This beef brisket recipe comes from the late Nach Waxman, owner of the beloved New York City cookbook shop Kitchen Arts & Letters. It was originally published in The Silver Palette New Basics Cookbook in 1989, and apparently, it is the world’s most Googled brisket recipe. The recipe is surprisingly simple. Unlike all other briskets I’ve made, there’s no wine, stock, or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.
I’ve made a few tweaks to the recipe over the years, but you can find the original version here. Go ahead and make it ahead of time; it tastes even better the next day. I typically serve this recipe (or this similar Moroccan-inspired brisket) for the Jewish holidays, in addition to classics like matzo ball soup, challah, macaroons, and more. If you’re making this brisket for Passover, you can replace the flour in the recipe with matzo meal.
