This recipe from Nach Waxman for braised brisket is ridiculously simple and absolutely delicious. You use an insane amount of sliced onion which provides not just flavor but the braising liquid. Note: I had a 3.5 lb brisket and used a bit too much tomato paste, if your brisket is less than 5 or 6 lbs only use 1 1/2 or 2 tbs. Here’s how to make it:

Nach Waxmans brisket

5-6 lb brisket (flat cut) trimmed leaving a thin layer of fat

flour (enough to dust the meat

8 medium onions thick sliced

3 tbs tomato paste

2-3 cloves garlic depending on size

1-2 whole carrots peeled

salt and pepper

Dust the brisket with flour, enough for a light coating, sprinkle with pepper. Slice onion in approximately 1/4 inch thick slices. Heat dutch oven or braiser on medium/high heat with enough oil to coat. Brown the brisket on both sides until there is a brown crust (approx 5-7 minutes per side), remove to platter. Add the onion and a generous pinch of salt lightly brown the onions stirring occasionally . Remove from heat, place brisket and any accumulated juices on top of the onions. Spread the tomato paste and some salt on the brisket like you are frosting a cake. Add the carrot(s) and garlic. Cover and put in a 350 degree oven for 1 1/2 hours.

The recipe has you remove from the oven after an hour and a half and slice the brisket in thin slices against the grain, putting it back on the onions layered so each slice is overlapping. If there is not enough liquid add a few tsp of water (I never need to add water the onions produce enough liquid). Cover, reduce oven temp to 325 and cook another 1 1/2 – 2 hours. I sometimes don’t bother slicing the brisket I just reduce heat to 325 after an hour and a half, check to see if it has enough liquid and continue cooking another 2-3 hours, adjust seasoning if needed. You can judge how long to cook, I sliced after 3 hours, kept it in the oven for 5 hours total and its so tender it literally melts in your mouth. Serve sliced on a platter with the pan juices.

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