Nach Waxman’s Famous Beef Brisket

This is the best Beef Brisket you will ever taste. The onions become the liquid that the brisket cooks in, it was fork tender, moist and it had a mouth watering flavor that will leave you wanting more.
Adapted slightly from: http://www.food52.com

Trim the excess fat from the brisket.

Heat the oil over medium high heat in a large
ovenproof enameled cast iron pan or other
heavy pot with a lid. It should be just large
enough to hold the brisket snugly.

Lightly dust the brisket with flour
on one side, then add pepper to taste.

Place the brisket, floured side down, into
the hot oil then lightly flour the top side.

Brown the brisket on both sides until crusty
brown areas appear on the surface here and there,
about 5-7 minutes per side. Remove the brisket to
a plate and set aside.

Add the onions to the pot and stir constantly
with a wooden spoon, scraping up any
browned bits stuck to the pot.

Cook until the onions have softened and
develope a rich brown color but aren’t yet
caramelized, about 10-15 minutes.

Turn off the heat and place the brisket, and
any accumulated juices from the plate,
into the pot on top of the onions.

Spread the tomato paste on top of the brisket.
Sprinkle with salt and pepper, to taste.
Add garlic and carrot to the top.
Do not add any liquid to the pot.

Cover the pot, transfer to the oven,
and cook the brisket in a preheated
350 degree oven for 90 minutes.

Transfer the brisket to a cutting board.

Using a very sharp knife, slice the brisket
against the grain, in about 1/8″ thick slices.

Carefully return the sliced brisket to the
same pot, overlapping the slices at an angle
so that you can see a bit of the top edge of each
slice. The end result should resemble the original
unsliced brisket but leaning slightly backward.
If the sauce appears dry, add 2-3 teaspoons
of water to the pot but no more than that.

Cover the pot and return it to the oven. Lower the oven temperature to 325 degrees and cook the brisket until it is fork tender, about 1-2 hours depending on the size of the brisket. Check the brisket a few times while it is baking and if it looks dry, add a few teaspoons of water each time, but no more. Also, each time you check it, spoon some of the liquid on top of the brisket so that it drips down between the slices. When it is ready to serve, pour any juices that are in the pot over the brisket.
The brisket is supposed to be even better the next day (I don’t know how it can get better) and it freezes well ( If you have any leftovers, we surely didn’t).
Nach Waxman's Famous Beef Brisket
http://www.InDianesKitchen.com

