Nach Waxman's Beef Brisket
User Reviews
4.9
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Prep Time
40 mins
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Cook Time
3 hrs 30 mins
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Total Time
4 hrs 10 mins
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Servings
10 to 12 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Nach Waxman's Beef Brisket
Description
Nach Waxman's Beef Brisket starts with a six-pound first-cut brisket lightly dusted with flour and seasoned with freshly ground black pepper. The brisket is browned on all sides in olive oil to develop a crust, then removed to make way for layers of thickly sliced onions cooked until soft and richly colored. After softening the onions, garlic cloves, carrot, and tomato paste are added alongside the brisket, and the pot is transferred to the oven to slowly braise the beef until tender.
The cooking method focuses on low and slow heat, allowing the brisket to absorb the sweet and savory flavors from the onions and garlic while breaking down connective tissue for a tender texture. The thin layer of fat left on the brisket helps keep the meat moist throughout the cooking process.
This dish is suited for a substantial meal, served sliced across the grain to ensure tenderness. It pairs well with hearty sides such as roasted vegetables or mashed potatoes to complement its rich flavor and texture.
Before slicing, it is important to identify the direction of the muscle fibers and cut perpendicular to them for maximum tenderness. Keeping the pot's lid slightly ajar during cooking allows a simmer rather than a boil, preventing the meat from toughening.
Ingredients
- One (6-pound) beef brisket trimmed so that a thin layer of fat remains, first-cut
- all-purpose flour for dusting (optional)
- black pepper freshly ground
- 3 tablespoons olive oil or vegetable oil, mild
- 8 medium onion peeled and thickly sliced
- 3 tablespoons tomato paste store-bought or homemade
- kosher salt
- 2 to 4 garlic peeled and quartered, cloves
- 1 carrot peeled and trimmed
Instructions
- Preheat the oven to 375°F (190°C). Be ready with a large ovenproof enameled cast-iron pot or other heavy pot that has a lid and is large enough to just barely (or snugly) fit the brisket.
- Lightly dust the bOne (6-pound) first-cut beef brisketrisket with all-purpose flour, if desired. Sprinkle the brisket with freshly ground black pepper.
- Heat the 3 tablespoons mild olive oil in the pot over medium-high heat. Add the brisket to the pot and cook until crusty and browned areas appear on the surface here and there, 5 to 7 minutes per side.
- Transfer the brisket to a platter. Increase the heat under the pot a little, add the 8 medium onions, and cook, stirring constantly with a wooden spoon and scraping up any browned bits stuck to the bottom of the pot, until the onions have softened and developed a rich brown color but aren’t actually caramelized, 10 to 15 minutes. Remove the pot from the heat. Place the brisket on the onions and pour any juices that accumulated on the platter over the brisket.
- Spread the 3 tablespoons tomato paste over the brisket as if you were icing a cake. Sprinkle the brisket with kosher salt and pepper and then add the 2 to 4 garlic cloves and 1 carrot to the pot. Cover the pot, transfer it to the oven, and let it cook, untouched, for 1 1/2 hours.
- Transfer the brisket to a cutting board. Using a very sharp knife, thinly slice the brisket across the grain into approximately 1/8-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. The end result should resemble the original unsliced brisket leaning slightly backward. If absolutely necessary, add 2 to 3 teaspoons water to the pot.☞ TESTER TIP: Pour any accumulated juices from the cutting board over the brisket.
- Cover the pot and return it to the oven. Lower the heat to 325°F (163°C) and cook until the brisket is fork-tender, about 2 hours more. Check once or twice during cooking to make sure that the liquid hasn’t bubbled away. If it has, add a few more teaspoons of water—but no more. Also, each time you check, spoon some of the liquid on top of the roast so that it drips down between the slices so that the juices infuse the meat with flavor.
- It’s ready to pile on a platter or cutting board and serve right away after you spoon just a little of the pan juices over the brisket to barely moisten it, although truth be told, it’s even better the second day after you let the brisket cool, cover it loosely with foil, and refrigerate it overnight. To rewarm, skim any fat from the surface of the juices and gently reheat the brisket in the juices, in a covered Dutch oven, in an oven preheated to 325°F (163°C) until warmed through, about an hour.
Notes
- Identify the grain of the brisket before cooking to ensure you slice across the fibers later for tender slices.
- Keep the lid loosely covered during braising to maintain a gentle simmer and prevent toughening of the meat.
- Slice the rested brisket across the grain to maximize tenderness and flavor in each bite.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10to 12 servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 501kcal | 25% |
| Carbohydrates | 10g | 3% |
| Protein | 58g | 116% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 169mg | 56% |
| Sodium | 261mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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