simplest brisket with braised onions
For the last several years, if we know each other offline and you ask me what brisket you should make for Passover or another Jewish holiday and you seem a little concerned over the work of it all — because something not discussed nearly often enough is that it’s never just about the brisket, right? It’s starters and sides and desserts, plus table-setting, water carafes (there are never enough), procuring wine and someone (hopefully not me) needs to make sure the place is passably spic-and-span for guests — I will send you an email with the recipe for what I call Stupid Easy Brisket. I’m overdue to stop holding out on the rest of us, too, albeit with a less insulting title. It’s not that either of the two brisket recipes I’ve shared before — the Tangy Spiced Brisket in the archives and Maya’s Sweet-and-Sour High Holiday Brisket in The Smitten Kitchen Cookbook — are difficult. But nothing loosens the tension knots in my brain like knowing I do not need to shop for basically anything I don’t already keep around just to make an utterly wonderful brisket, one that everybody wants the recipe for. Read more »
It’s not that either of the two brisket recipes I’ve shared before — the Tangy Spiced Brisket in the archives and Maya’s Sweet-and-Sour High Holiday Brisket in The Smitten Kitchen Cookbook — are difficult. But nothing loosens the tension knots in my brain like knowing I do not need to shop for basically anything I don’t already keep around just to make an utterly wonderful brisket, one that everybody wants the recipe for.
