Nach Waxman's Brisket of Beef
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Cook time: 
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Serves: 6-8
Nach Waxman's Brisket of Beef {adapted from}
  • 1 6-pound, flat-cut, beef brisket
  • 2 tablespoons all-purpose flour
  • Kosher salt & freshly ground pepper
  • 3 tablespoons canola oil
  • 8 medium onions. thickly sliced
  • 5-6 ounces, organic tomato paste
  • 4 cloves garlic, peeled
  • 1 large {or 2 small} carrot, peeled
  1. Pre-heat oven to 350°F.
  2. In a small bowl, combine flour and salt & pepper to taste, stirring to combine.  Lightly dust the brisket with the seasoned flour.  Heat the oil, over medium-high heat, in a large ovenproof, enameled, cast-iron pot with a tight-fitting lid...just large enough to hold the brisket, snugly.  Add the brisket to the pot and brown on both sided until crusty brown areas appear on the surface here and there, 7 minutes per side.
  3. Transfer brisket to a platter, turn up the heat a bit, then add {all of those} onions to the pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.  Continue cooking until the onions have softened and developed a rich, brown color but have not yet caramelized, 15 minutes.
  4. Turn off the heat and place the brisket {and any accumulated juices} on top of the onions.
  5. Spread the tomato paste over the brisket as if you were frosting a cake.  Sprinkle the meat with salt & more pepper taste, then add the garlic cloves and the carrot{s} to the pot.  Cover the pot, transfer to the oven and cook brisket for 1½ hours.
  6. Transfer the brisket to a cutting board {preferably one with a well around the edges to catch the juice from the meat} and, using a very sharp carving knife, slice the meat across the grain into approximately ⅛-inch-thick slices.  Return the sliced brisket to the pot, overlapping the slices at an angle so that you can see a bit of the 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 a few tablespoons of water to the pot.
  7. Cover the pot and return to the oven.  Lower the heat to 325°F and cook until the brisket is fork-tender, 1½ - 2 hours.  Check once or twice during cooking, basting the meat each time, to make sure that the liquid has not bubbled away.  Add a few teaspoons of water but no more.
  8. It is ready to serve with its juices but, in fact, it's even better the second day.  It also freezes well.