Cast Iron
Nach Waxman's Brisket of Beef
Popular on Food52
149 Reviews
Anne J.
April 10, 2023
I have been making this brisket ever since the New Basics cookbook came out. Always wonderful and forgiving. If you want to make this gor Passover, just omit dusting the brisket with flour. Tastes just as good without.
ssauvageau
January 13, 2023
I’m just clarifying that you don’t salt the meat til step 4, after the tomato paste is applied?
Arrxx
January 13, 2023
This recipe is pretty forgiving. I find best to brown meat before salting. So I salt after I spread the tomato paste on. Just remember that timing is very dependent on your meat, oven etc. If after you slice and cook it's not tender just cook some more. Might need to add some liquid - water, red wine etc. This recipe never fails me and it's so easy!
Chrysten
November 6, 2022
Distressed ~ just tested brisket at 3 hours and it’s not edible. So chewy, I couldn’t even eat a piece of a slice. Followed the recipe exactly. People coming over for dinner. Does anyone think this will relax? Also have a lot of liquid from onions. Not worried about that….maybe we’ll have soup, instead??
Chrysten
November 6, 2022
Sooooo, just watched a YouTube video and it turns out, I didn’t. Whoops. Have now cooked low for 2 more hours. It’s a bit less chewy but not great. thanks for the tip.
ellemmbee
November 6, 2022
Yay YouTube! We’ve all been there. If you have an immersion blender, you could use it on the juices and onions and make a delicious soup. Good luck!
Chrysten
November 6, 2022
Thanks! We ended up extending cocktail hour for a bit to see if it would tenderize more - with result brisket was in oven at 275- 300 degrees for about 7 hours. Guess what? Tender brisket. Go figure. Thanks again - so very nice of you to respond and help.
ellemmbee
November 6, 2022
Wonderful news! If you are curious, check out Harold McGee: On Food and Cooking. I learned all about roasting times and temps. I do a pork shoulder for 6 hours and 275 that is SO good. McGee explains what is actually happening to the meat. Anyway, glad things worked out for your evening.
Arrxx
January 13, 2023
Agree about needing to slice against the grain. Like all braised meats this tastes WAY better the next day. It's a great do ahead recipe. Cook, chill, warm slowly the next day. Try it sometime when you can.
Nancy
September 9, 2021
Nach Waxman died in early August 2021. He helped many chefs and writers find information through his NYC cookbook store and the rest of us home cooks with his marvelous brisket recipe. Obituaries and tributes out there. RIP and may his memory be a blessing.
Hollis R.
March 26, 2021
I’m going to borrow the bed of onions for my 3.35 lb brisket, but no tomato paste (no tomato at all, I’m painting it all over with Kitchen Bouquet, then browning; my agrodolce will come from apple cider vinegar, carrots, celery and cabbage). No slicing midway, roasting very low and slow. Leftovers — I’m cooking it mainly for the shredded leftovers — will be wrapped in tortillas with serranos, scallions, diced red onion and sour cream. And whatever else looks good.
Liora K.
March 26, 2021
OK.. I've just put this in the oven to serve for 1st night seder! I hope mine looks like yours.... it's that picture that made me choose this recipe. I love that it gets cut midway through. I did end up adding some brown sugar and apple cider vinegar to the tomato past because I love the sweet and sour thing. I know I shouldn't have messed with it, but I'll let you know how it comes out.
alisonia
July 20, 2020
Top notch recipe. I made a 2.5 lb brisket in a small oval Le Crueset that seemed a bit small at first, but it worked perfectly. Spread about 4 T of tomato paste on brisket, and I think that was key.
AgentP
December 10, 2017
The recipes I know cook the brisket much longer. Is the short time due to the fact that it is cut half way through?
Tina
May 4, 2017
I made this a few weeks ago for my son who is a big fan of "Big Bang Theory". It was a huge hit with the whole family and I'm making it again tonight at his request.
Kathleen M.
December 12, 2016
Can this recipe be done in a slow cooker without the searing of the meat before hand? Also, is it necessary to cut the meat inbetween cooking?
Arrxx
December 12, 2016
The searing really helps. You can broil it to get a nice browning. Cutting the meat in between makes each piece tender and flavourful. So - don't skip that step is my advice. I've eaten and made lots of brisket cutting is what makes this recipe GENIUS. Otherwise just use another recipe.
