Preheat your oven: Set it to 350°F (175°C).
Prepare the brisket: In a small bowl, combine your total measured amount of salt [refer to Note]. If necessary, trim the brisket so that a thin layer of fat remains, about 1/8 to 1/4 inch thick. Generously sprinkle the brisket's top with salt from the bowl and add several grinds of black pepper.
Brown the brisket: In a large Dutch oven (6.5-quart oval; see Note regarding size), heat 1 to 2 tablespoons of oil over high heat until very hot. Place the whole brisket (or half if dividing) seasoned side down in the pan, and then season the exposed side (now facing up) generously with more salt and pepper. Sear until both sides are well-browned and crusty, about 5 to 7 minutes per side; repeat with the second half if necessary. Once browned, transfer to a plate to rest.
While the brisket is browning, prepare the onions: Halve and peel each onion, then slice them into generous 1/4-inch thick pieces. If you have a food processor with a slicing blade, this can speed up the process.
Cook the onions: Add the onions to the empty pot, season with salt and pepper, and cook, stirring often, until they soften and turn a rich brown color, about 10 to 15 minutes. Add the garlic and sauté for an additional minute.
Prepare the braise: Remove the pot from the heat. If needed, transfer the onions and garlic to an oven-safe casserole dish. Place the browned brisket on top of the onions and pour any accumulated juices over it, along with 1 1/2 cups (355 ml) of water. Spread tomato paste over the brisket like icing on a cake. Add more black pepper and any leftover salt on top of the brisket, and scatter the carrots around the pan. Cover the pot (or use foil if no lid available) and place it in the oven.
Braise your brisket, selecting the appropriate instructions based on when you plan to serve it:
**1st schedule: Braise for today:** Allow the brisket to cook, undisturbed, for 1 1/2 hours, then remove from the oven. Carefully move the brisket to a cutting board. Using a sharp knife, slice it thinly across the grain into approximately 1/8- to 1/4-inch thick pieces. Return the slices to the pot, leaning them slightly so that the top edge of each slice is visible. If the liquid is low — ideally, we want it to rise 1/3 to halfway up the meat — add an additional 1/2 cup (120 ml) of water. Cover the pot and return it to the oven for another 1 1/2 to 2 1/2 hours. It's done when you can easily separate a slice with a fork.
**2nd schedule: Braise for tomorrow or the next day:** Let the brisket cook undisturbed for 3 hours, then take it out of the oven. If the liquid is low — ideally, we want it 1/3 to halfway up the meat — add 1/2 cup water. It’s done when a fork can easily pull apart a slice. If not, return to the oven for another 30 to 60 minutes, checking for doneness after 30 minutes and only adding another 30 if needed.
Chill brisket overnight or for two nights: Cover and place in the fridge.
About 1 hour before serving: Preheat the oven to 350°F (175°C). Remove the lid from the pot and spoon off any fat that has solidified on top of and around the meat. Carefully transfer the brisket to a cutting board. Using a sharp knife, thinly slice it across the grain into approximately 1/8- to 1/4-inch pieces. Return the slices to the pot, leaning them slightly for visibility. Replace the lid and warm in the oven for 35 to 45 minutes, until the slices are heated through and the liquid is bubbling.
To serve (for either cooking schedule): Present the sliced brisket and ladle the onions and sauce from the pan over each plate.
**Notes:**
Regarding timing: Braised brisket is enjoyable on the first day, but it becomes even better on the second and third days. I prefer to prepare it in advance when possible. Serving it on later days allows for easier fat removal from the braise. However, I have included two schedules in case you need to serve it the same day.
Concerning salt: There's nothing worse than slicing into a beautifully cooked braise filled with a delightful aroma only to find it lacks flavor.
The 5-ingredient brisket that I’ve been using to replace all my other brisket recipes. It's incredibly flavorful, with a rich aroma that will immediately let you know you’re in the right spot. I hope it’s the la…
