A question about a recipe: Nach Waxman's Brisket of Beef

Kristen is the Senior Editor of Food52

added 6 months ago

Voted the Best Answer!

I've made it several times with a 3-lb cut and a half recipe, fit snugly in a smaller pot (5.5-quart dutch oven), and the time is about the same, since the meat is about as thick all the way through. You'll just want to watch it a little more closely to make sure it doesn't burn or dry out, adding a bit lof liquid or turning down the heat if it's simmering too rapidly. When it's as tender as you like it's done!

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