Miranda S.
April 20, 2016
I've done both cup for cup Thomas Keller's gluten free flour and I've omitted the flour altogether. Both were fine!
liminalgrl
April 20, 2016
Is it possible to do this either without flour or with gluten free flour? Making the recipe for passover, and some guests are gluten free.
jbrau13
April 7, 2016
This should work in a roasting pan covered with heavy duty foil, right? Don't have a big enough pot for my very large brisket!
andrea P.
January 18, 2016
I've made this so many times, it's great. Also try Joan Nathan's recipe with coke, ginger, honey and soy. It's life-changing!
James H.
June 29, 2022
Where can one find Joan’s recipe, I did a search on Food52 but nothing recipe for brisket came up. Thanks for your assistance.
George K.
January 18, 2016
The flavor was great. Two observations: (i) some pieces were tougher than others; (ii) there was an insane amount of liquid on the bottom. My guess is that I have to cook it longer and probably add more onions. Thoughts?
elf1
January 19, 2016
I would agree that maybe you needed to cook it for longer, also I find it improves the flavour making it more intense if you reduce the liquid by boiling it down on the top of the cooker. It really is a fab recipe!
Kristy M.
January 15, 2016
The same thing happened to me re: buying 16 pounds of beef brisket. Bummer. It did seem like a lot, but I didn't realize how much until I tried to start cooking. I cooked 2/3 in two different pots, but I still have 1/3 (5 1lbs) in my fridge. It's too bad you couldn't have sent word out via email to the people that ordered the book through your website.
Kristen M.
January 15, 2016
Hi Kristy, I'm sorry you had this experience, too—and thank you for your feedback. This is a great idea if any other errors of this size happen with future books. I hope you're finding good ways to make use of (or freeze) the extra brisket.
George K.
January 18, 2016
I read it as 16 pounds but had a strong feeling that it was a typo. 16 pounds of meat serves more than 12 people.
Kristy M.
January 18, 2016
That's what I thought too George, but I asked the butcher and he said to estimate a pound of meat per person and that brisket cooks down, so he said it sounded about right. Ah well.
TishNYC
December 18, 2015
The publisher made a serious typo ("one 16 pound..." vs. "1 6-pound ...") and it's pathetic that they didn't insert an erratum. But now you've got this dilemma for which I think you've got two choices: either make the recipe as written but up all the ingredients by about a third (6 lbs. vs. 8 lbs.) or else, when it's defrosted, cut it into two pieces: 4 lbs. and 2 lbs. Use the 4 lb. piece to make the recipe and then take the remaining smaller piece and either make stew or grind it for burgers, maybe adding some bacon to the grind if the piece of beef was trimmed of all its fat. In any case, I wouldn't freeze it again.
Good luck and remember that adventures like these are what make us better cooks (and cookbook recipe skeptics).
Good luck and remember that adventures like these are what make us better cooks (and cookbook recipe skeptics).
TishNYC
December 18, 2015
Hi Kristen, thank you and I'm sorry this happened to your book. I, too, own a copy and really love it and have given copies to others (along with my own errata since this is my favorite recipe in it).
Valerie
December 19, 2015
Hi Kristen and Tish,
Thanks for support, and great advice. I think I'll have to learn to trust that gut feeling when it tells you that something doesn't seem right! I will have an adventure cooking - that's for sure! :)
Thanks for support, and great advice. I think I'll have to learn to trust that gut feeling when it tells you that something doesn't seem right! I will have an adventure cooking - that's for sure! :)
Valerie
December 18, 2015
HELP!!!
Sooo, I bought the Genius Recipes cookbook. I liked the look of this recipe and hope to make it for our Holiday dinner.
There is a huge mistake in the recipe! I mean huge! The first ingredient is "One 16-pound (7.3kg) first-cut (aka flat-cut) beef brisket".
I newly live in a french speaking country, I was nervous going to the butcher as I had to work out what an equivalent cut of meat would be - i took the book along with me so that I could at least point at the picture of the raw meat while attempting to describe what I required in bad french.
