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

  • Difficulty: Intermediate
  • Print

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

  1. Preheat oven to 350 degrees.
  2. Trim the excess fat from the brisket.
  3. 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.
  4. Lightly dust the top of one side of the brisket, then pepper it to taste.
  5. Place the brisket, floured side down, into the hot oil then lightly flour the top side.
  6. 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.
  7. 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.
  8. Turn off the heat and place the brisket, and any accumulated juice from the plate, into the pot on top of the onions.
  9. 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.
  10. Cover the pot, transfer to the oven and cook the brisket for 90 minutes.
  11. 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.
  12. 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.
  13. 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).

http://www.InDianesKitchen.com

57 Comments »

  1. 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.

    Like

  2. 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. 🙂

    Like

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