I hope you don’t mind if I give you a recipe for brisket in April. We eat it year-round here, and I always feel a little bad for people who save it for just special occasions, because it’s a meat that gives so much back with so little effort. It’s also the ultimate make-ahead dish, only improving over the course of a few days.

I think people tend to overthink brisket (I know I have in the past!) but it doesn’t need to be complex. The brisket I grew up eating was often simply braised with onions, tomato paste or ketchup, sometimes a little brown sugar, and not much more. It was savory, sweet, tangy, and incredibly satisfying. The meat would be so fork-tender, falling apart, with the sauce perfect for serving over egg noodles or mashed potatoes.

This recipe for brisket and braised onions is based on that kind of minimalist approach. It uses ingredients you likely have in your pantry right now and not a lot of them. I think it’s the simplest, most approachable way to get a perfectly tender brisket without a fuss. It’s what I’ll be making for Passover.

Brisket cuts

Brisket is a cut from the lower chest of the cow. There are two parts:

• The flat: The leaner, flatter part of the brisket. This is what you most commonly see labeled as “brisket” at the butcher or grocery store. It’s what I’m using here. A 3- to 4-pound flat will serve 6 to 8 people.
• The point: The fattier, thicker part of the brisket that overlaps the flat. This is often sold as “brisket point” or “deckle” and is great for shredding or making corned beef.

Sometimes you can find a whole brisket (also called a “full packer”) which includes both the flat and the point. This recipe will work for either cut; just adjust cooking time for a larger piece.

Tips for the best brisket

• Don’t skip searing: Searing the brisket before braising adds a tremendous amount of flavor and helps create a beautiful crust.
• Brown the onions well: The onions are the backbone of the sauce. Take your time to get them nicely caramelized and browned; it builds a deep, savory base.
• Low and slow: Brisket needs time to break down and become tender. Cook it at a low temperature for several hours until it’s fork-tender.
• Rest and chill: Resting the brisket after cooking helps the juices redistribute, making it more tender. Chilling it overnight makes it easier to slice and allows the flavors to meld.
• Slice against the grain: This is key for tenderness. Look for the muscle fibers and slice perpendicular to them.

What to serve with brisket

Brisket is often served with classic sides that can soak up all the delicious sauce:

• Egg noodles
• Mashed potatoes
• Roasted vegetables (carrots, parsnips, potatoes)
• Kasha varnishkes
• Green salad
• Roasted asparagus
• Matzo balls (for Passover)

I hope you try this version and love it as much as we do!

Simplest Brisket with Braised Onions

Instructions

1. Prep the Brisket: Pat the brisket dry with paper towels. Season generously all over with salt and pepper.
2. Sear Brisket: Heat the oil in a large Dutch oven or heavy pot with a lid over medium-high heat. Add the brisket and sear for 5 to 7 minutes per side, until deeply browned. Remove the brisket and set aside.
3. Braise Onions: Reduce the heat to medium. Add the sliced onions to the pot. Cook, stirring occasionally, for 15 to 20 minutes, or until the onions have softened and are deeply browned and caramelized. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
4. Add Liquids and Seasonings: Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar, apple cider vinegar, and bay leaf. Bring to a simmer.
5. Combine and Cook: Return the brisket to the pot, nestling it into the onions and liquid. The liquid should come about two-thirds of the way up the sides of the brisket. If not, add a little more broth or water. Bring the liquid back to a gentle simmer, then cover the pot tightly.
6. Bake: Transfer the pot to the preheated oven and cook for 3 to 4 hours, or until the brisket is fork-tender. The cooking time will vary depending on the thickness and cut of your brisket. Check occasionally to ensure there’s enough liquid; if it’s getting too low, add a splash more broth or water.
7. Cool and Chill: Remove the pot from the oven. Let the brisket cool in its liquid for at least 30 minutes, or ideally, cool completely, then refrigerate overnight. Chilling makes it much easier to slice and improves flavor.
8. Slice and Reheat: If chilled, remove the brisket from the pot. Scrape off any solidified fat from the top of the sauce (this is optional, but many prefer it). Slice the brisket against the grain into 1/4-inch thick slices. Return the sliced brisket to the pot with the sauce and onions. Gently reheat on the stovetop over low heat or in a 300°F (150°C) oven until warmed through.
9. Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley, if using, and serve hot with the braised onions and plenty of sauce.

Do ahead: Brisket is even better on day 2 or 3. It can be made up to 3 days in advance and stored, covered, in the refrigerator.

Yields: 6 to 8 servings
Prep time: 30 minutes
Cook time: 3 to 4 hours

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