I kept thinking that is a lot of meat, but I kept looking at the recipe and yup it definitely said 7.3kg! I figured I'd halve it (there's only six of us and it stated that it was for 10-12). The butcher came out of the cold room with an enormous side of a cow complete with ribs - I was flabbergasted! I pointed at the picture and attempted an explanation that included the cuts of meat that I had researched: poitrine de boeuf or tendron please and without bones, he looked quizzical. But came out with a (still enormous) slab of deboned meat, it was about 7kg in weight (just under what the recipe stated) I asked for about 4kg. He cut it and it came to 4.6kg. Fair enough - it's the holidays!
Can you even comprehend how big this piece of meat is? I'm terrified of it! I've spent the morning looking for how to manage the size of this. It isn't going to be smoked or barbecued (I no longer have one as I'm in an apartment) and I have a European sized oven, hob and fridge/freezer. I came here to see what comments other people may have and how they may have tackled this behemoth.
No one seems to be phased at all, though they do talk of halving the recipe to 2/3 lbs and whether that makes a difference to time and temperature.... what?? 3 lbs isn't half of 16lbs, and I still have a lump of meat that is 4.6kg (approx 10 lbs). How can this be the same recipe? Looking at the ingredient list here online the recipe calls for "1
6-pound first-cut (a.k.a. flat-cut) beef brisket" Whoaaa! That is not what it says in the book!
This piece of meat is in my freezer. When I take it out, how do I even begin to tackle it? I'm feeling really overwhelmed by it.
Does anyone out there have any advice?
Sooo, I bought the Genius Recipes cookbook. I liked the look of this recipe and hope to make it for our Holiday dinner.
There is a huge mistake in the recipe! I mean huge! The first ingredient is "One 16-pound (7.3kg) first-cut (aka flat-cut) beef brisket".
I newly live in a french speaking country, I was nervous going to the butcher as I had to work out what an equivalent cut of meat would be - i took the book along with me so that I could at least point at the picture of the raw meat while attempting to describe what I required in bad french.
I kept thinking that is a lot of meat, but I kept looking at the recipe and yup it definitely said 7.3kg! I figured I'd halve it (there's only six of us and it stated that it was for 10-12). The butcher came out of the cold room with an enormous side of a cow complete with ribs - I was flabbergasted! I pointed at the picture and attempted an explanation that included the cuts of meat that I had researched: poitrine de boeuf or tendron please and without bones, he looked quizzical. But came out with a (still enormous) slab of deboned meat, it was about 7kg in weight (just under what the recipe stated) I asked for about 4kg. He cut it and it came to 4.6kg. Fair enough - it's the holidays!
Can you even comprehend how big this piece of meat is? I'm terrified of it! I've spent the morning looking for how to manage the size of this. It isn't going to be smoked or barbecued (I no longer have one as I'm in an apartment) and I have a European sized oven, hob and fridge/freezer. I came here to see what comments other people may have and how they may have tackled this behemoth.
No one seems to be phased at all, though they do talk of halving the recipe to 2/3 lbs and whether that makes a difference to time and temperature.... what?? 3 lbs isn't half of 16lbs, and I still have a lump of meat that is 4.6kg (approx 10 lbs). How can this be the same recipe? Looking at the ingredient list here online the recipe calls for "1
6-pound first-cut (a.k.a. flat-cut) beef brisket" Whoaaa! That is not what it says in the book!
This piece of meat is in my freezer. When I take it out, how do I even begin to tackle it? I'm feeling really overwhelmed by it.
Does anyone out there have any advice?
Miranda S.
December 18, 2015
I usually braise my brisket in a french/dutch oven. Many times when I'm cooking for 20 I do it in 2 or 3 different ovens, which makes it more manageable in the oven and in the fridge. I would recommend cutting them in half and cooking them this way, browning on stove top then covering and into the oven they go!
Miranda S.
December 18, 2015
When I say 2 or 3 different ovens, I mean 2 or 3 different french ovens. I use Le Creuset french ovens and then let them cool stove top. The brilliance of this is that the covered french ovens also store the meat well. Since brisket is so much better cooked and reheated. You just let the french oven cool, then put in the fridge. When you want to reheat, take them out to get to room temp in covered french oven and put them in a cold oven, heating the meat as the oven heats. It's makes absolutely divine tender brisket. there's no reason you can't do this in two shifts if your oven is too small. You just need two french ovens :) Not sure if that helps, but I hope so!
Kristen M.
