NACH WAXMAN'S BRISKET OF BEEF
Provided by Stephanie Pierson
Categories Beef Onion Roast Dinner Brisket Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1012
Number Of Ingredients 9
Steps:
- 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 1/8-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. 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 fork-tender, 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.
NACH WAXMAN'S BRISKET OF BEEF
Make and share this Nach Waxman's Brisket of Beef recipe from Food.com.
Provided by pammyowl
Categories Meat
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oven to 350°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 1/8-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. Check the seasonings and, if the sauce appears dry, 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 fork-tender, 1 1/2 to 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. It also freezes.
More about "nach waxmans brisket of beef recipe epicuriouscom recipes"
NACH WAXMAN'S BEEF BRISKET RECIPE - DAVID LEBOVITZ
2017-01-04 Heat the oil in a large, wide pot or roasting pan over medium-high heat on the stovetop and brown the brisket on both sides, which will take …
From davidlebovitz.com
Servings 12Estimated Reading Time 7 mins
From davidlebovitz.com
Servings 12Estimated Reading Time 7 mins
See details
NACH WAXMAN'S FAMOUS BEEF BRISKET RECIPE - MAVEN …
2021-08-18 If you make beef brisket ahead of time, let the brisket cool, cover it loosely with foil and refrigerate it overnight. To Reheat. Preheat oven to 325°. Skim off any fat from the surface of the beef brisket. With the brisket in …
From mavencookery.com
From mavencookery.com
See details
NACH WAXMAN'S BRISKET RECIPE - PANNING THE GLOBE
2019-04-02 1 first-cut brisket of beef, 5-6 pounds, trimmed with a thin layer of fat remaining on one side* 2 teaspoons kosher salt plus more, to taste Fresh ground black pepper, to taste 3 - 4 tablespoons all-purpose flour or matzo …
From panningtheglobe.com
From panningtheglobe.com
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE ON FOOD52
From food52.com
Reviews 134Servings 10-12Cuisine JewishCategory Entree
- 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.
- 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.
- 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.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat 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.
- Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, 1 1/2 to 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away.
- It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes well.
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE - THE DAILY MEAL
From thedailymeal.com
3.5/5 (6)Estimated Reading Time 2 minsServings 10Published 2012-02-02
- 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.
- 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.
- 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.
- Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat 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.
- Cover the pot and return to the oven. Lower the heat to 325 degrees and cook the brisket until it is fork-tender, about 2 hours. Check once or twice during cooking to make sure that the liquid is not bubbling away.
See details
NACH WAXMAN'S BEEF BRISKET RECIPE - FOOD NEWS
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 …
From foodnewsnews.com
From foodnewsnews.com
See details
NACH WAXMAN'S BRISKET OF BEEF | RECIPE | BEEF BRISKET, BRISKET, BEEF ...
Apr 12, 2020 - This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with—perhaps—the Obamas and other notable families. So warm and …
From pinterest.com
From pinterest.com
See details
NACH WAXMAN'S BRISKET OF BEEF | BRISKET, BEEF BRISKET, COOKING …
Apr 6, 2016 - This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with perhaps the Obamas and other notable families. So warm and …
From pinterest.ca
From pinterest.ca
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE ON FOOD52 - EASY RECIPES
Nach Waxman's Beef Brisket 1½ cups beef stock. Preheat the oven to 350°F. In a small bowl, make a dry rub by combining the chili powder, salt, garlic and onion powders, pepper, sugar, …
From recipegoulash.cc
From recipegoulash.cc
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE | EPICURIOUS.COM | RECIPES, …
Feb 26, 2015 - This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with perhaps the Obamas and other notable families. So warm and …
From pinterest.es
From pinterest.es
See details
NACH WAXMAN'S FAMOUS BEEF BRISKET RECIPE | MAVEN COOKERY
This braised beef brisket is a Jun 9, 2022 - We are going to braise a brisket today. But not just any old brisket recipe, we are going to make Nach Waxman’s Beef Brisket.
From pinterest.ca
From pinterest.ca
See details
NACH WAXMAN'S BRISKET OF BEEF - PLAIN.RECIPES
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 …
From plain.recipes
From plain.recipes
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE - RECIPELAND.COM
Ingredients Directions Preheat oven to 375℉ (190℃) 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 …
From recipeland.com
From recipeland.com
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE ON FOOD52 | BEEF - BRISKET
2020-12-26 A genius brisket. This dutch oven brisket recipe has an epic quantity of onions and a genius trick of slicing the meat halfway through cooking (the brisket is easier to cut). …
From headtopics.com
From headtopics.com
See details
NACH WAXMAN'S BRISKET RECIPE - EASY RECIPES
How to cook nach Waxman’s brisket in the oven? Nach Waxman’s Brisket of Beef. Heat the oven to 350°F. Lightly dust the brisket with flour, then sprinkle with pepper to taste. Heat the …
From recipegoulash.cc
From recipegoulash.cc
See details
NACH WAXMAN'S BRISKET OF BEEF RECIPE
Aug 6, 2017 - This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with perhaps the Obamas and other notable families. So warm and …
From pinterest.com
From pinterest.com
See details
HOLIDAY CELEBRATION FOOD RECIPES & MENUS FROM EPICURIOUS.COM
Apr 5, 2012 - This is the go-to recipe for knowledgeable brisket lovers. Who then share it with others. Who share it with perhaps the Obamas and other notable families. So warm and …
From pinterest.ca
From pinterest.ca
See details
RECIPESOURCE: NACH WAXMAN'S BRISKET OF BEEF – EASY RECIPES
Nach Waxman's Brisket of Beef beef, onions, carrot, tomato, corn oil, garlic Ingredients 6 lbs beef brisket, first-cut trimmed so that a thin layer of fat remains all-purpose flour, for dusting …
From recipegoulash.cc
From recipegoulash.cc
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love