### Easiest Brisket with Braised Onions
For many, cooking a brisket for Passover or other Jewish celebrations can seem daunting. Attention often shifts from solely the brisket to the whole dining experience, which includes appetizers, side dishes, desserts, and overall presentation. To alleviate this responsibility, the recipe for “Easiest Brisket with Braised Onions” provides a simple method that delivers tasty results with little hassle.
#### Background
This recipe is inspired by Nach Waxman, the late founder of the famous NYC cookbook shop Kitchen Arts & Letters. Featured in Stephanie Pierson’s “The Brisket Book: A Love Story with Recipes,” this brisket has earned a dedicated following due to its ease and flavor. With just five primary ingredients—brisket, onions, garlic, tomato paste, and carrots—it is notable for its absence of sugar and pre-packaged sauces, guaranteeing a rich, homemade flavor.
#### 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
#### Instructions
1. **Preheat the Oven**: Adjust your oven to 350°F (175°C).
2. **Prepare the Brisket**: In a small bowl, measure out the kosher salt. Trim the brisket to maintain a thin layer of fat (about 1/8 to 1/4 inch thick). Generously season the brisket with salt and black pepper.
3. **Brown the Brisket**: Heat a large Dutch oven on high with 1 to 2 tablespoons of vegetable oil. When hot, add the brisket (whole or halved) and season the other side. Cook until both sides are nicely browned, about 5 to 7 minutes per side. Move to a plate to rest.
4. **Cook the Onions**: Halve and peel the onions, slicing them into 1/4-inch thick strips. In the same pot, add the onions, season with salt and pepper, and sauté until softened and browned, around 10 to 15 minutes. Incorporate the crushed garlic and cook for another minute.
5. **Prepare the Braise**: Remove the pot from the heat. If needed, relocate the onions and garlic to an oven-safe dish. Position the browned brisket atop the onions, pour any collected juices over it, and add 1.5 cups of water. Spread the tomato paste across the brisket and sprinkle with extra salt and pepper. Disperse the carrots around the brisket. Cover the pot and place it in the oven.
6. **Braise the Brisket**: Depending on your serving plans:
– **For Same Day Serving**: Braise for 1.5 hours, then slice the brisket against the grain and put it back in the pot. If the liquid is low, add 1/2 cup of water 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 necessary, add 1/2 cup of water and continue cooking until tender.
7. **Chill and Reheat**: If preparing ahead of time, chill the brisket overnight. About an hour prior to serving, reheat in the oven at 350°F (175°C) after removing solidified fat. Slice the brisket and return it to the pot to warm through.
8. **Serve**: Plate the sliced brisket, drenching each serving with the onions and sauce.
#### Notes
– **Timing**: Braised brisket develops better flavor over time, making it perfect for advance cooking.
– **Salt Measurement**: Appropriate seasoning is essential; use about 1 teaspoon of kosher salt per pound of brisket.
– **Pan Size**: A large Dutch oven is recommended, but any oven-safe pot will work.
– **Brisket Selection**: Opt for a first-cut brisket for a leaner choice, and ensure it fits in your cooking vessel.
This recipe aims to streamline the cooking process while providing a flavorful and satisfying dish that can delight both guests and family. Savor your brisket as part of a festive celebration or a hearty family dinner.