My mother has been making second-cut brisket with loads of onions for years. I firmly believe that with this and salad, I am good to go for a week. The most important components of this recipe are onions, salt, and a well-marbled brisket! The rest is just to add some additional layers of flavor to an already good thing. So if you have no patience for all the dehydrated spices below, you can really omit them.

Directions

1. Combine ingredients for the spice blend in a small bowl. Season the brisket well with the spice blend, salt, and pepper.

2. In a large Dutch oven or stock pot, heat oil. Add celery and about three-quarters of the onions. Lay the seasoned brisket on top of the celery and onions and cover with the remaining onions. Add the beet.

3. Cook over low heat for three to four hours, turning the brisket periodically. (After cooking, the beet can be discarded or used in another recipe.)

4. Alternatively, preheat oven to 275 to 300 degrees Fahrenheit (135 to 150 degrees Celsius), depending on your oven (a weak 275 degrees Fahrenheit should be brought up a few degrees). Add the celery, onions, seasoned brisket, and beet to a nine x 13-inch (20×30-centimeter) baking pan covered tightly with foil and bake four to five hours.

Tips:

This dish can be made one to two weeks in advance and frozen in the gravy until you’re ready to serve.

Notes:

There is no liquid in this recipe. It is not a mistake!