December 18, 2015
Hi Valerie, I'm so sorry to hear this—Tish's advice above is good. I would thaw it, cut it to the size fits comfortably in the largest heavy, covered pot you have, and cook off the rest soon (as more of this recipe, or other stews or chilis or taco fillings) and freeze that.
This is exactly what I was afraid of when we found out about this error. It was too late to add an errata sheet, but we did get it corrected for the second and all subsequent printings, and we put up this post to try to help get the word out: https://food52.com/blog/12770-mega-brisket-spotted-police-baffled-or-how-to-mess-up-a-genius-recipe
This is exactly what I was afraid of when we found out about this error. It was too late to add an errata sheet, but we did get it corrected for the second and all subsequent printings, and we put up this post to try to help get the word out: https://food52.com/blog/12770-mega-brisket-spotted-police-baffled-or-how-to-mess-up-a-genius-recipe
Valerie
December 19, 2015
Thank you Miranda and Kristen.
Great advice! We won't have the embarrassment of not enough food - and I now have the bonus of a funny holiday tale :)
Great advice! We won't have the embarrassment of not enough food - and I now have the bonus of a funny holiday tale :)
Arrxx
September 9, 2021
Yes it's a typo. Suggestion - cut the meat you have in smaller pieces - 4-5# each.
Ascender
December 9, 2015
My mother-in-law was not a cook. Her one good dish was brisket. She used the technique to slice it when it was half-cooked and made sure to get some of the sauce in between each of the slices before returning it to the oven to finish cooking. She always made it a day ahead and reheated it on the day. Melt in your mouth tender slices that could be served (carefully) without decomposing into shreds.
Roni
November 23, 2015
Hello, I was wondering if anyone could give some suggestions. I made this for just my husband and myself. i used a 2.18lb brisket instead of a 6lb. I cut the cooking time in half, but otherwise followed the recipe to a t. It was very tuff
Miranda S.
November 23, 2015
I think the key for me was to cook in a covered pot (i used my le creuset french ovens) and check on it to make sure the liquid increases instead of drying out. I've never had the experience where the liquid dried out but I can imagine you can add liquid to it if you need to. I've only experienced liquid increasing. Not sure if this helps! Also, maybe get a thermometer to test your oven temp
Jill B.
December 2, 2015
I think the problem was it didn't cook long enough. Even a two pound brisket needs to cook at least two and a half hours.
Miranda S.
December 2, 2015
Yes! I cook mine forever. The other thing i forgot to mention is hat I make it a day or two before then refrigerate. Then reheat starting in a cold oven. The cooling and reheating process makes it even better!
hemptonv
June 2, 2015
Add about 6 or 7 star anis and red wine to braising liquid and it's really good!
Arrxx
April 7, 2015
I know this is tinkering but I poured some pomegranate molasses (not juice) on top of the tomato paste "schmear". It gave it a lovely sweet and sour taste. I think the slicing midway is the key to this recipe.
TishNYC
April 1, 2015
Yes, leave them whole. Both the garlic cloves and the carrot will cook until completely soft. I then mush the garlic into the other ingredients but retrieve the carrot to add to the serving platter, even though it's almost melted.
judy S.
March 31, 2015
HELP, I am a cook but can't figure out whether the garlic is left whole or should it be minced. I really need an answer as I want to make it tomorrow. Thank you
karmaya
February 27, 2015
HELP! can brisket (esp 1st cut which has little fat) be prepared the same way i do a pork shoulder -- 250 degrees for 6 hrs at least = low and slow, in a half covered dutch oven. i stopped making brisket ages ago because the results were always tough and chewy. i want tender moist falling apart meat. and why can't i ever find the 2nd cut, fattier thicker brisket?
chef L.
February 27, 2015
You may consider raising the cooking temperature to 300-325 and make sure there is always ample liquid in the roasting pan/pot. Baste more frequently than with second cut. Still, although first cut won't deliver a 'debris' consistency it should be fork-tender.
elf1
February 25, 2015
Sooooo delicious! I freeze left over slices and the just thaw and sear in a really hot pan and serve with fries and rocket salad....Genius recipe indeed!
TishNYC
January 19, 2015
Genius is right. This is a superb recipe. I made a 3-pound brisket and followed the recipe exactly with the following changes: 6 onions, not 8; 2 medium carrots; and for the second cooking after slicing the meat, I cooked it for only about 1 hour at 325, then turned off the heat and let it sit in the oven for 15 more minutes. There were only two of us so I had leftovers which I used the next day in brisket hash topped with a fried egg. Amazing!
