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Nine days without meat makes this brisket taste like the best thing you’ve ever eaten. This is the recipe I make every year the night after the fast ends, when everyone’s hungry and a little tired and just wants something rich and slow-cooked waiting on the table. It’s a simple braise, honey and balsamic and a good pile of onions, and it gives you hours to do nothing while the oven does the work. Make it a day ahead if you can. Brisket always tastes better the second day, and you’ll have one less thing to think about after a long fast.
1 whole beef brisket, 4 to 5 pounds
3 large onions, sliced thick
6 cloves garlic, smashed
1/3 cup honey
1/3 cup balsamic vinegar
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon paprika
1 teaspoon onion powder
salt, to taste
black pepper, to taste
2 tablespoons olive oil
2 sprigs fresh thyme, optional
Take the brisket out of the fridge about 30 minutes before you plan to cook, so it isn’t ice cold going into the pan.
Preheat your oven to 300 degrees Fahrenheit.
Season the brisket generously on both sides with salt, pepper, paprika, and onion powder.
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat.
Sear the brisket about four minutes per side, until it’s deeply browned. Don’t rush this part, the color is where the flavor comes from.
Pull the brisket out and set it aside on a plate.
Drop the onions into the same pot and let them cook down for about eight minutes, stirring occasionally, until soft and starting to turn golden.
Add the garlic and cook another minute, just until it smells amazing.
Stir in the tomato paste, honey, balsamic vinegar, and beef broth. Scrape up any browned bits stuck to the bottom of the pot, that’s flavor you don’t want to lose.
Nestle the brisket back into the pot, fat side up, and tuck the thyme sprigs in around it if using.
Cover tightly and transfer to the oven. Braise for three to three and 1/2 hours, until the brisket is fork-tender and practically falling apart.
Let it rest in the liquid for at least 20 minutes before slicing. Slice against the grain.
Spoon the onions and pan sauce generously over the top before serving.
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