### Easiest Brisket with Braised Onions: A Hassle-Free Recipe for Jewish Celebrations
When gearing up for Jewish celebrations such as Passover, the idea of cooking can frequently feel daunting. The emphasis is not just on the brisket; it involves starters, sides, desserts, table arrangements, and ensuring the home is ready for guests. To alleviate this pressure, here’s a simple recipe for what could be termed the “Easiest Brisket with Braised Onions,” a dish that guarantees flavor without the complications.
#### The Core of the Recipe
This brisket recipe draws inspiration from Nach Waxman, the late founder of Kitchen Arts & Letters in New York. It has become favored for its simplicity and taste, needing only five primary ingredients: brisket, onions, garlic, tomato paste, and carrots. Importantly, it omits sugar or pre-packaged sauces, highlighting the natural flavors.
#### Ingredients
– Kosher salt
– One (6-pound or 2.75 kg) first-cut beef brisket
– Freshly ground black pepper
– Vegetable oil
– 3 pounds (1.35 kg) of yellow onions (approximately 8 medium)
– 6 garlic cloves, peeled and crushed
– 4 tablespoons (65 grams) tomato paste
– 1 to 1.5 pounds (455 to 680 grams) thick carrots, peeled, trimmed, and diced into 1-inch pieces
#### Cooking Instructions
1. **Preheat the Oven**: Set your oven temperature to 350°F (175°C).
2. **Prepare the Brisket**: Trim the brisket to maintain a thin layer of fat (around 1/8 to 1/4 inch). Generously season both surfaces with salt and pepper.
3. **Brown the Brisket**: In a large Dutch oven, heat 1 to 2 tablespoons of vegetable oil over high heat. Sear the brisket on each side until nicely browned, about 5 to 7 minutes per side. Remove and set aside.
4. **Cook the Onions**: In the same pot, add sliced onions and season with salt and pepper. Cook until softened and caramelized, around 10 to 15 minutes. Add the crushed garlic and cook for one more minute.
5. **Prepare the Braise**: If needed, transfer the onions and garlic to an oven-safe casserole dish. Place the brisket on top, pour any collected juices over it, and add 1.5 cups of water. Spread the tomato paste on top of the brisket and arrange the carrots around it. Cover the pot with a lid or foil.
6. **Braise the Brisket**:
– **For Same-Day Serving**: Braise for 1.5 hours, then slice the brisket thinly against the grain. Return the slices to the pot and braise for an additional 1.5 to 2.5 hours until tender.
– **For Next-Day Serving**: Braise for 3 hours, monitoring the liquid level. If it’s low, add more water. The brisket is finished when it can be easily shredded with a fork.
7. **Chill and Reheat**: If making in advance, chill the brisket overnight. To reheat, remove solidified fat, slice, and warm in the oven for 35 to 45 minutes.
8. **Serve**: Arrange the sliced brisket with onions and sauce from the pot.
#### Tips for Success
– **Timing**: Braised brisket enhances in flavor over a couple of days, making it ideal for prep in advance.
– **Salt Measurement**: Correct seasoning is key. Use roughly 1 teaspoon of kosher salt per pound of brisket to ensure consistent flavor.
– **Pan Size**: A large Dutch oven is recommended for even cooking. If one is unavailable, use a skillet and transfer to an oven-safe dish.
– **Brisket Selection**: Choose a first-cut or flat-cut brisket for a leaner alternative.
#### Conclusion
This Easiest Brisket with Braised Onions recipe aims to minimize stress while maximizing flavor, making it an excellent option for Jewish celebrations or any family event. With its straightforward steps and minimal ingredients, it enables you to concentrate on enjoying time with loved ones rather than being stressed in the kitchen.