Nach Waxman’s original recipe had you taking out the meat at 1.5 hours, slicing it, and then cooking again for a few hours. No need to do that in this recipe? Do you think that would be good to do anyway?
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Simplest Brisket with Braised Onions
I know it’s just getting warm, but I promise: this is a brisket recipe for all seasons. Actually, I always think of brisket as a late fall or winter recipe because it braises for hours and just makes the entire house smell like pure comfort. But given that this is brisket for people who think they don’t like brisket, and people who’ve always been a little afraid of brisket, and (gasp) even a recipe for making it ahead and reheating it, a trick that always sounds promising but rarely delivers, I figured it was important to be able to talk about it outside of the season we associate it with. Because you’re going to want to make it. Soon. It’s that good.
What makes it the simplest? Oh, let me count the ways:
- Just two main ingredients (brisket, onions)
- No searing (a favorite step for many people, but skips the whole splattery mess of searing a six-pound piece of meat)
- No marinating
- No special pan needed (any lidded pot or dutch oven will do)
- Hands-off braise (stick it in the oven for a few hours and come back to something delicious)
- Fewer components in the braising liquid
- Almost no fat to trim off
Plus, as I mentioned, it truly is wonderful when made ahead. As in, it might even be better the next day, which makes it an ideal candidate for entertaining. And this particular trick of braising it a day or two in advance, chilling it completely, slicing it when cold, and then reheating it gently in its own juices? This keeps it impossibly moist, almost as if it’s been braising continuously. It is, to put it simply, a revelation. You’ll be ruined for brisket any other way.
But how does it taste? It tastes, to me, like the perfect balance of salty, peppery, sweet, savory, and tangy. There’s a rich dark mahogany gloss that just screams “eat me,” and it delivers, especially when paired with plenty of the dark, sticky, almost-jammy onions it’s braised in. The meat is meltingly tender, but not falling apart, because that’s not what we’re going for here. It’s got body, but barely needs a knife to cut it. It really is my idea of brisket perfection, and I hope it will be yours too.
Brisket for Beginners
Brisket is a cut of beef from the lower chest or pectoral area. It’s very tough, full of connective tissue, and requires low, slow cooking to become tender. You’ll typically find two cuts of brisket at the butcher or grocery store:
- The flat cut: This is the leaner cut, rectangular and flat (hence the name). It’s what I prefer for this recipe. Because it’s leaner, it’s also easier to dry out, so cooking it in a moist environment and slicing it when cold are two key steps for keeping it juicy.
- The point cut: Also known as the deckle, this is the thicker, fattier, more marbled cut. It’s harder to find separately, and not as ideal for slicing because of its inconsistent shape and fat marbling. If you’re buying a whole packer brisket, you’re getting both. But here, the flat cut is preferred.
I find a 3 to 4 pound flat cut of brisket ideal for this recipe, though I’ve also made it with a 5 or 6 pound piece with no major changes to the recipe besides adding a half hour or hour to the braising time. Anything larger would ideally go into a larger quantity of braising liquid in a larger pot, or into a roasting pan. Remember, you want to mostly cover the brisket with the braising liquid.
How much meat is this? This recipe feeds 6 with leftovers or 8 without. Since it reheats so well, I usually make the full amount for our little family of four so we get several meals from it.
The Braised Onions
What about those braised onions? They are a full half of the magic here. You’re going to use a lot of them — at least 4 pounds. Any combination of yellow, red, or sweet onions will work. You’ll want to slice them thinly (I just do this by hand, but if you have a mandoline, you’re welcome to use it).
They’re briefly cooked on the stove-top to soften them and get them going before the brisket goes in, and they cook down and sweeten and eventually become something of an intensely-flavored jam. They are excellent alongside the brisket, and I wouldn’t recommend omitting them.
I hope you try this. I’d love to hear how it works out.
Simplest Brisket with Braised Onions
Ingredients
- 4 to 6 pounds flat-cut beef brisket
- 2 tablespoons olive oil
- 4 pounds onions (yellow, red, or sweet), thinly sliced
- 2 tablespoons salt, plus more to taste
- 1 tablespoon black pepper, plus more to taste
- 1 cup dry red wine (like Pinot Noir or Merlot)
- 1 cup beef broth or stock
- 2 tablespoons apple cider vinegar
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- Pat the brisket dry with paper towels. Rub all over with 1 tablespoon salt and 1 teaspoon black pepper.
- In a large Dutch oven or oven-safe pot with a lid, heat the olive oil over medium-high heat. Add the sliced onions, remaining 1 tablespoon salt, and 2 teaspoons black pepper. Cook, stirring occasionally, until softened and lightly browned, about 10 to 15 minutes.
- Push the onions to the sides of the pot to create a space in the center. Place the brisket, fat-side up, in the center.
- Pour the red wine, beef broth, and apple cider vinegar over and around the brisket. Bring to a simmer.
- Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 3 to 4 hours, or until the brisket is very tender when pierced with a fork. (A 4-pound brisket will take about 3 hours; a 6-pound brisket closer to 4 hours or more.)
- Remove from oven. Let rest, covered, for at least 30 minutes before serving.
- For optimal results (recommended): After resting, remove brisket from the pot. Scoop out the onions and any braising liquid. Let cool to room temperature, then cover and refrigerate overnight (or up to 3 days). When cold, slice the brisket against the grain into 1/4-inch slices. Skim any fat from the chilled braising liquid. Place sliced brisket and onions back into the pot with the braising liquid. Reheat gently on the stovetop over low heat, or in a 300°F (150°C) oven, until warmed through. This can take 30-60 minutes.
- Taste and adjust seasoning if needed before serving. Serve hot with plenty of braised onions and sauce.
Notes
Storage: Leftover brisket and onions can be stored in an airtight container in the refrigerator for up to 4 days.
Freezing: Brisket can be frozen in its braising liquid for up to 3 months. Thaw in the refrigerator overnight before reheating gently.
