Nach Waxman's Brisket of Beef Recipe

Posted by
Rate It!
Nach Waxman's Brisket of Beef
Add your photo!
Count
Calories
Minutes

Ingredients:

Directions:

  1. Preheat the oven to 375°F.
  2. Lightly dust the brisket with flour, sprinkle with pepper to taste.
  3. 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.
  4. 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.
  5. 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.
  6. Cook until the onions have softened and developed a rich brown color but aren't yet caramelized, 10 to 15 minutes.
  7. Turn off the heat and place the brisket and any accumulated juices on top of the onions.
  8. Spread the tomato paste over the brisket as if you were icing a cake.
  9. Sprinkle with salt and more pepper to taste, then add the garlic and carrot to the pot.
  10. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
  11. 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.
  12. 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.
  13. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
  14. Cover the pot and return to the oven.
  15. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 2 hours.
  16. 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.
  17. It is ready to serve with its juices, but, in fact, it's even better the second day.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 618.98 Kcal (2592 kJ)
Calories from fat 405.3 Kcal
% Daily Value*
Total Fat 45.03g 69%
Cholesterol 146.97mg 49%
Sodium 3322.9mg 138%
Potassium 1008.6mg 21%
Total Carbs 9.74g 3%
Sugars 4.41g 18%
Dietary Fiber 2.15g 9%
Protein 42.01g 84%
Vitamin C 81.3mg 136%
Vitamin A 0.1mg 2%
Iron 5.6mg 31%
Calcium 44.7mg 4%
Amount Per 100 g
Calories 164.55 Kcal (689 kJ)
Calories from fat 107.75 Kcal
% Daily Value*
Total Fat 11.97g 69%
Cholesterol 39.07mg 49%
Sodium 883.37mg 138%
Potassium 268.13mg 21%
Total Carbs 2.59g 3%
Sugars 1.17g 18%
Dietary Fiber 0.57g 9%
Protein 11.17g 84%
Vitamin C 21.6mg 136%
Iron 1.5mg 31%
Calcium 11.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top