{"id":2539,"date":"2026-03-16T22:37:33","date_gmt":"2026-03-16T22:37:33","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2539"},"modified":"2026-03-16T22:37:33","modified_gmt":"2026-03-16T22:37:33","slug":"by-margaret","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2539","title":{"rendered":"By: Margaret"},"content":{"rendered":"

Will a 6 quart oval Staub braiser be too small for this recipe?<\/p>\n

version ai :<\/p>\n

Brisket is not something I grew up eating. It\u2019s not a thing, really, in my family or our Brooklyn neighborhood, but it is, I can tell you from the internet, an enormous thing for Passover, among other things, and for a long time I\u2019ve felt like I needed to rectify this in my cooking, both for you and for me.<\/p>\n

I feel like it\u2019s very easy to be intimidated by a piece of meat called \u201cbrisket,\u201d but like with my beloved pot roast, it\u2019s really the most hands-off, forgiving thing in the world. You sear it, you put it in a pot with a lot of onions and some broth and you walk away and do other things for a very, very long time. And then you have tender, succulent, fall-apart-when-you-look-at-it meat with the most luscious, buttery, sweet, dark, jammy onions you could ever dream of, plus a braising liquid that acts as the best gravy known to man. It\u2019s so good.<\/p>\n

There are many ways to make a brisket \u2014 some people like to slice it after a certain number of hours and return it to the pot. Some people add carrots and celery (I find them to mostly turn to mush, but suit yourself) and some people add all sorts of spices and condiments. I like this version the most, and it\u2019s the most simple. A single first cut brisket, a lot of onions, some garlic, a little tomato paste, a lot of thyme and bay leaves, chicken or beef stock (I use chicken for this), and a cup of red wine. That\u2019s it. You cook it slowly, for about 4 to 5 hours, or until it\u2019s fork-tender, and then you try not to eat it all yourself. I also like to make it a day ahead, refrigerate it and then slice and reheat it the next day \u2014 the flavor actually improves and it\u2019s much easier to slice neatly when cold.<\/p>\n

\"simplest
Brisket with onions after braising for hours<\/figcaption><\/figure>\n

Simplest Brisket with Braised Onions<\/b>
\nAdapted from my pot roast recipe<\/a> and my brisket with prunes recipe<\/a><\/p>\n

Serves 6 to 8<\/p>\n