Best 3 Nach Waxmans Brisket Of Beef Recipes
In this article, we will guide you through the process of selecting and preparing the perfect brisket for a delicious nach waxmans brisket of beef. We will provide detailed instructions on selecting the right cut of beef, trimming and preparing it, and cooking it to perfection. Additionally, we will offer tips on selecting the ideal seasonings and sides to accompany this classic dish. With careful preparation and attention to detail, you can create a succulent and flavorful brisket that will become a favorite among family and friends.
Here are our top 3 tried and tested recipes!
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
"The secret is what Nach did way before anyone else: slice the meat midway through cooking. If you serve this the day after you make it, reheat, covered, for about 1 hour in a 325°F oven." Technique intrigues me, and appreciate that it is recommended to make this the day before. Posting for safe keeping. Serve with mashed potatoes or add potatoes and more carrots after slicing roast. Am sure it could be made with a smaller roast.
Provided by WiGal
Categories Roast Beef
Time 4h15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Lightly dust the brisket with flour, 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, add onions to pot and stir constantly with 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.
Nutrition Facts : Calories 476.3, Fat 21.5, SaturatedFat 7.3, Cholesterol 168.7, Sodium 260.9, Carbohydrate 9.9, Fiber 1.9, Sugar 4.6, Protein 57.7
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.
Tips:
- For a more flavorful brisket, use a chuck roast or brisket flat cut of beef.
- Trim excess fat from the brisket, leaving about 1/4 inch of fat on the meat.
- Season the brisket generously with salt, pepper, and garlic powder.
- Sear the brisket in a hot skillet over medium-high heat until browned on all sides.
- Transfer the brisket to a slow cooker and add beef broth, red wine, and Worcestershire sauce.
- Cook the brisket on low for 8-10 hours, or until the meat is fall-apart tender.
- Serve the brisket with mashed potatoes, roasted vegetables, or your favorite sides.
Conclusion:
Nach Waxman's brisket of beef is a classic dish that is perfect for a special occasion or a casual family meal. The brisket is cooked low and slow until it is fall-apart tender, and the flavorful sauce is sure to please everyone at the table. With a few simple tips, you can make this dish at home and enjoy its delicious flavor.
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