Miranda S.
November 2, 2014
This recipe made my first Chanukah in my first home a SHOWSTOPPER!! And! there was no way I was putting Ketchup, beer, french onion soup mix, or any other weird subpar ingredient in the same pot as a piece of 8 lb. beef that I am going to spend cooking for a couple of days, even if every grandma's recipe says to do it! :-)
DeborahBr
April 9, 2014
Potato starch is an excellent substitute (in fact I use it for brisket year round)
Also, I was surprised by the comment from another that the onions had to be discarded. With long enough cooking, in my experience, most of the onions dissolve/melt into the sauce.
Also, I was surprised by the comment from another that the onions had to be discarded. With long enough cooking, in my experience, most of the onions dissolve/melt into the sauce.
Tracy A.
April 9, 2014
This brisket recipe needs to have the flour removed from the ingredients in order to serve for Passover. No flour allowed during this holiday.
dchu
February 17, 2014
Nuh-uh. Made this side by side with my grandmother-in-law's recipe (a traditional sweet-and-sour). Flossie's brisket won hands down for flavor. Besides, I felt so wasteful discarding all those onions, but they weren't tasty enough to eat on their own or reuse in something else.
The preslicing idea wasn't so bad. Some guests preferred that texture, some didn't. Maybe I'll do my next (Flossie's) brisket half and half.
The preslicing idea wasn't so bad. Some guests preferred that texture, some didn't. Maybe I'll do my next (Flossie's) brisket half and half.
PaulaE
February 17, 2014
How about posting Flossie's recipe? Granny dishes tend to be worth knowing!
dchu
April 15, 2014
Well, at the risk of getting reamed by my in-laws...
Original version: Chop and combine 1 large onion, 1/2 cup celery, 1/2 cup red pepper, 1 cup carrots. Cover the bottom of a large roasting pan or Dutch oven with the vegetables. Rub a 4-6 lb brisket with 1/2 cup brown sugar. Place the brisket on top of the veg with the fat cap facing up. Tuck in any remaining veg around the sides. Pour in 1/2 cup wine vinegar and add salt and pepper to taste. Roast, covered, at 350 degF for 3-4 hrs until fork tender. If desired, brown under the broiler.
My tweaks: reduce brown sugar to 1/3 cup; triple the vegetables (they are just as wonderful as the meat, and there never seem to be enough); substitute parsnips for red peppers according to which one is in season; cider vinegar instead of wine vinegar; add 1/2 cup red wine; roast uncovered.
The meat ends up in a pool of delicious brothy juices. If you want a thicker sauce you can remove the brisket and reduce the liquid on the stovetop. Alternatively, one great-aunt was said to have pureed the veg with the liquid to thicken it, which sounds good though I haven't tried it.
Original version: Chop and combine 1 large onion, 1/2 cup celery, 1/2 cup red pepper, 1 cup carrots. Cover the bottom of a large roasting pan or Dutch oven with the vegetables. Rub a 4-6 lb brisket with 1/2 cup brown sugar. Place the brisket on top of the veg with the fat cap facing up. Tuck in any remaining veg around the sides. Pour in 1/2 cup wine vinegar and add salt and pepper to taste. Roast, covered, at 350 degF for 3-4 hrs until fork tender. If desired, brown under the broiler.
My tweaks: reduce brown sugar to 1/3 cup; triple the vegetables (they are just as wonderful as the meat, and there never seem to be enough); substitute parsnips for red peppers according to which one is in season; cider vinegar instead of wine vinegar; add 1/2 cup red wine; roast uncovered.
The meat ends up in a pool of delicious brothy juices. If you want a thicker sauce you can remove the brisket and reduce the liquid on the stovetop. Alternatively, one great-aunt was said to have pureed the veg with the liquid to thicken it, which sounds good though I haven't tried it.
