This recipe was recently featured in Food 52’s Genius Recipes column. It comes from Nach Waxman, owner of the New York City cookbook shop, Kitchen Arts & Letters, and was originally published in The Silver Palette New Basics Cookbook in 1989. Apparently, it’s the world’s most Googled brisket recipe. Since I love a good brisket, I had to try it. Three delicious brisket dinners later, I can tell you that the recipe lives up to the hype. It’s surprisingly simple: unlike all other briskets I’ve made, there’s no wine, stock or bottled sauces added. Instead, the brisket is cooked on top of a massive heap of onions, which slowly caramelize and release their juices, making a flavorful French onion soup-like braising liquid all their own.