Nach Waxman's Brisket of Beef

Name: Nach Waxman's Brisket of Beef
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Jewish
Ingredients: 3 kilograms first-cut beef brisket, trimmed so that a thin layer of fat remains; 10 servings Freshly ground black pepper; 1 carrot, peeled and trimmed; 3 Tbsps corn oil; 2 cloves garlic, peeled and quartered; 10 servings Kosher salt; 8 mediums onions, peeled and thickly sliced; 3 Tbsps tomato paste

Nach Waxman's Brisket of Beef might be just the main course you are searching for. This recipe serves 10. One serving contains 502 calories, 58g of protein, and 24g of fat. This recipe is typical of Jewish cuisine. It will be a hit at your Hanukkah event. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. A mixture of first-cut beef brisket, onions, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 375°F.

Equipment you will use

Oven

Lightly dust the brisket with flour, then sprinkle with pepper to taste.

Ingredients you will need

Pepper

All Purpose Flour

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.

Ingredients you will need

Cooking Oil

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Pot

Add the brisket to the pot and brown on both sides until crustybrown areas appear on the surface here and there, 5 to 7 minutes per side.

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Pot

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.

Ingredients you will need

Onion

Equipment you will use

Wooden Spoon

Pot

Turn off the heat and place the brisket and any accumulated juices on top of the onions.

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Onion

Spread the tomato paste over the brisket as if you were icing a cake.

Ingredients you will need

Tomato Paste

Spread

Icing

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.

Ingredients you will need

Carrot

Garlic

Pepper

Salt

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Oven

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 themat 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.

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Seasoning

Grains

Water

Meat

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Cutting Board

Knife

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 youcheck, spoon some of the liquid on top of the roast so that it drips down between the slices.

Ingredients you will need

Water

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Oven

Pot

It is ready to serve with its juices, but, in fact, it's even better the second day.