Balsamic and Onion Braised Brisket

Balsamic vinegar adds a sweet and tangy flavor to slow-braised brisket. Pairs well with Merlot and Bock.

Serves: 8Prep: 30 minutesCook: 3 hours 30 minutesTotal: 4 hoursDifficulty: Easy

Serves: 8


  • 5 pounds beef brisket, trimmed of excess fat
  • 1 tablespoon coarse salt
  • 2 teaspoons black pepper, ground
  • 2 tablespoons canola oil
  • 3 large onions, julienned
  • 1 tablespoon minced garlic
  • 1 cup Kroger® Balsamic Vinegar
  • 2 cups beef broth
  • 4 sprigs fresh rosemary


  • Preheat oven to 325°F.
  • Season both sides of the brisket generously with salt and pepper.
  • Heat oil in a 6-qt. (or larger) thick-walled pot (or Dutch oven) over medium-high heat. Add brisket and sear on both sides, until it’s deeply golden brown, then remove it from the pot. Add onions and garlic to pot; cook them 6-8 minutes until they’re softened and starting to brown.
  • Deglaze the pot with balsamic vinegar, working up any brown bits from the bottom. Add broth and bring to a boil. Return brisket to the pot. Add rosemary. Cover.
  • Place covered pot in the oven. Roast 2½-3 hours, or until brisket becomes tender. Remove brisket from the pot, cover the brisket with foil and allow it to rest 15 minutes before slicing. Slice against the grain.
  • Spoon cooked onions and broth over brisket and serve. Refrigerate leftovers.
  • Tip: If you don’t have a Dutch oven, the brisket can be seared on a griddle or in a large sauté pan, then transferred to a roasting pan. Cover the roasting pan tightly with foil before placing it in the oven.