{"id":2545,"date":"2026-03-23T19:55:54","date_gmt":"2026-03-23T19:55:54","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2545"},"modified":"2026-03-23T19:55:54","modified_gmt":"2026-03-23T19:55:54","slug":"by-debbie","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2545","title":{"rendered":"By: Debbie"},"content":{"rendered":"

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

Should have been part of the ingredients<\/p>\n

version ai :<\/p>\n

\n

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

I feel like the further we get from Passover, the more likely you are to actually make this brisket, because the fewer bris-ket expectations it will carry. So let\u2019s not call it Passover brisket (though it would be fantastic for it, if you\u2019re looking for a last-minute recipe and don\u2019t want to fuss about it too much) and instead, just call it one of the easiest, most delicious roasts you\u2019ll make all year. It makes its own gravy. It\u2019s impossible to dry out. The flavor is incredible. The carrots and onions are soft and deeply sweet. The house smells amazing while it cooks. The leftovers are even better.<\/p>\n

\"A<\/a>
The easiest brisket I know how to make.<\/figcaption><\/figure>\n

The first time I cooked a brisket, it was a fairly involved affair, with rubs and browning and various liquids. This is not that. I\u2019ve since learned that brisket is much more forgiving than it\u2019s made out to be, especially if you get a flat cut<\/a> (sometimes called the first cut, though often it\u2019s a mix) that isn\u2019t too fatty, or you ask your butcher to trim a little of the very thick cap off. You can still cook it with a thick fat cap; you\u2019ll just have a fattier sauce, and want to skim a lot of it off.<\/p>\n

This recipe started as this recipe<\/a> in 2007, which I remember being a revelation (no browning? impossible!) and has been tinkered with and streamlined year after year. The onions get deeply caramelized and sweet, and you don\u2019t even have to do the work. (That\u2019s my favorite way to caramelize onions<\/a>, actually!) The gravy is made from the pan juices. It\u2019s a very low-effort, high-reward recipe and I hope you love it.<\/p>\n

Brisket and Braised Onions<\/h2>\n

Serves 8 to 10<\/p>\n

Brisket<\/h3>\n