### Easiest Brisket with Braised Onions
Brisket is a cherished dish within Jewish culinary traditions, particularly during festive occasions like Passover. The process of making it may often appear overwhelming due to the numerous elements involved in a celebratory feast. This article presents a simple brisket recipe that reduces hassle while enhancing flavor, making it a perfect option for any event.
#### The Heart of the Recipe
This brisket recipe, influenced by the late Nach Waxman, aims to be easy yet flavorful, calling for just five key ingredients: brisket, onions, garlic, tomato paste, and carrots. By avoiding sugar and store-bought sauces, the inherent flavors take precedence, providing a healthier alternative without compromising taste.
#### 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 1/2 pounds (455 to 680 grams) thick carrots, peeled, trimmed, and cut into 1-inch pieces**
#### Cooking Instructions
1. **Preheat the Oven**: Adjust your oven to 350°F (175°C).
2. **Prepare the Brisket**: Trim the brisket to maintain a thin layer of fat (about 1/8 to 1/4 inch). Generously season both sides with kosher salt and black pepper.
3. **Brown the Brisket**: In a sizable Dutch oven, heat 1 to 2 tablespoons of vegetable oil over high heat. Once heated, add the brisket (or half if it doesn’t fit) and sear for 5 to 7 minutes per side until well-browned. Remove and set aside.
4. **Cook the Onions**: In the same pot, add the sliced onions, season with salt and pepper, and sauté for 10 to 15 minutes until softened and browned. Incorporate the crushed garlic and cook for one more minute.
5. **Prepare the Braise**: If needed, transfer the onions and garlic to an oven-safe dish. Position the brisket atop the onions, pour in 1.5 cups of water, and spread the tomato paste over the brisket. Arrange the carrots around the brisket, cover the pot, and place it in the oven.
6. **Braise the Brisket**:
– **For same-day serving**: Braise for 1.5 hours, then slice the brisket thinly against the grain and return it to the pot. Braise for an additional 1.5 to 2.5 hours until tender.
– **For next-day serving**: Braise for 3 hours, monitoring liquid levels. If necessary, add more water and continue cooking until tender.
7. **Rest and Serve**: Let the brisket rest overnight for improved flavor. Before serving, reheat in the oven at 350°F (175°C) for 35 to 45 minutes, then serve with onions and sauce spooned on top.
#### Tips for Success
– **Timing**: Braised brisket enhances in flavor over a few days, making it perfect for early preparation.
– **Salt Measurement**: Adequate seasoning is essential. Use roughly 1 teaspoon of kosher salt per pound of brisket, adjusting based on the salt type used.
– **Pan Size**: A large Dutch oven is suggested for even cooking. If not available, use a skillet and transfer to an oven-safe dish.
– **Leftovers**: Store in the refrigerator for up to six days, reheating as necessary.
#### Alternative Cooking Methods
– **Instant Pot**: Cook on the meat/stew setting for 75 to 90 minutes, allowing natural pressure release.
– **Slow Cooker**: Cook on low for 9 to 10 hours.
This Easiest Brisket with Braised Onions recipe is crafted to be minimal effort yet high in reward, making it a splendid centerpiece for any holiday table. Savor the rich flavors and the joy of sharing a meal with dear ones.