Nach Waxman's Brisket of Beef
The most Googled brisket recipe on the internet.
Our neighbourhood is home to a brisket queen. She religiously buys 3kg of beef brisket every week to satisfy her family's craving for this juicy, flavourful dish.
Her brisket is so legendary that her friends and neighbours eagerly await their weekly dose. Whenever she's invited to a gathering, her first offer is always, "Is there anything I can bring?" And without fail, the response is always a resounding chorus of "YOUR BRIKSET PLEASE!"
The secret behind this magical brisket? Nach Waxman's recipe, is the most Googled brisket recipe on the internet. Its simplicity and focus on quality ingredients let the beef shine through, creating a dish that's both comforting and unforgettable.
So, ditch waiting for an invitation to savour this brisket bliss. Take the initiative and become the brisket host everyone wants to connect with.
Ingredients
1 (2.7kg) Beef brisket, trimmed with a thin layer of fat remaining
2 teaspoons matzo meal
1 pinch freshly ground black pepper
3 tablespoons neutral oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
1 teaspoon kosher salt
3 cloves garlic, minced
1 carrot, peeled and halved
Instructions
Preheat the oven to 175°C (350°F).
In a small bowl, combine matzo meal and pepper. Lightly dust the brisket with the matzo meal mixture, ensuring even coverage.
Heat the oil in a large ovenproof enamelled cast-iron pot or other heavy pot with a lid that fits snugly over the brisket.
Carefully place the brisket in the hot oil and sear on both sides until crusty brown areas appear, approximately 5-7 minutes per side.
Transfer the seared brisket to a plate and set aside.
Add the sliced onions to the pot and cook over medium-high heat, stirring constantly with a wooden spoon to scrape up any browned bits from the bottom of the pot. Continue cooking until the onions have softened and developed a rich brown colour, approximately 10-15 minutes.
Return the brisket and any accumulated juices to the pot, placing it on top of the softened onions.
Spread the tomato paste evenly over the brisket, ensuring complete coverage.
Sprinkle the kosher salt and additional pepper to taste.
Add the minced garlic and halved carrot to the pot.
Cover the pot tightly with a lid and carefully transfer it to the preheated oven.
Bake the brisket for 1 1/2 hours.
Remove the brisket from the oven and carefully transfer it to a cutting board. Using a sharp knife, slice the brisket against the grain into thin slices, approximately 1/8-inch thick.
Return the sliced brisket to the pot, arranging the slices in an overlapping pattern, ensuring that the top edge of each slice is slightly visible. The final arrangement should resemble the original unsliced brisket, leaning slightly backward.
If the sauce appears dry, add 2-3 teaspoons of water to the pot.
Cover the pot tightly with a lid and return it to the oven.
Reduce the oven temperature to 165°C (325°F) and continue cooking the brisket for another 1 1/2-2 hours, or until the meat is fork-tender.
During cooking, check the brisket once or twice to ensure that the liquid is not boiling away. If necessary, add a few more teaspoons of water, ensuring not to overfill the pot. Spoon some of the liquid from the pot over the brisket to keep it moist.
Once the brisket is fork-tender, remove it from the oven and let it rest for at least 15 minutes before serving.
Serve the brisket with its flavourful juices, accompanied by your favourite side dishes.
Tips
For a richer flavour, use beef tallow instead of neutral oil.
If you don't have matzo meal, you can substitute it with breadcrumbs.
Add a few sprigs of fresh thyme or rosemary to the pot during the final hour of cooking for an extra burst of flavour.
Serve the brisket with a side of horseradish cream or gravy, if desired.
Enjoy this delicious and traditional kosher brisket recipe!