Nach Waxman’s Brisket

Leites Culinaria

Ready in: 250 minutes
Prep Time: 40 minutes
Cook Time: 210 minutes
Servings: 10
Gluten Free
Dairy Free


  • 1 6-pound first-cut beef brisket, trimmed so that a thin layer of fat remains
  • Freshly ground black pepper
  • 1 carrot, peeled and trimmed
  • 3 tablespoons corn or other mild vegetable oil
  • 2 to 4 garlic cloves, peeled and quartered
  • Kosher salt
    Spices and Seasonings
  • 8 medium onions, peeled and thickly sliced
  • 3 tablespoons tomato paste
    Pasta and Rice


  • Preheat the oven to 375°F (190°C). Have ready a large ovenproof enameled cast-iron pot or other heavy pot that has a lid and is large enough to just barely contain the brisket snugly.
  • Lightly dust the brisket with flour, then sprinkle it with pepper.
  • Heat the oil in the pot over medium-high heat.
  • Add the brisket to the pot and cook on both sides until crusty and browned areas appear on the surface here and there, 5 to 7 minutes per side.
  • Transfer the brisket to a platter. Turn up the heat under the pot a bit, then add the onions and cook, stirring constantly with a wooden spoon and 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 on top of the onions.
  • Pour any juices that accumulated on the platter over the brisket.
  • Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle the brisket with salt and pepper, then add the garlic and carrot to the pot. Cover the pot, transfer it to the oven, and let it cook, untouched, for 1 1/2 hours.
  • Transfer the brisket to a cutting board. Using a very sharp knife, thinly 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. If absolutely necessary, add 2 to 3 teaspoons of water to the pot.
  • Cover the pot and return it to the oven. Lower the heat to 325°F (163°C) and cook until the brisket is fork-tender, about 2 hours more. Check once or twice during cooking to make sure that the liquid hasn’t bubbled away. If it has, add a few more teaspoons of water—but no 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’s ready to serve right away with its juices, but, in fact, it’s even better the second day. (You can let the brisket cool, cover it loosely with foil, and refrigerate it overnight to serve the day after. Skim any fat from the surface of the liquid and reheat the brisket, covered, in an oven turned to 325°F (163°C) for about an hour.)


  • Calories: 491.73  cal  (24.59%)
  • Fat: 20.48  g  (31.5%)
  • Saturated Fat: 7.12  g  (44.51%)
  • Carbohydrates: 15.33  g  (5.11%)
  • Sugar: 7.94  g  (8.82%)
  • Cholesterol: 168.74  mg  (56.25%)
  • Sodium: 457.57  mg  (19.89%)
  • Protein: 58.55  g  (117.1%)
  • Vitamin C: 103.49  mg  (125.44%)
  • Vitamin B12: 6.61  µg  (110.22%)
  • Zinc: 12.15  mg  (80.97%)
  • Vitamin B6: 1.5  mg  (74.89%)
  • Vitamin A: 3438.34  IU  (68.77%)
  • Selenium: 45.5  µg  (65.0%)
  • Phosphorus: 602.38  mg  (60.24%)
  • Vitamin B3: 11.84  mg  (59.2%)
  • Potassium: 1264.1  mg  (36.12%)
  • Vitamin B2: 0.56  mg  (33.17%)
  • Iron: 5.92  mg  (32.91%)
  • Vitamin B1: 0.37  mg  (24.34%)
  • Magnesium: 84.39  mg  (21.1%)
  • Folate: 72.81  µg  (18.2%)
  • Vitamin E: 2.32  mg  (15.44%)
  • Copper: 0.29  mg  (14.45%)
  • Fiber: 3.55  g  (14.19%)
  • Manganese: 0.28  mg  (13.81%)
  • Vitamin B5: 1.36  mg  (13.59%)
  • Vitamin K: 8.92  µg  (8.5%)
  • Calcium: 44.14  mg  (4.41%)

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