To Try: Nach Waxman’s Brisket of Beef

Makes 10 to 12 Servings

One of my go-to recipe sources is The New Basics Cookbook. Page 494 of my book is well worn because I turn to it so often. Nach Waxman’s Brisket of Beef calls for just a few simple ingredients including lean beef brisket, and I always ask my butcher to cut off as much of the fat as possible so I don’t have to hassle with it when I get home. For this recipe, I use more carrots than the original recipe calls for, and I add some red cooking wine to enhance the depth of flavor.  The original recipe calls for a 5 to 6 pound brisket, but I prefer a slightly smaller piece because it fits nicely into my Le Creuset.

  • One 4 to 5 pound first-cut brisket of beef, trimmed of most of its fat and cut in half
  • 1 to 2 teaspoons all-purpose flour
  • Coarsely ground black pepper, to taste
  • 1/4 cup canola oil
  • 8 onions, thickly sliced and separated into rings
  • 1/3 cup red cooking wine (I use Holland House Cooking Wine)
  • 2 cloves garlic, quartered
  • 2 large carrots, peeled and cut into 1-inch pieces
  • 2 tablespoons tomato paste
  • 1½ teaspoons kosher salt

1. Preheat the oven to 375 F. Dust the meat very lightly with the flour.  Sprinkle with pepper.

2. Heat half the oil in a large heavy flameproof casserole (I use my 7-¼ Quart Le Creuset Round French Oven).  Add half the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface. Repeat with the remaining oil and beef.

3. 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 have developed  a handsome brown color, 10 to 15 minutes.

4. Stir in the cooking wine. Scrape up any brown bits on the bottom of the pan, and cook for 1 minute. Stir in the garlic and carrots

5. 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 salt.  Cover tightly.  Place the casserole on the middle rack in the oven, and bake for 1½ hours.

6. Remove the casserole from the oven, and transfer the meat to a cutting 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 resembling the brisket, slightly slanted).

7. 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. Transfer to a heated platter and serve at once.

Nutrition Information per Serving:  430 calories, 16g fat (5g saturated), 330mg sodium, 10g carbohydrate, 2g fiber, 57g protein, 45% vitamin A, 15% vitamin C, 25% iron
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Published in: on February 29, 2012 at 8:37 am  Leave a Comment  

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