{"id":2513,"date":"2026-03-14T20:15:32","date_gmt":"2026-03-14T20:15:32","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2513"},"modified":"2026-03-14T20:15:32","modified_gmt":"2026-03-14T20:15:32","slug":"by-lindsey","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2513","title":{"rendered":"By: Lindsey"},"content":{"rendered":"

Excellent brisket recipe! I just made this for Christmas and it was a huge hit. Served it over mashed potatoes. I used a 4 lb brisket and adjusted the ingredients accordingly. Still needed the 3 hours. I appreciate your attention to detail in the recipe, Deb! It was seasoned perfectly. This is a keeper \ud83d\ude42<\/p>\n

version ai :<\/p>\n

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\"Simplest<\/p>\n

I feel like I\u2019ve been talking about this brisket for 15 years, or maybe just 15 days, I\u2019ve lost track, but I\u2019m delighted to tell you that it\u2019s finally here.<\/p>\n

There are many reasons I love brisket \u2014 it scales up beautifully, it\u2019s mostly hands-off, it tastes even better the next day, it\u2019s one of those things that smells incredible while it cooks (the entire house will be a delight), and it makes its own deeply savory gravy. It\u2019s also one of those dishes you can do on any weekend and feel like you had a \u201cproject\u201d but without all the angst of a project.<\/p>\n

My go-to brisket recipe has always been my Oven Brisket with Onions<\/a> from all the way back in 2007. It\u2019s a great recipe, really. What made it my \u201cgo-to\u201d back then was that it had the bare minimum of ingredients for maximum flavor \u2014 a brisket, a few onions, and a few tomatoes. Over the years, however, I\u2019ve tweaked it, simplified it, learned a lot about how to make it as flavorful as possible, and in doing so, removed the only thing I don\u2019t love about it, which is handling big cans of crushed tomatoes. The new one here is even simpler. It uses only brisket, onions, and some seasoning. No added broth, no cans of anything. And it\u2019s unbelievably good.<\/p>\n

\"Brisket<\/p>\n

You\u2019ll need a beef brisket<\/a>. You\u2019ll need a lot of onions \u2014 6 pounds of them for a 3-pound brisket. Do not be alarmed, this is the entire point! They shrink and melt down and practically become the sauce. You\u2019ll also need salt, pepper, a bay leaf, and water. That\u2019s it! The whole thing is seared, nestled with onions and seasonings, topped with water (just a bit; it will release a lot of its own moisture), and braised for many, many hours until it\u2019s fork-tender. The meat gets a beautiful crust when it\u2019s braised high and dry at the very end. The onions on top become a deeply caramelized jam.<\/p>\n

It\u2019s one of the best things you can cook for a crowd or just for leftovers. We love it so much. Enjoy!<\/p>\n

\"Braised<\/p>\n

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yields<\/p>\n

8 to 10 servings<\/p>\n<\/div>\n

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prep time<\/p>\n

30 minutes<\/p>\n<\/div>\n

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cook time<\/p>\n

4 to 5 hours<\/p>\n<\/div>\n

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active time<\/p>\n

30 minutes<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Simplest Brisket with Braised Onions<\/h2>\n

This recipe will be in my next book, arriving in October 2025!<\/p>\n

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ingredients<\/h3>\n