{"id":2514,"date":"2026-03-14T21:19:51","date_gmt":"2026-03-14T21:19:51","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2514"},"modified":"2026-03-14T21:19:51","modified_gmt":"2026-03-14T21:19:51","slug":"by-wendel","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2514","title":{"rendered":"By: Wendel"},"content":{"rendered":"

In reply to deb<\/a>.<\/p>\n

What is oven temp for schedule 1?<\/p>\n

version ai :<\/p>\n

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Simplest Brisket with Braised Onions<\/h1>\n

by Deb<\/a> on

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Today\u2019s recipe for a brisket<\/a> with braised onions is exactly what the title promises: simple. In fact, if there was a simpler way to cook a brisket, I probably wouldn\u2019t make it myself. As it stands, it\u2019s one of my favorite things to prepare as I don\u2019t think there are many recipes that give you so much flavor for so little effort. Once the pan is lidded and in the oven, it really does all the work itself.<\/p>\n

In the past, my briskets have been a little more involved, with more chopping or specific spices. This one is based on my mother\u2019s recipe from a very, very long time ago, a few years after the dinosaurs roamed the earth, and before anything she made was what I wanted to eat. She often made hers with carrots, but as a non-carrot-eating child, I think I pushed for it to have fewer vegetables, and it landed on just onions. (And still, not a huge<\/em> onion fan then, but here we are.)<\/p>\n

I still make hers with just onions, and it\u2019s the only recipe she made as a young mom (before she got into her serious cooking years in my high school and beyond) that has stayed with me. It\u2019s what I crave, the perfect balance of richness and bright, almost sweet onion. It\u2019s one of the few recipes I find myself getting cravings for as it gets cooler, or ahead of a special occasion. I hope it becomes one for you, too!<\/p>\n

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Brisket (First Cut or Flat Cut)<\/h2>\n

Brisket typically comes in two shapes: first cut and second cut. The first cut, or flat cut, is the leaner cut, and the one I prefer. It\u2019s a uniform, rectangular shape and is easier to slice. The second cut, or point cut, is thicker and fattier, with more marbling. This one has more flavor but is also more irregular in shape. Most grocery stores will label them, but if not, you can ask your butcher.<\/p>\n

No matter which cut you choose, I highly recommend finding a piece that is 3 to 4 pounds. Any smaller, and it\u2019s hard to braise for enough time for it to become tender. Any larger, and it won\u2019t fit in a standard oven-safe pan or dutch oven. If you can only find a smaller piece, you can reduce the cooking time by an hour or so, but your final product won\u2019t be as tender or as flavorful.<\/p>\n

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Brisket is best served with something to sop up the gravy. Here are my favorite sides for brisket<\/a>:<\/p>\n