Nach Waxman's Brisket of Beef
Discover the timeless charm of Nach Waxman’s Brisket of Beef, a beautifully crafted recipe that has earned its place in culinary history for its simplicity and deep, comforting flavors. This dish features a first-cut beef brisket slow-cooked to perfection in a robust bed of caramelized onions, enhanced by a touch of tomato paste and a subtle sweetness from a single roasted carrot. With just a handful of pantry staples like kosher salt, black pepper, and all-purpose flour, this recipe perfectly balances ease of preparation with rich, savory complexity. The magic happens as the brisket roasts low and slow, infusing the onions with its juices to create a luscious, onion-laden sauce that effortlessly upgrades your presentation. Ideal for holiday feasts or intimate family gatherings, Nach Waxman’s brisket promises tender slices of beef packed with flavor, topped with a sauce so memorable you’ll crave it long after. Perfect for serving alongside mashed potatoes or crusty bread, this all-time classic is a must-try for fans of hearty, homestyle cooking.
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Ingredients
- 5 pounds Beef brisket (first-cut, trimmed of excess fat)
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons All-purpose flour
- 3 tablespoons Vegetable oil
- 8 cups Yellow onions (thinly sliced)
- 2 tablespoons Tomato paste
- 1 Carrot (peeled and cut into chunks)
Directions
Step 1
1. Preheat your oven to 350°F (175°C).
Step 2
2. Season the brisket on both sides with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
Step 3
3. Lightly dust both sides of the brisket with 2 tablespoons of all-purpose flour, shaking off the excess.
Step 4
4. Heat 3 tablespoons of vegetable oil in a heavy, ovenproof Dutch oven over medium-high heat.
Step 5
5. Sear the brisket in the hot oil for about 4-5 minutes per side until well-browned. Remove the brisket and set aside.
Step 6
6. Add the 8 cups of thinly sliced yellow onions to the pot and lower the heat to medium. Stir frequently as the onions cook for about 15 minutes, or until golden brown.
Step 7
7. Add 2 tablespoons of tomato paste to the onions and stir to combine.
Step 8
8. Place the seared brisket back into the Dutch oven, fat-side up, and position the single peeled carrot next to the meat.
Step 9
9. Cover the pot tightly and transfer it to the preheated oven.
Step 10
10. Cook the brisket for 3 to 3 1/2 hours, checking every hour to make sure the onions haven’t dried out. If necessary, add a few tablespoons of water to keep the onions moist.
Step 11
11. Once cooked, remove the Dutch oven from the oven and let the brisket rest for 15-20 minutes before slicing against the grain.
Step 12
12. Serve the brisket with the rich onion sauce spooned over the top and enjoy!
Nutrition Facts
| Serving size | (3624.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6508.7 |
| Total Fat 449.1g | 0% |
| Saturated Fat 167.0g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 1905.1mg | 0% |
| Sodium 2605.1mg | 0% |
| Total Carbohydrate 137.2g | 0% |
| Dietary Fiber 24.6g | 0% |
| Total Sugars 57.8g | |
| Protein 493.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 570.9mg | 0% |
| Iron 63.8mg | 0% |
| Potassium 8448.8mg | 0% |
Source of Calories