Ingredients
- 1 beef brisket, flat cut
- 2 tsp. all purpose flour
- 2 pinches black pepper, separated
- 3 Tbsp. vegetable oil
- 8 medium onions, peeled and sliced thick
- 3 rounded Tbsp. tomato paste
- 1 pinch Kosher salt
- 3 cloves garlic, minced
- 1 large carrot, peeled and sliced about 1″ thick
Directions
- Preheat oven to 350 degrees.
- Trim the excess fat from the brisket.
- Heat the oil over medium high heat in a large ovenproof enameled cast iron pan or other heavy pot with a lid. It should be just large enough to hold the brisket snugly.
- Lightly dust the top of one side of the brisket, then pepper it to taste.
- Place the brisket, floured side down, into the hot oil then lightly flour the top side.
- Brown the brisket on both sides until crusty brown areas appear on the surface here and there, about 5-7 minutes per side. Remove the brisket to a plate and set aside.
- Add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the pot. Cook until the onions have softened and developed a rich brown color but aren’t yet caramelized, about 10-15 minutes.
- Turn off the heat and place the brisket, and any accumulated juice from the plate, into the pot on top of the onions.
- Spread the tomato paste on top of the brisket. Sprinkle with the salt and more pepper to taste. Add the garlic and carrot to the top. Do not add any liquid to the pot, the onions will become liquid.
- Cover the pot, transfer to the oven and cook the brisket for 90 minutes.
- Remove the brisket from the pot and to a cutting board. Using a very sharp knife, slice the brisket against the grain and into about 1/8″ thick slices.
- Carefully return the sliced brisket to the same pot, overlapping the slices at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket but leaning slightly backward. If the sauce appears dry, add 2-3 teaspoons of water to the pot but no more than that.
- Cover the pot and return it to the oven. Lower the oven temperature to 325 degrees and cook the brisket until it is fork tender, about 1-2 hours depending on the size of the brisket. Check the brisket a few times while it is baking and if it looks dry, add a few teaspoons of water each time but no more. Also, each time you check it, spoon some of the liquid on top of the brisket so that it drips down between the slices. When it is ready to serve, pour any juices in the pot over the brisket.
The brisket is supposed to be even better the next day (I don’t know how it can get better) and it freezes well ( If you have any leftovers, we surely didn’t).
Categories: Beef, Vegetables/Slaws/Salads
I’ll try this the next time I cook brisket. I struggle with cooking brisket. I have a difficult time getting it tender as I like it.
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Well this was my first time and it fell apart. If you follow the directions to the tee, you will love this.
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I’m going to try this! Thanks
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You’re welcome Beth and enjoy, it was fabulous!
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Looks yummy! Is there a good substitute for the flour if there’s a gluten-free person in the family?
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If you google gluten free substitute for all purpose flour there are at least 14 which include almond flour for one. Thank you!
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Looks good. I am thinking about making this fo Christmas Dinner.
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It will be a huge hit but it does take a long time to cook. The recipe I adapted this from said it freezes well. You could always make it and freeze it so you have more free time on Christmas. Whatever way you do, I’m sure you will love it as much as I did. Thank you Georgetta. 💕
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🥰
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Thank you for the update. I can make it the day before.
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That should work well!
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You always have such thorough step-by-step instructions Diane.
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That was my initial reason for doing my blog. So many recipes out there were so difficult to follow or figure out and I wanted anyone to be able to follow mine. Thank you Dorothy for your kind words. ❤️
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You’ve done a great job with that!
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Awe thank you Dorothy!
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Thank you so very much for reblogging so many of my posts.
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That looks mouthwateringly tasty! 😋 A brisket is a real treat and especially timely during the autumn season. Also really like your pot!
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Thank you and I love the pot too. I don’t use it enough because it is so heavy. Everything I have made in it has turn out fabulous.
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YUMMYLICUOUS! My sister does brisket so I sent her this recipe. Looks GREAT!
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Awe thank you and you are the second person that said their sister makes brisket. Just tell her to invite you for dinner because it’s delicious!
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I can’t even look at this delicious recipe! I’ll just print it out for the day I break this fricken plant based diet! It’s killing me! Hugs, C
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Well I admire you Cheryl I could never have the will power to do plant based food. I have to force myself to eat vegetables as it is. Now the Atkins diet I could do. 😂
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I am amazed that you don’t add any liquid (except for the few drops of water) … this must definitely be a mouth-watering dish!
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I know! There are so many onions in the recipe and the liquid from them kept it moist. What’s even stranger is I thought all you would taste would be onion and it wasn’t, it is a brilliant recipe.
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My mouth is watering! I’ve looked at a few brisket recipes, but this one seems like less hassle. I have a brisket-making sister, and I’ll send her this recipe as a hint…
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It wasn’t so much a hassle but it cooked for a long time. That’s what made it so tender. Tell her she has to invite you over since you gave her the recipe! Lol Thank you!
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Such an interesting recipe. I have never seen one that you slice and then cook for a few hours.
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Right me either but it cooked to perfection Bernadette.
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This reminds me of the brisket – accompanied by what we called “kasha and bowties” (kasha varnishkes) – with which I was raised. Succulent, juicy, melted in your mouth.
Add a little noodle kugel with raisins…oy. 🙂
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Isn’t it amazing? I have never tasted anything like this and I will be making it again. I never had noodle kugel, you have sparked my interest Matt!
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My mother made an excellent one!
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Any chance you have her recipe box? I am printing off every recipe I post so my kids can have mine when I am gone. So many of my readers say they wish they had their mom’s recipe for this or that so I thought this will be a great gift for my kids and grandkids.
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I don’t think she had a recipe box – it was just sort of in her head…
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I always envied people that could cook that way. It takes me time to get a recipe to where it is perfect for us so I have to use my recipe so I remember which way it was. Lol
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Nell is like that, though she also enjoys experimenting. And it is certainly possible my mother – who died in March 2004 – had a recipe book/card collection somewhere. If she did, though, it is long gone…
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You post the best recipes, Diane! 🙂
Blue Rock Horses Frederick County, Virginia bluerockhorses.com
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Thank you Mitzy, I bet you can whip out some pretty fabulous meals too!
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Your dishes always look so good, I’d suspect you never have leftovers (except for the Orange Julius).
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I try to save enough for my lunch the next day. I love leftovers but there wasn’t any with this delicious brisket. Lol
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It’s good to be the leftovers queen – I like some things better the next day and have always been like that.
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**I believe you said you had Orange Julius left over and put it back in the blender for the kids.
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Yes but I certainly could have drank the entire batch. The recipe was for two servings.
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Sounds like a great meal on a cold day.
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It was a fabulous recipe. Who would have thought to use the onions as the liquid, brilliant! Thank you Eunice.
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Thanks!
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This looks so good and so
Filling
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This was delicious, best brisket I ever had and so tender. Thank you so much! 💕
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☀️
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Beautiful, thank you , the best 🙂
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Thank you so much Ultra! Have a wonderful day! 💕
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Oh I so want to make this!
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It was one of the best meats I have ever tasted. Nach came up with the perfect recipe with this one.
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Mmmmm….
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Thank you so much!
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Thanks for sharing this delicious Beef Brisket. 💕
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Looks really delicious. Thank you for sharing.
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Thank you and you’re welcome, this is the only way I will ever make a brisket again…..amazing!
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Hi Diane! How do you do?I haven’t seen you in a long time… i’m goingto try this! Amazing! …. see you soon!
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Hi Alessia! So nice to hear from you. I can’t wait to hear what you think of this recipe, it was amazing and the only way I will ever make brisket again.
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This is the best beef brisket I’ve ever seen! Tender, moist meat with an appetizing flavor! Congratulations Diane you were superb! The cast iron skillet you used is also great! Just the correct one!
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Thank you!
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