Beef Brisket Braised with Onions
This recipe for make-ahead beef brisket is so easy that it will help you prepare a spectacular dinner. This dish, which has a sauce resembling French onion soup, is an absolute crowd-pleaser.
The late Nach Waxman, who owned the cherished cookbook store Kitchen Arts & Letters in New York City, is the source of this well-known beef brisket dish. This brisket recipe, which was first published in The Silver Palette New Basics Cookbook in 1989, appears to be the most Googled in the entire world. It’s surprisingly easy to make. There is no wine, stock, or bottled sauces added, in contrast to every other brisket I’ve ever made. Rather, the brisket is cooked over a large mound of onions, which naturally shed their juices and caramelize over time to create a rich gravy and braising liquid that tastes like French onion soup.
I have made some modifications to the recipe over the years, though the original can still be found here. This dish is ideal for preparing ahead of time, as the flavors deepen when served the following day. For me, it’s a Jewish holiday staple, alongside classics like matzo ball soup, challah, latkes and more. For those observing Passover, the flour in this recipe can easily be substituted with matzo meal to keep it compliant with Passover dietary guidelines.
WHAT YOU’LL NEED TO MAKE ONION-BRAISED BEEF BRISKET
Butchers typically sell two types of brisket: flat cut and point cut. These two pieces together make up a full brisket, a large slab of muscle from the cow’s chest. The point cut has more marbling, while the flat cut (also called first cut or center cut) is lean but topped with a thick fat cap. This recipe calls for a first-cut/flat-cut brisket. Don’t let your butcher trim all the fat off! A small fat cap bastes the meat, adding flavor and keeping it from getting dry and tough.
STEP-BY-STEP INSTRUCTIONS
Begin by seasoning the meat with lots of kosher salt and pepper.
Dust both sides with flour.
Heat the oil in a heavy flameproof roasting pan or ovenproof enameled cast iron pot until shimmering, then sear the brisket on both sides until brown and crusty in spots.
Transfer the meat to a platter, then add the onions to the pan.
Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.
Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.
Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.
Remove the pan from the oven and transfer the brisket to a cutting board. Using an electric or sharp knife, slice the beef into 1/8 to 1/4-inch thick slices against the grain. It’s much easier to cut at this point than it is at the end.
Place the slices back in the pan on an angle, so that the top edge of each slice is showing. Baste the meat with the pan juices.
Cook for a few more hours, until the meat is tender.
You can serve it right away, but it’s better to refrigerate it overnight and reheat it the next day. It also freezes well.
