Dale Karp's Brisket

From Chef Matthew Karp, of the former Plates in Larchmont

Serves 8

6 lbs beef brisket 

2 Tbsp paprika

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Kosher salt and cracked black pepper to taste

5 Tbsp vegetable oil

4 medium onions, sliced

1 cup ketchup

2 Tbsp lemon juice

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2 Tbsp light brown sugar

1 10-oz can tomato soup

1 cup sliced carrots (optional)

1 Tbsp finely chopped garlic (optional)


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Rub brisket all over with paprika, salt, and pepper. In a large Dutch oven, heat 3 Tbsp oil over medium-high heat. When oil is hot, brown the brisket on all sides, about 8 minutes per side. Remove from pan and let rest for 15 minutes.

Meanwhile, deglaze pan with ½ cup water and reduce by half. Repeat twice with ½ cup water each time.

In a separate saucepan, heat the remaining 2 Tbsp oil over medium-high heat and cook the onions until beginning to brown, about 10 minutes.  

Place meat back in Dutch oven with deglazed liquid and add ketchup, lemon juice, sugar, soup, and browned onions to surround meat (and carrots and garlic if using). Cook, covered, on the stovetop over low heat 1½ hours. (Pan should be barely simmering with lots of steam.) With 10 minutes left, Preheat oven to 300°F. Transfer to the oven, and cook for an additional 1½ hours. 

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