In the whirlwind of preparing for Jewish holidays like Passover or any festive occasion, the task of making brisket can seem daunting. There’s a whole symphony of elements to orchestrate – starters, sides, desserts, the immaculate table – setting, ensuring an ample supply of water carafes, procuring the perfect wine, and making the house presentable for guests. But fear not, for I have a secret weapon in the form of a brisket recipe that’s so simple, it’s a game – changer.
For years, when friends and acquaintances, inquiring about a brisket recipe for such holidays, expressed concerns about the workload, I’d send them an email with what I once cheekily called Stupid Easy Brisket. It’s high time I shared this gem with a more fitting title. Now, it’s not that the previous brisket recipes I’ve shared, like the Tangy Spiced Brisket in the archives or Maya’s Sweet – and – Sour High Holiday Brisket in The Smitten Kitchen Cookbook, were overly complicated. However, there’s something incredibly soothing about knowing that you can whip up a magnificent brisket without having to rush out and buy a bunch of ingredients you don’t already have on hand.
This particular brisket recipe is in a league of its own when it comes to simplicity. It’s an adaptation of a recipe by the late, great Nach Waxman, the founder of the enchanting NYC cookbook store, Kitchen Arts & Letters. Waxman shared this recipe in Stephanie Pierson’s 2011 The Brisket Book: A Love Story with Recipes, and it quickly gathered a devoted following. It’s easy to see why. With just five ingredients – brisket, onions, garlic, tomato paste, and carrots – and the option to skip the carrots if they’re not your cup of tea, reducing it to four, it’s a minimalist’s dream. What’s more, it stands out from many traditional recipes in several ways. There’s no sugar involved, and it doesn’t call for a bottle of sauce or a packet of soup mix. Yet, it manages to pack a powerful flavor punch. The aroma that wafts from the oven as it cooks is so intoxicating that you’ll be instantly reassured that you’re on the right track.
Over the years, while I’ve remained true to Waxman’s ingredient list, I’ve made some adjustments to the cooking process and the braising method to suit my taste. I prefer a more saucy result to prevent the meat from drying out. I ensure a steady cooking temperature throughout, and I always make sure to give the brisket some rest time. I’ve also increased the amount of carrots for added flavor and nutrition. Additionally, I’ve refined the measurements of all the other ingredients, including the seasonings, to guarantee that when you finally slice into this brisket and serve it to your guests, there will be no room for disappointment.
I truly hope that this brisket recipe will become as iconic on the site as the Dry Brined Turkey with Roasted Onions is for Thanksgiving. It’s a recipe that requires minimal effort but yields maximum rewards. Once you try it, you’ll likely find that it’s the only brisket recipe you’ll ever need. So, the next time you’re faced with the task of making brisket for a special occasion, don’t stress. Reach for this recipe, and let the magic unfold in your kitchen.
