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How To make Nach Waxman's Brisket Of Beef
1 first-cut brisket of beef - 5-6 pounds 1 to 2 teaspoons unbleached all-purpose flour Coarsely ground black pepper, to taste 1/4 corn oil 8 onions, thickly sliced and separated into rings 2 tablespoons tomato paste 1-1/2 teaspoons coarse (kosher) salt 2 cloves garlic, quartered 1 carrot, peeled
Preheat oven to 375 F Trim the brisket of most of its fat, and dust it very lightly with the flour. Sprinkle with pepper. Heat the oil in a large heavy flameproof casserole. Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface. Transfer the brisket to a dish. Keeping the heat medium high, add the onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until the onions have softened and developed a handsome brown color, 10 to 15 minutes. Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and the coarse salt. Add the garlic and carrot, and cover tightly. Place the casserole on the middle rack in the oven, and bake for 1-1/2 hours. Remove the casserole from the oven, and transfer the meat to a carving board. Cut it into 1/8 - 1/4 inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice (in effect ressembling the brisket, slightly slanted). Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole. Cover, and return the casserole to the oven. Cook until the meat is brown and fork-tender, 1-3/4 to 2 hours longer. Slice the carrot, and transfer the roast, onions and carrot slices to a heated platter. Serve at once.
Source: The New Basics by Lukins and Rosso
How To make Nach Waxman's Brisket Of Beef's Videos
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#GordonRamsay #Cooking #Food #Brisket
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Schaarai Zedek Foodie Passover: Demo & Discussion with Chef Zach Engel
Schaarai Zedek in Tampa, FL is joined by Chef Zach Engel as we learn how to modernize our Seder tables through an evening of exploration and discussion about how his Judaism has impacted his culinary journey. Following his cooking demonstration, Zach will share shopping lists and recipes to bring his culinary creations to your family celebration.
Brisket for Passover
I was delighted to learn the secrets of Lynn Kutner's Brisket for Passover, and you will be too. Meltingly tender, rich and beefy, this is celebration food!
recipe at
Video features the songs Sweeter Vermouth and “Off to Osaka” by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Titles created by:
Producer/Director Charmaine Parcero, charmaine.parcero@gmail.com
Director of Photography Damian Castro,
Editor Emilie Alpert,
Production Assistant Franco Reyes, francophilia@gmail.com
And special thanks to Jade Brennan of Jade Made Foods (jademadefoods@yahoo.com) in Glen Cove, NY
Jewish-Style Braised Brisket
Looking for a classic recipe with a modern twist? Try our Jewish-style braised brisket inspired by The Marvelous Mrs. Maisel. It's the perfect comfort food for any occasion. Starting with a Certified Angus Beef brisket and flavorful herbs, this savory dish will have your whole family at the table in no time.
Full recipe here:
INGREDIENTS:
3 1/2 to 4 pound Certified Angus Beef ® brisket flat
1 tablespoon kosher salt
2 teaspoons black pepper
2 tablespoons vegetable oil
2 to 3 yellow onions, diced (3 cups)
2 carrots, peeled and cut in large dice (1 1/2-cups)
3 ribs celery, cut in large dice (11/2-cups)
4 to 6 cloves fresh garlic, finely chopped (1/4-cup)
1/4 cup tomato paste
1 cup pomegranate juice
1 can (14.5-ounce) diced tomatoes
3 bay leaves
4 sprigs fresh thyme
~~ If it's not CERTIFIED, it's not the best. ~~
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My Momma’s Absolutely Legendary Passover Brisket
When it’s time to eat after the Seder is done brisket is often the center and the star of the meal. My mother’s brisket was ahhhhhmazing and legendary. So as you’ll see in the video I asked her for the recipe as it was my turn among our friends to host. Well, when I read it I discovered that it was shockingly simple! The size of the brisket depends on how many you are serving. IN this video I start with a 5 pounder. You’ll need a roasting pan to accommodate it. Below is the recipe exactly as my mom Sarajane wrote it.
Dear Bri,
Here ya go. Call me if you need help (I did).
Brisket- one large brisket of beef or 2-first cut.
1 large onion
2 stalks of celery cut up with leaves
1 envelope of Lipton onion soup mix (Spread on top of brisket)
Add about ¾ cups of H2O
Cover and bake for 3-4 hours at 300°. (I now have the very roasting pan she used)
Test to see if done (she didn’t say how so I just made sure it was at least above 135°)
Let cool and then slice.
Can be made the day before and put in the fridge. (Good idea if you have to make everything else that goes into a Seder!
My additions:
As you know have to tweak a little bit and so I added cut carrots (4 large) and a bunch of Dutch Yellow small potatoes.
Happy Passover, Easter or just a plain old Brisket Day.
Andrew Zimmern Cooks: Braised Brisket
This classic braised brisket is a riff on my grandmother’s recipe. It was one of the first dishes I helped my grandmother make and a staple at my family’s holiday table for generations. Braised in the oven with fennel and onions, it’s perfectly melting and tender.
Get the full recipe:
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