Best 2 Nach Waxmans Brisket Of Beef Recipes
Nach Waxman's brisket of beef is a classic dish that has been enjoyed by people all over the world for centuries. It is a slow-cooked beef dish that is typically made with brisket, a cut of beef from the breast or lower chest of the cow. The brisket is braised in a flavorful liquid, such as beef broth, red wine, or a combination of both, and then cooked until it is fall-apart tender. This recipe is a great way to make a delicious and impressive meal that is sure to please everyone at the table.
This article provides three different recipes for Nach Waxman's brisket of beef. The first recipe is for a traditional brisket of beef that is cooked in the oven. The second recipe is for a slow-cooker brisket of beef that is perfect for busy weeknights. The third recipe is for a grilled brisket of beef that is great for summer cookouts. All of the recipes include step-by-step instructions and helpful tips to ensure that your brisket turns out perfectly.
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.
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
Tips:
- Use a high-quality cut of beef brisket, such as prime or choice.
- Trim excess fat from the brisket before cooking.
- Season the brisket generously with salt and pepper, or use a prepared seasoning mix.
- Sear the brisket in a hot skillet or grill to create a flavorful crust.
- Braising the brisket in a flavorful liquid, such as beef broth or red wine, helps to tenderize the meat and create a rich sauce.
- Cook the brisket until it is fall-apart tender, which may take several hours.
- Let the brisket rest for at least 30 minutes before slicing and serving.
- Serve the brisket with a variety of sides, such as mashed potatoes, roasted vegetables, or coleslaw.
Conclusion:
Nach Waxman's brisket of beef is a classic dish that is perfect for any occasion. The combination of flavorful spices, tender meat, and rich sauce makes this dish a surefire hit. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will produce delicious results. So next time you are looking for a special meal to impress your friends and family, give Nach Waxman's brisket of beef a try.
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
