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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
The Ultimate Jewish Beef Brisket Recipe
In this video, Jamie Geller will show you how to braise a beef brisket with ease, no more fear of braising. Brisket with dates and wine has only 8 ingredients, but will be the talk of the town for your next meal.
Get the recipe:
How to make Braised Brisket
How to make braised brisket. This is the recipe I use for Jewish Style Brisket.
I make this easy brisket for Hanukkah every year and my entire family loves it.
It is truly, Tender and Delicious.
Here is my Hanukkah Brisket Recipe that I use:
Nach Waxman's Brisket of Beef
Epicurious | March 2012
by Stephanie Pierson
The Brisket Book
Adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins, Workman, 1989
yield:
Serves 10–12
ingredients
1 (6pound) firstcut beef brisket, trimmed so that a thin layer of fat remains Allpurpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced 3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered 1 carrot, peeled and trimmed
preparation
Preheat the oven to 375°F.
Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the oil over medium high heat in a large ovenproof enameled cast iron pot or other heavy pot with a lid just large enough to hold the brisket snugly. Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side. Transfer the brisket to a platter, turn up the heat a bit, then add the onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
Turn off the heat and place the brisket and any accumulated juices on top of the onions.
Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately
1/8inch thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge
w w .epi cur i ous.com /r eci pes/food/pr i nter fr i endl y/N ach W axm ans Br i sket of Beef 394571? 1/2
12/14/2014 Print Nach Waxman's Brisket of Beef Recipe | Epicurious.com
of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is forktender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices.
It is ready to serve with its juices, but, in fact, it's even better the second day.
Can Opener:
Le Creuset Dutch Oven
Cheap Amazon Dutch Oven (I have never used)
Sheet Pan:
Amazon Non Stick Mat (Oven Safe):
(Fake Silpat)
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Michael's Fish Room
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:
This video contains affiliate links, but all opinions are my own.
Tools:
Roasting pan:
Glass mis en place bowls:
Knives:
Measuring cups:
Baking sheets:
Cutting board:
Kosher salt:
Pepper grinder:
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How to Make Braised Brisket with Pomegranate, Cumin, and Cilantro
Bridget and Julia uncover the secrets to the ultimate Braised Brisket with Pomegranate, Cumin, and Cilantro.
Get the recipe for Braised Brisket with Pomegranate, Cumin, and Cilantro:
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How To Make The Easiest Brisket Ever With Caramelized Onions | Rachael Ray
Caramelized onions are Rach's secret for the easiest beef brisket ever—watch her show you how it's done.
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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