Last week, I prepared my meats for Pesach (Passover). The briskets that I purchased were leaner than I expected and I was nervous that they would cook up tough. When this happens, I usually smother the roast in fresh or french fried onions. This creates a blanket of moisture that replaces the fat and protects the tender beef.
This simple and perfect low temperature recipe is reminiscent of Low and Slow Oven Brisket: No Braising Necessary. It has been adapted for Pesach and truly yielded the perfectly moist and tender brisket with very little effort.
3-4 pound first cut brisket or top of the rib
garlic and/or onion powder
very thinly diced onions or baked french fried onions
Pierce the brisket with a fork all over on both sides. Place in roasting pan and pour wine, oil and lemon juice over brisket, just until absorbed.
Turn roast over and repeat piercing, drizzling and sprinkling on the second side.
Place fattier side of the brisket up so that fat keeps the meat tender during cooking. Brush the top of the brisket with a light layer of olive oil and then smother with a layer of very thinly sliced onions or baked french fried onions, pressing into the roast. Cover tightly with foil.
Let brisket come to room temperature or place in oven on delayed cook mode.
Set oven to cook for 3 hours on 325 degrees F. Let roast stay in oven until the oven cools down, at least for a half hour.
Remove from oven and allow to cool completely. Refrigerate before slicing.