{"id":2560,"date":"2026-04-05T21:18:13","date_gmt":"2026-04-05T21:18:13","guid":{"rendered":"https:\/\/www.cupcakerecipe.net\/?p=2560"},"modified":"2026-04-05T21:18:13","modified_gmt":"2026-04-05T21:18:13","slug":"by-deb-9","status":"publish","type":"post","link":"https:\/\/www.cupcakerecipe.net\/?p=2560","title":{"rendered":"By: deb"},"content":{"rendered":"

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

You can switch them around halfway through to be extra safe. Hope it’s a hit!<\/p>\n

version ai :<\/p>\n

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\"simplest<\/p>\n

Is there any other food I make quite as much as brisket? Maybe not. Every year since Smitten Kitchen has existed, I\u2019ve shared a new version. My first was a classic brisket with onions<\/a>, which, as a younger cook, I found kind of intimidating but still wanted to try. The next year, a honey-garlic brisket<\/a>, then a braised brisket with apricot and star anise<\/a>. At some point, I decided that the way I was developing brisket recipes was really more about the braising liquid, and started referring to my recipes as brisket braises<\/a>.<\/p>\n

There was a new and improved classic<\/a>, then a cranberry braised brisket<\/a>. The next year, I decided to simplify it with a tomato-braised brisket with parsnips and carrots<\/a>. Then a red wine braised brisket with prunes and fennel<\/a>. At some point, I started wondering if I was doing too many brisket recipes, but people seemed to love them so I pressed on. After all, if something is good, why make it less good?<\/p>\n

\"simplest<\/p>\n

There was sweet and sour brisket, redux<\/a>. Then a red wine braised brisket with onions, carrots, and leeks<\/a>, which remains a huge favorite. My brisket sandwich with carrot and daikon pickle<\/a> was a wild departure but also a total joy. My smoked paprika brisket with sweet potatoes<\/a> was the first one I made with an instant pot. And my sweet and sour brisket, triple redux<\/a> (a mashup of my honey-garlic, apricot and original sweet-and-sour) was one of my favorites yet.<\/p>\n

Last year, I got the idea to make it with tots and kimchi<\/a>, which may sound like an extremely wild pairing, but ended up being a fantastic dinner. However, I got some feedback that not everyone could get brisket at that time of year, and some of you don\u2019t have slow cookers, and I didn\u2019t think enough people were able to make it to fully appreciate it. So, I vowed to go back to basics, and to release my new brisket recipe earlier than the very end of March. I\u2019m pleased to say that I\u2019ve done both, and I hope this finds you safe and healthy wherever you are.<\/p>\n

\"simplest<\/p>\n

This brisket recipe, as promised, is extremely simple. What I mean is, you don\u2019t need to brown the brisket. You don\u2019t need to cook it covered for a few hours, and then uncovered for more. You don\u2019t need to trim it. You don\u2019t need to buy any obscure ingredients. The onions are cooked until they are sticky, soft and caramelized right in the brisket juices. No browning the brisket means less active time. No special steps means more foolproof cooking. This is a brisket that anyone, regardless of their experience level, can make, and that will make their kitchen smell heavenly for the entire day.<\/p>\n

Of course, this means that you should plan to make this brisket a day or two in advance. Chilling it makes it easy to skim the fat and slice it thinly and neatly, both of which are critical for the best brisket. Reheating it gently in its sauce is also key. So, while this brisket is simple to make, it\u2019s not exactly a weeknight dinner. But I can promise you it\u2019s worth the advance planning.<\/p>\n

\"simplest<\/p>\n

\"\"<\/a><\/p>\n

Simplest Brisket with Braised Onions<\/b>
\nYields 8 to 10 servings<\/p>\n

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Simplest Brisket with Braised Onions<\/h2>\n
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This is a brisket recipe that anyone, regardless of their experience level, can make, and that will make their kitchen smell heavenly for the entire day. The recipe is also extremely simple: No browning the brisket, no trimming, and no obscure ingredients, but still a truly wonderful result.<\/p>\n<\/div>\n

