My mom’s brisket is remarkably minimalist: just meat, onions, salt, pepper, and the longest slowest braise you ever witnessed.
Until recently, I thought it was Daughter Bias that allowed me to make the following statement: my mom makes the best brisket.
But then I tried other people’s brisket, and I read The Brisket Book, which Alex’s parents got me for Christmas, and I now feel more qualified to explain why this brisket is one you should add to your repertoire.
First, it’s extraordinarily simple. As we know from the Beer Beef Stew in In the Small Kitchen, beef, onions, and liquid create remarkable flavor. And that flavor doesn’t really come from the onions or the liquid. It’s from the beef, which has lots of fat on it and becomes tender as you cook it.