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.
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
Preheat the oven to 400°F (204°C).
Pat the brisket dry and season it with salt and pepper to taste. Heat a skillet over medium-high heat, slick it with just a little oil, then add the brisket. Sear it well, turning until all sides are well-browned. Place the seared brisket in a heavy ovenproof pot or pan such as a Dutch oven.
Wipe the skillet clean and then add the butter or oil and onions and return to medium-highish heat. Cook, stirring occasionally, until pretty well browned, 7 to 10 minutes.
Sprinkle the brisket with pepper and then add the browned onions, allspice, and bay. Cover tightly and transfer to the oven for about 10 to 15 minutes. Reduce the heat to 225°F (107°C) and let cook, undisturbed, for 2 1/2 hours.
Transfer the brisket to a cutting board to rest. Reserve the pan juices in the skillet.
Spoon off any visible fat from surface of the juices and discard the bay leaf. Spoon the onions into a sieve or strainer, place it over the pan juices, and press the onions through the sieve, discarding any solids. If desired, strain again and reduce over medium heat for a few minutes. Taste and season the pan juices with salt and pepper to taste.
Slice the brisket and serve with the pan juices. Originally published April 21, 2011.