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Prep Time<\/div>\n
15 minutes<\/span><\/div>\n<\/div>\n<\/div>\n
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Cook Time<\/div>\n
4 hours<\/span><\/div>\n<\/div>\n<\/div>\n
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Total Time<\/div>\n
4 hours<\/span> 15 minutes<\/span><\/div>\n<\/div>\n<\/div>\n
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Servings<\/div>\n
8<\/span> to 10<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n

Ingredients<\/h3>\n
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1 5-pound<\/span> flat-cut beef brisket<\/span><\/div>\n
1 tablespoon<\/span> kosher salt<\/span>, or more to taste<\/div>\n
1\/2 teaspoon<\/span> freshly ground black pepper<\/span>, or more to taste<\/div>\n
4 medium<\/span> onions<\/span>, about 3 pounds, peeled and halved through the root<\/div>\n
3 cloves<\/span> garlic<\/span>, peeled and smashed<\/div>\n
1 cup<\/span> dry red wine<\/span><\/div>\n
1\/2 cup<\/span> beef broth<\/span> or water<\/div>\n
2 tablespoons<\/span> tomato paste<\/span><\/div>\n
1 teaspoon<\/span> dried oregano<\/span><\/div>\n
1 bay leaf<\/span><\/div>\n
Fresh parsley<\/span> or dill<\/span>, for serving (optional)<\/div>\n<\/div>\n<\/div>\n

Instructions<\/h3>\n
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Heat oven to 325 degrees F.<\/div>\n<\/div>\n
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Generously season brisket all over with salt and pepper. Place it fat-side up in a large roasting pan (I use a 9×13-inch pan, but a Dutch oven can also work if it is the right size) and arrange onion halves around it. Add smashed garlic cloves.<\/div>\n<\/div>\n
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In a small bowl, whisk together red wine, beef broth, tomato paste and oregano. Pour over brisket. Add bay leaf to the pan.<\/div>\n<\/div>\n
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Cover pan tightly with foil and cook for 4 hours, or until brisket is fork-tender.<\/div>\n<\/div>\n
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Remove brisket from oven. Carefully transfer brisket to a large cutting board. Using two forks or tongs, shred the onion halves, stirring them into the braising liquid. Remove bay leaf. Skim as much fat as you can from the top of the sauce (this will be much easier when it\u2019s chilled).<\/div>\n<\/div>\n
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Let brisket rest for 15 minutes, then slice thinly against the grain. If serving immediately, transfer slices to a serving platter and spoon braised onions and sauce over it. Garnish with parsley or dill, if using.<\/div>\n<\/div>\n
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If not serving immediately (highly recommended): Transfer brisket slices to a clean container. Spoon the braised onions and sauce over it. Once cooled slightly, cover and chill. When ready to serve, gently reheat slices in sauce on the stove (or oven) until warmed through.<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Notes<\/h3>\n
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Do ahead:<\/b> This is best made a day or two in advance. Chilling it makes it easy to skim the fat and slice it thinly and neatly, both of which are critical for the best brisket. Reheating it gently in its sauce is also key. <\/p>\n

Alternative:<\/b> You can use a Dutch oven<\/a> for this instead of a roasting pan, if it\u2019s large enough to hold everything. <\/p>\n

Leftovers:<\/b> Leftovers keep for 4 to 5 days in the fridge and freeze beautifully for a few months. <\/p>\n

Freezing:<\/b> If freezing, I recommend slicing the meat, pouring the sauce and onions over it, and then storing the whole thing together, as this protects the meat and keeps it from drying out. <\/p>\n

What to serve with it:<\/b> Mashed potatoes, latkes<\/a>, egg noodles, or potato kugel<\/a>. <\/p>\n

For a slightly thicker sauce:<\/b> Remove brisket, then boil the sauce and onions for 5 to 10 minutes, or until it reduces to your desired thickness. <\/p>\n<\/div>\n<\/div>\n

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Nutrition Information<\/h3>\n