brisket of beef

Adapted from Nach Waxman's recipe in The New Basics Cookbook.

The brisket, coated with tomato paste and cooked with lots of onions, is exceptionally tender and flavorful, and the recipe is surprisingly easy.

Nach Waxman's Brisket

salt

black pepper,

all-purpose flour

high smoke point cooking oil

onions

tomato paste,

garlic cloves,

carrot,

Preheat oven to 375ºF. Peel the onions and thickly slice them crosswise (not through the root). Put onion slices into a big bowl and separate them into rings. Set aside.

Season the brisket on both sides with salt and pepper. Dust with flour on both sides.

Heat oil in the pot over medium heat. Brown the brisket all over. If the brisket is larger than the pot, you&#8217;ll need to work with it, pushing it around and down into the oil and flipping it over and moving it, until you&#8217;ve got a nice brown color and crusty bits over most of the meat. Transfer the brisket to a platter and add the onions to the pot.

Turn the heat up a bit and cook the onions, stirring often with a wooden spoon and scraping up the browned bits on the bottom of the pot, until the onions are golden brown but not yet caramelized, about 15 minutes.

Turn off the heat. Place the brisket, fat side down, on top of the onions. Using a small butter knife or something similar, coat the the top and sides of the brisket with tomato paste, as if you were frosting a cake. [I sometimes use the whole can if my brisket is very large] Sprinkle with more salt and pepper, to taste.

Tuck the carrot halves and garlic around the outside of the meat. Cover the pot and cook for 1 ½ hours.

Pull the pot out of the oven and turn the oven down to 325ºF. Transfer the brisket to a cutting board. Using a very sharp knife, cut the meat across the grain, into thin slices. (see explanation in post about cutting across the grain) Carefully return the slices to the pot as if you are reassembling the brisket. Place your knife between each slice to make sure some of the liquid gets between all the slices. Slightly tilt the slices to one side to ensure they stay down in the liquid. Cover the pot and return it to the oven for another two hours, until fork tender. Check the pot once or twice during cooking. If it looks dry add 2-3 teaspoons of water.

Brisket is ready to serve or it can be refrigerated for up to three days. Flavors only get better over time.

HOLY MOLY THIS IS DELICIOUS. And those photos are perfection! Is there anything better than brisket in the world? This is such a thorough post, thank you for explaining what to get for the best cut of meat for brisket, and that trick for cutting it in half to keep it juicy is genius. Thank you!

I had never made brisket before and this was great!!! Good flavors, super tender meat. Yumm-O!

This is the best brisket recipe I’ve ever made. Perfect slices and flavorful gravy.

I've made many a brisket and this one is THE BEST! Tender, juicy, with the most amazing grave and onions. I love the special technique of cutting half way through - genius! THANK YOU FOR THIS RECIPE!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1555510785/hrzk4bsqxdjgfcawnufs.mp4

Nach Waxman’s Brisket of beef is everything you want brisket to be: tender and deeply flavorful with rich gravy that tastes like the best onion soup. Waxman’s ingenious recipe calls for cooking the brisket on top of a mountain of onions with no water, and slicing the meat halfway through cooking. This recipe is famous among brisket lovers and one of the most (if not the most) popular brisket recipe on the web, and for good reason. It’s a relatively simple, no fuss recipe and makes the absolute best brisket.

Corned beef hash it a traditional dish made with Corned Beef and Potato. This corned beef hash is perfect for making corned beef pasties, or as I have done made a Rustic Corned Beef Hash

Corned Beef Hash

1x 340 g Tin of Corned Beef (Salt Beef or Bully Beef)

Brown Onions

Worcestershire sauce (2 teaspoons)

Dijon mustard (1 teaspoons)

Black Pepper

Brown Sauce (Steak Sauce *USA)

Prepare the potatoes

Peel and chop the potatoes into rough pieces , then boil them in a pan of salted water for about 15 minutes or until they are just cooked.

Cook the onions

Chop and rough dice 2 brown onions. Heat 50 ml of olive oil in a cast iron cooking pot. Fry off the onions until they are just starting to go brown.

Smash the potatoes

Once the potatoes are cooked, drain them off and put them in a saucepan or mixing bowl. Smash the potatoes up with a potato masher so that they are rustic and in random small chunks.

Brown the potatoes

Add the Potatoes to the onions then continue to cook for about 20 minutes, mixing them with a wooden spoon as they cook. When you mix them up they should have started to brown and are slightly crispy.

Prepare the beef

While the potatoes and onions are cooking you should prepare the seasoning. Mix the Brown sauce, Dijon mustard, Worcestershire sauce & Pepper into the mashed potato and mix it in with a wooden spoon. Cut up the corned beef into chunks then Mash it into the potatoes.

Mix in the beef

Then add the Corned Beef mixture to the potatoes, combining the lot together.

Cook in the oven

Cook for a further 5 minutes then transfer to an oven dish. Cook in a preheated oven at 170 - 180 c for about 20 minutes or until the top has started to go brown and crispy.

https://www.youtube.com/watch?v=IV0OO6kah1A&t

Corned beef hash it a traditional dish made with Corned Beef and Potato. This corned beef recipe is perfect for making corned beef pasties, or as I have done made a Rustic Corned Beef Hash

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Top 2 brisket of beef recipes from across the web

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Nach Waxman's Brisket

Corned Beef Hash

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