I'm looking for a good recipe for beef brisket. A Jewish friend of the family used to make it and I remember it having a lot of onions.

Here are two recipes for brisket...one sweet and one savory, but both delicious!
http://dinneratsheilas.com/post/10651191321/brisket-two-ways

Go to FineCooking.Com and look up their brisket. The family were humming throughout dinner in happiness when I made it.

Susan, the Lipton's onion soup version was the first recipe I used on brisket. It was good, despite the soup-from-an-envelope!

There is also what you could call a 1950/60's semi-classic, brisket made with Lipton's onion dip. I think you lay the brisket on a sheet of aluminum foil, dump the dip packet contents over it, and wrap it up. Roast in the oven until done. Very popular in its day, and probably still widely made.

Not what I think of when someone mentions the words "Jewish" and "brisket" but very interesting nonetheless. The term "ham" is assuredly from the use of mustard, brown sugar and whole cloves.

http://www.pbs.org/food/recipes/brisket-miriam-reichls-corned-beef-ham/

Ruth Reichl, the noted American food writer, published her mother's recipe for Corned Beef Brisket on the pbs website. I'm not sure we're able to put links in these posts again, so I'll give it to you this way: pbs.org slash food slash recipes slash brisket-miriam-reichls-corned-beef-ham I'm not sure why the word 'ham' is included because there's no ham involved. Looks delicious!

Allow me, if you will, to offer a second option. This recipe originates from New York's Temple Emanu-El:

http://www.epicurious.com/recipes/food/views/Temple-Emanu-El-Brisket-394569

There's not much actual prep work to be done but the technique does require a substantial amount of time. Trust me though, it's well worth the wait.

Side note: I know I'm in a distinct minority of Americans who prefers the point half of the brisket. Most favor the flat because it contains less fat. Big mistake if you ask me. Fat = flavor! And to be clear, the fat I'm referring to is internal marbling. Both cuts should have a substantial fat cap which should remain on during cooking. What you're after is the internal fat, most of which renders out during cooking producing extra juicy flavor and a finer texture.

Trying it Sunday too. I think it hits all the high points.

Thank you sdebrango! I'm going to give this link posting thing another try -- let's see how it goes: http://food52.com/recipes/19878_nach_waxmans_brisket_of_beef

I think this is the recipe you're looking for: http://food52.com/recipes/19878_nach_waxmans_brisket_of_beef

I can't add the link but a wonderful recipe was just posted the other day in "genius recipes" for Nach Waxmans beef brisket. I plan on making it and it looks amazing. It uses a ton of onions. Look in features, genius recipes and you will see it.