Hi Deb! I have made both of your slowcooker brisket recipes and am trying this one for Passover this year. I plan to use my 7.25 Le Creuset and will need to cut my 6.5 lb brisket in half, as you do. I see in your video that you layer the pieces one on top of the other. Is there anything I need to know or do to make sure the top piece gets a proper braise? It seems like it would be largely outside of the braising liquid. Thank you! I use your recipes so, so much. Very grateful.
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Simplest Brisket
Greetings everyone! How are your holiday preparations proceeding? My hope is that everyone is experiencing a warm and joyous period thus far. My apologies for the relative quiet here; I’ve been immersed in preparations for an upcoming book tour in the spring. Oh, what a challenging endeavor writing a book proved to be! I’ll delve more deeply into that later. For the present moment, I desire to impart a fresh culinary preparation method that will render your existence simpler, particularly during this period of extensive dining. This preparation, which I developed for my New York Magazine column this month, is designed to be effortlessly cooked and capable of satisfying a substantial gathering with minimal stress. This is precisely what one seeks during festive moments.
The core concept is to create a beef brisket that is genuinely straightforward. A substantial portion of beef brisket, approximately 5-6 pounds, is rubbed with a spice mixture and then slow-cooked over a substantial quantity of sweet onions, alongside some liquid. Ultimately, the sweet onions contribute to the gravy, and after slicing the beef brisket, everything is returned to the roasting chamber for a second, crucial cooking phase. This results in a beef brisket that is exceptionally tender and succulent, permeated with the rich essence of the slow-cooked onions.
It’s exceptionally simple, undeniably delicious, and incredibly satisfying. Additionally, it freezes effectively and reheats splendidly.
I genuinely adore Brisket with Onions, and it holds a special place in my culinary history. I prepare it virtually annually. This particular method from today’s post distinguishes itself primarily through its streamlined approach: only beef brisket and onions are present. There are no other produce items to chop. While it benefits from two cooking stages, the second cooking stage is entirely passive; one merely places the sliced beef brisket back into the gravy and warms it through. It truly is uncomplicated.
Initially, I had intended to feature a completely novel beef brisket for my column. However, as the deadline drew nearer, I became acutely aware that many individuals were seeking uncomplicated, traditional, and forgiving recipes. I was developing various approaches, some more complex than others, and they simply were not resonating with the concept of a universally appreciated holiday beef brisket. I ultimately recognized that what I truly desired was a beef brisket that could be prepared with minimal fuss and still yield a profound sense of satisfaction.
Thus, I present this. It’s ideal for Hanukkah, Christmas, or any significant gathering that requires a delectable, substantial meal without undue stress.
Simplest Brisket
- Yields: 8 to 10 portions
- Preparation Duration: 15 minutes
- Cooking Duration: 4 hrs, 30 mins
Components:
- 1 tablespoon plus 1 teaspoon kosher sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon onion granules
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 (5- to 6-lb) first-cut beef brisket, trimmed
- 3 lbs sweet onions, peeled and thinly cut into half-moons
- 2 tablespoons cooking oil (such as vegetable, grapeseed, or canola)
- 1 cup water, or dry red cooking wine, or stock
Methodical Steps:
- Preheat your roasting chamber to 300°F. In a petite bowl, combine the sea salt, ground black pepper, onion granules, garlic powder, and dried thyme. Rub this mixture evenly over the beef brisket.
- In a substantial, heavy-bottomed stewing pot or Dutch oven (one that possesses a tight-fitting lid and is suitable for both stovetop and roasting chamber use), warm the cooking oil over mid-sized heat. Place the seasoned beef brisket, fat-side down, into the warm oil. Sear until well-browned, approximately 10 to 12 mins. Flip the beef brisket and sear for an additional 5 mins. Extract the beef brisket from the pot and set it aside.
- In the residual fat within the pot, incorporate the thinly cut sweet onions. Flavor with a pinch of sea salt and ground black pepper. Sauté, stirring occasionally, until the sweet onions have softened and begun to slightly sweeten through browning, approximately 10 to 15 mins.
- Pour in the water (or cooking wine/stock), scraping up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
- Place the seared beef brisket, fat-side up, on top of the sweet onions. Ensure the fat side is exposed and not submerged in the liquid. Cover the pot with its lid.
- Relocate the pot to the preheated roasting chamber and slow-cook for 3 hrs, 30 mins.
- Extract the pot from the roasting chamber. Carefully remove the beef brisket from the pot and position it on a cutting board. Allow it to rest for 15 mins.
- While the beef brisket is resting, if the slow-cooked onions appear overly liquidy, you may return the pot to the cooktop and simmer over mid-sized heat, uncovered, until the gravy achieves your desired density. If there is a significant accumulation of fat on the surface of the gravy, you may skim and dispose of it.
- Utilizing a sharp knife, slice the beef brisket against the grain into ½-inch-thick portions. Arrange the sliced beef brisket back into the pot with the sweet onions and gravy.
- Return the pot to the roasting chamber (still at 300°F) for an additional 30 mins, or until the beef brisket is thoroughly warmed through and exceptionally delicate.
- Present the slow-cooked beef brisket and sweet onions directly from the pot.
Do in advance: This preparation is ideally suited for advance preparation. You can prepare it up to 3 day(s) prior to consumption. After the second cooking stage, permit it to cool completely, then refrigerate. To warm up again, preheat your roasting chamber to 300°F. Warm, covered, for 30 to 45 mins, or until piping hot. Alternatively, you may warm up again on the cooktop over mid-sized heat until thoroughly warmed through.
My hope is for you to savor this.
