hours or until the beef is fork tender.

What can I serve with French onion brisket?

This recipe pairs beautifully with potato mille-feuille and roasted carrots, but it also works well with creamy mashed potatoes, roasted root vegetables, buttered greens or crusty bread to soak up the rich jus.

Why should I caramelise the onions slowly?

Slowly cooking the onions develops their natural sweetness and creates the rich, savoury flavour that makes French onion soup so iconic. Rushing this step can result in bitter or unevenly cooked onions.

Can I freeze leftover brisket?

Absolutely. Cooked brisket freezes well for up to three months. Freeze it with some of the jus to help keep the meat moist when reheating.

Why choose New Zealand beef brisket?

Premium ANZCO Foods beef is naturally raised to deliver exceptional flavour and tenderness. Brisket is an excellent value cut that rewards slow cooking with rich, comforting flavour and an outstanding eating experience.

Looking for other delicious beef recipes?

Try our Deconstructed Beef Wellingtonor French Onion Brisket