Kurt R.A. Giambastiani

Brisket. The word alone can conjure images of bubbehs and kosher delis on the Lower East Side. It can also conjure images of oven slavery and hours of kitchen torture that produce only a tough, stringy mess.

I’ve seen dozens of recipes, each calling for anywhere from 9 to 18 hours of preparation and cooking time. Feh. What I have for you is an easy and (so far, for me anyway) foolproof recipe for a nice, thinly sliced, savory brisket.

This is for a large cut of meat (providing days’ worth of leftovers!), so you must have a large enough pot. I used a hard anodized ovenproof 8 quart oval pot, which can hold a 5 – 6 lb brisket snugly, and can move easily from stovetop to oven. However, if your pot isn’t as big, reduce the size of the cut to fit.

Basic Brisket

Serves…many

Hardware

• Large, heavy, ovenproof pot (8-quart capacity is best)

Software

• One 5 to 6 pound brisket
• Kosher salt
• Coarsely-ground black pepper
• 3 Tbsp extra virgin olive oil
• 6-8 yellow or white onions (don’t use sweet onions), sliced into 1-inch thick rings
• 4-6 cloves garlic, each cut in half
• 8-oz can diced tomatoes (no extra salt, if possible), drained

Procedure

• Preheat the oven to 375°F.
• Trim the fat-cap on the brisket, leaving only a thin layer.
• On the stovetop, heat the olive oil in your heavy, ovenproof pot.
• Season the meat on both sides with salt and fresh coarse-grind pepper to taste (push the pepper kernels into the meat).
• Brown the brisket on both sides (4-7 minutes a side).
• Remove brisket to a platter.
• Put the onions into the pot and sweat them down, stirring regularly. Do not let them char or caramelize, but continue cooking and stirring until they become translucent and soft (10-15 minutes). They’ll acquire a brownish hue, but not the dark brown of caramelized onions.
• Add the garlic and cook for 5 minutes more.
• Remove the pot from the heat.
• Put the brisket (plus any juices in the platter) back in the pot, on top of the bed of onions (snug fit, remember?)
• Spoon the drained tomatoes on top of the brisket and smash down with the back of the spoon, creating a nice covering over the entire cut of meat.
• Add more pepper and/or salt, as desired.
• Cover, and put into the oven, and let cook for 1 1/2 hours.
• Remove the pot from the oven and transfer the brisket to a cutting board.
• Reduce the heat to 325°F.
• With your best, sharpest knife, slice the brisket against the grain, into thin (1/8th inch thick) slices. Be prepared to catch the juices that run out onto the board.
• Return the sliced brisket to the pot, with the slices leaning backward a little.
• Put the covered pot back in the oven and cook for another 2 1/2 hours
• Check on it once or twice, spooning some of the liquid up over the top of the meat. If you must, add a couple of tablespoons of water, but it shouldn’t need it.
• Serve hot.

Notes

• There is NO added liquid to this recipe. The brisket, onions, and tomatoes provide all the liquid you need.
• You can put some quartered white or yellow potatoes in during the second cook (at 325°F) to roast alongside the brisket.
• This brisket is great the next day (and the day after), when the flavors meld together.
• It’s also really good the next day as the base for a breakfast hash (with leftover roasted potatoes).
• I thought it also might be good with a red wine reduction
  • Put 1/2 cup full-bodied red wine (a Cabernet or Zinfandel would be ideal) into a small saucepan
  • Bring to a boil and reduce by half
  • Add the 1/4 cup reduction with the tomatoes

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