Our Edna Lewis oven brisket recipe is a classic. It’s an eminently affordable Sunday supper made with a bare minimum of ingredients—essentially just brisket, onions, and love.
Edna Lewis was well known and loved for many reasons. Her spare prose. Her soulful recipes. Her kitchen frugality. Her endless wisdom—and not just as it pertains to culinary matters. All these attributes come together in this oven brisket recipe flavored simply with onions and pan drippings. Ms. Lewis relied on brisket as opposed to other cuts of meat as it possesses “a bit more taste than some of the other more expensive, better-known cuts.”. She suggests you use whatever size brisket is available “so long as you purchase half as many onions as beef.”–Renee Schettler
How To Trust Your Inner Edna Lewis
This recipe was originally written entirely in Edna’s inimitably charming, albeit rather spare, style. What we mean is there was a certain amount of knowledge she assumed on the part of the home cook—namely specific temperatures and timings and seasonings. Understandably. Back in her day, cooking was done by instinct, a knowing that came with practice. Anticipating a little confusion in today’s home kitchen, we snuck in a few specifics here and there. Still, there are places that allow for the cook’s discretion. Embrace it.
Edna Lewis Oven Brisket
- Quick Glance
- 15 M
- 2 H, 45 M
- Serves 6