SAEDNEWS: A timeless brisket recipe, adapted from Nach Waxman’s classic method, delivers tender slices and rich flavor with minimal effort, making it the go-to dish for holidays and family gatherings.
If you and I know each other in real life and you ask which brisket to make for Passover or another holiday, and you sound a little daunted by the effort—remember it’s rarely just the brisket: there are appetizers and sides and desserts, table settings and water carafes (you never have enough), wine to procure, and someone (hopefully not me) needs to get the place reasonably tidy for guests—I’ll email you the recipe I call Stupid Easy Brisket. I’ve been meaning to stop hoarding it, though I’ll give it a less cheeky name here.
It’s not that the two other brisket recipes on this site—the Tangy Spiced Brisket in the archives and Maya’s Sweet-and-Sour High Holiday Brisket in The Smitten Kitchen Cookbook—are hard. But nothing calms my nerves like knowing I don’t have to buy anything exotic to make a stunning brisket that everyone will ask for the recipe for.
This version is remarkably simple. It’s adapted from the late Nach Waxman (founder of Kitchen Arts & Letters), from Stephanie Pierson’s The Brisket Book (2011), where it developed a devoted following. Why not? It uses five ingredients (brisket, onions, garlic, tomato paste, and carrots)—and you can even omit the carrots if you like—bringing it down to four. It contains no sugar, needs no bottled sauce or soup mix, yet it delivers a rich, unmistakable aroma and full flavor.
While I largely follow Waxman’s ingredient choices, I’ve refined the cooking approach and braising times to suit my taste—more sauce so the meat stays moist, steadier cooking temperatures, and ideally some resting time. I’ve increased the carrot quantity a bit and tightened measurements and seasoning so you won’t risk a disappointing slice at the table. My hope is that this becomes the go-to brisket recipe here: low effort, big payoff, and possibly the last brisket recipe you’ll need.
Feeds 8 to 10 (up to 12 if you have many sides and starters)
Time: 1 hour prep, 3 to 4 hours cooking, plus ideally an overnight rest
Source: Smitten Kitchen adapted from Nach Waxman
Kosher salt
One (6-pound / 2.75 kg) first-cut beef brisket
Freshly ground black pepper
Vegetable oil
3 pounds (1.35 kg) yellow onions (about 8 medium)
6 garlic cloves, peeled and smashed
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 chunks
Heat your oven: Preheat to 350°F (175°C).
Prepare your brisket: Measure the total amount of salt you’ll use (see Note). Trim the brisket so only a thin fat layer remains—about 1/8–1/4 inch. Generously season the top with salt and several grinds of black pepper.
Brown your brisket: Heat a large Dutch oven (the author uses a 6.5-quart oval; see Notes on size) over high heat with 1–2 tablespoons oil until very hot. Put the whole brisket (or the first half, if it won’t fit) seasoned side-down into the pan. Season the other side while the first side browns. Brown until crusty on both sides, about 5–7 minutes per side. If you had to work in halves, repeat with the second piece. Transfer the browned meat to a plate to rest.
While the brisket browns, prepare your onions: Halve, peel, and slice the onions about 1/4-inch thick. A food-processor slicing blade speeds this up if you have one.
Cook the onions: Add the sliced onions to the now-empty pot, season with salt and pepper, and cook, stirring frequently, until they soften and turn richly brown—about 10–15 minutes. Add the garlic and cook another minute.
Prepare the braise: Remove the pot from the heat. If you need to move the onions and garlic into an oven-safe casserole, do so now. Nestle the browned brisket on top of the onions, pour any juices from the resting plate over the meat, and add 1 1/2 cups (355 ml) water. Spread the tomato paste over the brisket as though icing a cake. Grind on more black pepper and sprinkle any remaining measured salt. Scatter the carrot chunks around. Cover the pot (or use foil) and put it in the oven.
Braise your brisket — choose based on when you’ll serve it:
1st schedule: Serve today
Let the brisket cook, untouched, for 1 1/2 hours. Remove from the oven and carefully transfer the meat to a cutting board. With a very sharp knife, thinly slice the brisket across the grain into roughly 1/8- to 1/4-inch slices. Return the slices to the pot, leaning them so the top edges show. If the liquid seems low—aim for it to come 1/3 to halfway up the meat—add 1/2 cup (120 ml) water. Replace the lid and return to the oven for another 1 1/2 to 2 1/2 hours. The brisket is done when a slice pulls apart easily with a fork.
2nd schedule: Serve tomorrow (or the next day)
Let the brisket cook, untouched, for 3 hours, then remove from the oven. Check the liquid and add 1/2 cup (120 ml) water if needed (liquid should be 1/3 to halfway up the meat). The brisket is ready when it pulls apart easily with a fork; if it’s not, return to the oven and check again in 30 minutes, adding up to another 30 minutes only if necessary.
Chill brisket overnight (or for two nights): Transfer the covered pot to the refrigerator.
About 1 hour before serving: Preheat oven to 350°F (175°C). Remove the lid and spoon off any solidified fat from the surface and around the meat. Carefully transfer the brisket to a cutting board and thinly slice across the grain into about 1/8- to 1/4-inch slices. Return the slices to the pot, leaning them slightly so you can see the top edge of each slice. Cover and warm in the oven 35–45 minutes, until slices are hot through and the liquid is bubbling.
To serve (either schedule): Plate the sliced brisket, spooning onions and sauce from the pan over each serving.
Timing: Braised brisket is enjoyable the first day but even better on day two or three. I usually make it ahead when possible. Making it ahead also makes it easy to skim fat from the braise. I include two schedules in case you need it the same day.
Salt: Undersalting a braise is disheartening. Because you can’t taste the meat while it cooks, measure your salt. The author estimates 1 teaspoon Diamond kosher salt per pound of brisket, plus roughly 1/3 of that extra for seasoning the sauce. For a 6-pound brisket, that’s about 8 teaspoons (22 grams) total; for 7 pounds, about 9 1/2 teaspoons (27 grams) total. If using Morton kosher salt, use about 4 3/4 teaspoons total for a 6-pound brisket. If using table salt or fine sea salt, use about 3 3/4 teaspoons. This may seem fussy, but it prevents underseasoning that’s hard to fix later.
Pan size: Use a large Dutch oven if possible—the author uses a 6.25-quart oval; larger is fine. If you don’t have a heavy pan that goes from stovetop to oven, brown on the stove in your largest skillet and then transfer to an ovenproof dish. If the brisket won’t lie flat in your pot, cut it into two equal halves.
Choosing your brisket: “First cut” or “flat cut” brisket is the leaner, larger portion (the flatter piece beneath the fattier point). In the UK brisket is often sold rolled; unroll it before cooking.
Leftovers: Keep up to 6 days from the day you started the braise. Reheat at 350°F (175°C) for about 30 minutes. If the braise looks low on liquid, add another 1/2 cup water.
