Simplest Brisket With Braised Onions

I feel like the further we get from Passover, the more likely you are to actually make this brisket, because the fewer bris-ket expectations it will carry. So let’s not call it Passover brisket (though it would be fantastic for it, if you’re looking for a last-minute recipe and don’t want to fuss about it too much) and instead, just call it one of the easiest, most delicious roasts you’ll make all year. It makes its own gravy. It’s impossible to dry out. The flavor is incredible. The carrots and onions are soft and deeply sweet. The house smells amazing while it cooks. The leftovers are even better.

The first time I cooked a brisket, it was a fairly involved affair, with rubs and browning and various liquids. This is not that. I’ve since learned that brisket is much more forgiving than it’s made out to be, especially if you get a flat cut (sometimes called the first cut, though often it’s a mix) that isn’t too fatty, or you ask your butcher to trim a little of the very thick cap off. You can still cook it with a thick fat cap; you’ll just have a fattier sauce, and want to skim a lot of it off.

This recipe started as this recipe in 2007, which I remember being a revelation (no browning? impossible!) and has been tinkered with and streamlined year after year. The onions get deeply caramelized and sweet, and you don’t even have to do the work. (That’s my favorite way to caramelize onions, actually!) The gravy is made from the pan juices. It’s a very low-effort, high-reward recipe and I hope you love it.

Brisket and Braised Onions

Serves 8 to 10

Brisket

• 3 1/2 to 4 pounds beef brisket (flat cut/first cut)
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 3 pounds yellow onions, peeled, halved, and thinly sliced
• 1 pound carrots, peeled and sliced into 1/2-inch-thick rounds
• 1 cup dry red wine (like a cabernet or merlot)
• 1 1/2 cups beef broth, divided
• 1/4 cup chopped fresh parsley, for serving

Gravy (optional, but recommended)

• 1 tablespoon cornstarch
• 2 tablespoons cold water

Do ahead:

Brisket is a great dish to make ahead. It tastes even better the next day, and is often easiest to slice once fully chilled. Store in its braising liquid in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Rewarm gently on the stovetop or in a low oven.

To make the brisket:

1. Prep the brisket: Pat the brisket very dry with paper towels. Season generously all over with salt and pepper.

2. Braise the onions: In a large, heavy ovenproof pot or Dutch oven (I use this oval Le Creuset) with a lid, heat the olive oil over medium-high heat. Add the sliced onions and a generous pinch of salt. Cook, stirring occasionally, until the onions have softened and released their liquid, about 8 to 10 minutes. Reduce the heat to medium-low, cover the pot tightly, and cook for 30 minutes, stirring once or twice, until the onions are very soft and deeply golden (braised and caramelized).

3. Add carrots and liquids: Add the carrots to the pot and stir. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, until the wine has reduced slightly. Add 1 cup of beef broth and bring back to a simmer. Turn off the heat.

4. Nestle in the brisket: Create a bed of onions and carrots in the pot. Place the brisket on top, fat side up. Pour the remaining 1/2 cup of beef broth over the brisket.

5. Bake: Cover the pot tightly with the lid. Transfer to the oven and bake for 3 to 3 1/2 hours, or until the brisket is very tender when pierced with a fork. It should offer almost no resistance. (Small note: I will often check the liquid level after 2 hours and add a splash more broth or water if it seems low, but with a tightly covered pot and the quantity of liquids here, it’s rarely an issue.)

6. Rest and slice: Remove the pot from the oven. Let the brisket rest in the hot liquid, covered, for at least 15 to 30 minutes (longer is fine). Transfer the brisket to a cutting board. Slice the brisket against the grain into 1/4-inch-thick slices. Return the sliced brisket to the pot with the onions, carrots, and juices.

To make the gravy (optional):

If you prefer a thicker gravy, remove the brisket and vegetables from the pot, leaving just the braising liquid. In a small bowl, whisk together the cornstarch and cold water until smooth. Bring the braising liquid to a simmer over medium heat. Gradually whisk in the cornstarch mixture, stirring constantly, until the gravy thickens to your desired consistency. Return the brisket and vegetables to the pot and toss to coat.

To serve:

Serve the brisket hot, garnished with fresh parsley. It’s excellent with garlic mashed potatoes, rice, or egg noodles.