Nach Waxman's Brisket of Beef Recipe

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Nach Waxman's Brisket of Beef
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Ingredients
9
Count
Nutrition
478
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. Heat the oven to 350°F.
  2. 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.
  3. 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.
  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 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.
  6. 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.
  7. 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 thCover 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.
  8. It is ready to serve with its juices, but, in fact, it's even better the second day. It also freezes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 478.4 Kcal (2003 kJ)
Calories from fat 312.23 Kcal
% Daily Value*
Total Fat 34.69g 53%
Cholesterol 112.27mg 37%
Sodium 2539.07mg 106%
Potassium 784.36mg 17%
Total Carbs 8.12g 3%
Sugars 3.68g 15%
Dietary Fiber 1.79g 7%
Protein 32.17g 64%
Vitamin C 62.7mg 104%
Vitamin A 0.1mg 2%
Iron 4.3mg 24%
Calcium 35.9mg 4%
Amount Per 100 g
Calories 162.41 Kcal (680 kJ)
Calories from fat 106 Kcal
% Daily Value*
Total Fat 11.78g 53%
Cholesterol 38.11mg 37%
Sodium 861.97mg 106%
Potassium 266.28mg 17%
Total Carbs 2.76g 3%
Sugars 1.25g 15%
Dietary Fiber 0.61g 7%
Protein 10.92g 64%
Vitamin C 21.3mg 104%
Iron 1.5mg 24%
Calcium 12.2mg 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
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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