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Nach Waxman’s Brisket of Beef: A Culinary Masterpiece

The aroma of a slowly braising brisket has always been synonymous with home for me. I vividly remember my grandmother’s kitchen, filled with the rich scent of caramelized onions and savory beef. It was a labor of love, a dish reserved for special occasions, and the tender, flavorful slices were always the highlight of our family gatherings. Nach Waxman’s recipe, with its strategic slicing technique, evokes that same warmth and deliciousness, promising a tender and deeply satisfying experience. It’s a brisket that speaks of tradition, but with a modern sensibility for optimal flavor and texture.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Servings: 10
Dietary Type: Varies depending on accompaniments

Ingredients

6 lbs beef brisket, first-cut, trimmed so that a thin layer of fat remains
All-purpose flour, for dusting
Fresh ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt, to taste
2-4 garlic cloves, peeled and quartered
1 carrot, peeled and trimmed

Equipment Needed

Large ovenproof enameled cast-iron pot or other heavy pot with a lid

Instructions

Preheat your oven to 375°F (190°C).
Lightly dust the brisket with flour, then sprinkle generously with pepper to taste.
Heat the corn oil over medium-high heat in your large ovenproof pot. It’s crucial to use a pot with a tight-fitting lid, as this helps to create a moist environment for braising.
Add the brisket to the pot and brown on both sides until crusty brown areas appear on the surface, about 5 to 7 minutes per side. Achieving a good sear is essential, as it adds depth of flavor to the final dish. Don’t overcrowd the pot; work in batches if necessary.
Transfer the brisket to a platter.
Turn up the heat slightly, add the onions to the pot, and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom (this is called deglazing). These browned bits are packed with flavor and will enrich the sauce.
Cook until the onions have softened and developed a rich brown color, but aren’t yet caramelized, about 10 to 15 minutes. Keep a close eye on them and stir frequently to prevent burning.
Turn off the heat and place the brisket, along with any accumulated juices from the platter, on top of the onions in the pot.
Spread the tomato paste evenly over the top of the brisket, as if you were icing a cake. This will create a flavorful crust and add richness to the braising liquid.
Sprinkle with salt and more pepper to taste.
Add the garlic and carrot to the pot.
Cover the pot tightly with the lid, transfer to the oven, and cook the brisket for 1 1/2 hours.
After 1 1/2 hours, carefully remove the pot from the oven. Transfer the brisket to a cutting board. Using a very sharp knife, slice the meat across the grain into approximately 1/8-inch-thick slices. This step is crucial for achieving maximum tenderness. Slicing against the grain shortens the muscle fibers, making the meat much easier to chew.
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. This arrangement allows the slices to braise evenly in the sauce.
Check the seasonings. If absolutely necessary, add 2 to 3 teaspoons of water to the pot. Avoid adding too much liquid, as you want the sauce to remain concentrated.
Cover the pot again and return it to the oven. Lower the heat to 325°F (160°C) and cook the brisket until it is fork-tender, about 2 hours.
Check once or twice during cooking to ensure 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. This keeps the meat moist and flavorful.
The brisket is ready to serve with its juices. However, it’s even better the second day, allowing the flavors to meld and deepen.

Expert Tips & Tricks

Don’t skip the searing step: A good sear on the brisket develops a rich, flavorful crust that enhances the overall taste of the dish.
Slice against the grain: This is perhaps the most critical step in achieving a tender brisket. Slicing with the grain results in tough, chewy meat.
Patience is key: Low and slow cooking is essential for breaking down the tough connective tissues in the brisket, resulting in a melt-in-your-mouth texture.
Deglaze the pot: Scraping up the browned bits from the bottom of the pot adds a depth of flavor to the sauce that is simply irresistible.
Don’t overcook: Overcooked brisket can become dry and stringy. Check for tenderness using a fork; it should easily pierce the meat.

Serving & Storage Suggestions

Serve the brisket hot, directly from the pot, with a generous spoonful of the flavorful braising juices. It pairs beautifully with mashed potatoes, roasted vegetables, egg noodles, or a simple green salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 2-3 months. To reheat, gently warm the brisket in the oven at 325°F (160°C), covered, until heated through. You can also reheat it in a saucepan over low heat, adding a little water or broth if necessary to keep it moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	476 kcal	N/A
Total Fat	21.5g	33%
Saturated Fat	7.3g	36%
Cholesterol	168.7mg	56%
Sodium	260.9mg	10%
Total Carbohydrate	9.9g	3%
Dietary Fiber	1.9g	7%
Sugars	4.6g	N/A
Protein	57.7g	115%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes or a chopped chili pepper to the pot for a touch of heat.
Vegetable variations: Experiment with different vegetables, such as parsnips, celery, or turnips, in addition to the carrots and onions.
Wine infusion: Add 1/2 cup of dry red wine to the pot along with the onions for a richer, more complex flavor. Allow the wine to reduce slightly before adding the brisket.
Sweetness balance: For a touch of sweetness, consider adding a tablespoon of maple syrup or honey to the braising liquid.
Gluten-free adaptation: Ensure the flour used for dusting is a gluten-free blend.

FAQs (Frequently Asked Questions)

Q: Why is it important to slice the brisket across the grain?
A: Slicing against the grain shortens the muscle fibers, making the meat significantly more tender and easier to chew. If you slice with the grain, the meat will be tough and stringy.

Q: Can I make this brisket in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the brisket and onions as instructed, then transfer everything to the slow cooker. Cook on low for 8-10 hours, or until the brisket is fork-tender. Slice and return to the slow cooker for the last 30 minutes.

Q: How do I know when the brisket is done?
A: The brisket is done when it is fork-tender. A fork should easily pierce the meat with little to no resistance.

Q: Can I use a different cut of beef?
A: While brisket is the traditional and best choice for this recipe, you could potentially use a chuck roast. However, the cooking time and results may vary.

Q: Can I make this ahead of time?
A: Absolutely! In fact, this brisket is even better the next day, as the flavors have more time to meld and deepen. Simply reheat it gently before serving.

Final Thoughts

Nach Waxman’s Brisket of Beef is more than just a recipe; it’s an experience. The slow cooking process transforms a humble cut of meat into a tender, flavorful masterpiece. I encourage you to try this recipe and share it with your loved ones. The aroma alone will fill your home with warmth and comfort, and the delicious results will create lasting memories around the dinner table. Serve it with your favorite sides and a glass of robust red wine for the perfect culinary celebration. Don’t be afraid to experiment with variations and make it your own! Let me know in the comments how you like it!

Nach Waxman’s Brisket of Beef Recipe