Kimberly
January 20, 2014
My whole home smells divine. The neighbor wants to know what's cooking. The recipe was simple and I look forward to making this again for friends and family.
twinjadojo
January 5, 2014
I've made this recipe a couple of times, and am always surprised to find a final step missing here. So, a recipe epilogue: Once your braise has achieved aching tenderness, remove it from the oven [and let it rest in its juices, preferrably overnight]. Crank your oven up to 400f. Using any sensible combination of wide spatula, fork, tongs, clean human fingers, lift your brisket deck onto to a cookie sheet, permitting some of the juicy, jammy onions to accompany the meat, but generally separating the two. Moisten your meat with just a touch of your pan juices. Put your brisket into the oven and caramelize it for approximately 15mins. Meanwhile, you are free to manipulate your pan juices to your choosing (skim it, thicken it, separate it into onion jam and juice, etc). I have never suffered from a lack of liquids when making this dish, and even with a courageous initial browning of the meat, I find you will not achieve the crusty goodness pictured above without a final caramelizing.
Rebecca H.
January 24, 2015
Thanks for this tip, twinjadojo. I don't know if it's just that I used especially juicy onions, but my brisket is almost completely submerged in liquid/jus. Going to use your trick to get the "crusty goodness" that inspired me to make this recipe in the first place. Thanks!!
ashlie
March 20, 2015
I have a question about your method of caramelizing... Do you slice (per the recipe) or do you keep the brisket whole?
twinjadojo
March 20, 2015
I slice per the recipe. Basically, follow the recipe until the end and then transfer to a cookie sheet to brown at high heat while you have your way with the (considerable) pan juices. Hope it works for you!
marissanorrisa
December 3, 2018
Does anyone know if this method of browning separate from the juices after cooking works to heat up the brisket from cold if made the night before? Or would it be better to heat it up on the stove in the juices first before putting it in the oven?
ellemmbee
November 13, 2013
I love this recipe, too. It would be SO helpful if recipes contained "cups" or ounces of onions since a quantity is vague. It might prevent failures.
Gret
November 13, 2013
True that you can never use too many onions, as it will not harm the meat, just make it more flavorful. I always keep can of beef broth in pantry, in case I need more liquid in any recipe. Make sure you boil whatever liquid you add, before adding to pot.
mike1213
October 27, 2013
If the meat is tough, just keep cooking (provided there is enough liquid) until it becomes fork tender. if you need liquid, just add water. As I use much more onions (actually less in number but larger in size) than the recipe calls for, I have never had any problem with a lack of liquid.
Gret
October 27, 2013
It had to be the meat. Made it twice - always cook for AT LEAST 3 hrs, no matter how much meat weighs. Did not taste tomato either. Also important to slice it, as they say. The last time I made it the day before for company & reheated it, which made it also cook
longer. Everyone loved it and had seconds.
longer. Everyone loved it and had seconds.
DeborahBr
October 27, 2013
Coincidentally, I also made it today, for the second time. Brisket is always chewy until it is cooked long enough - I usually cook mine 3-4 hours at least, depending on how large the brisket is. Maybe that was the problem?
Miss C.
October 27, 2013
This looked delicious, I made it today and it was a total fail. The meat was extremely chewy. I believe it was the meat however the tomoato paste left a strange overpowering ketchupey after taste. I got it at the farmers market yesterday morning, from a new vendor and will not be going back. I have never had to throw something away a meal before, the tomato paste tasted like a ketchup coating, I was very disappointed with this recipe.
chef L.
October 27, 2013
Did you baste the brisket after putting the tomato paste on? This will out the topping and keep it from tasting too strong and concentrated in a small area.
chef L.
May 29, 2013
This is a fine recipe, simple and almost elegant. I have cooked many a brisket, smoked them, slow-cooked in a All-Clad cooker, seasoned them Cowboy-style and so on. But this recipe, with its minimalist approach, is as good as any I've tried. I usually, purposefully, over season everything,, being from south Louisiana, but I followed this recipe with religious ardor and I'm glad I did.
mike1213
May 21, 2013
I have made this recipe for well over 30 years and it is well loved by everyone. I make it in the dutch oven (from Holland) that was my late mother's and the dutch oven is well over 60 years old. I use large onions because you can never have enough onions - it produces the only cooking liquid and tastes terrific with the meat. The one major trick, the cutting of the meat after the first cooking, is much easier if you let the meat rest for at least 10 minutes on a cutting board. I always hated cutting because the meat was tough - let it rest and it is a snap. I discovered this when I got distracted after putting the meat on the cutting board a few years ago, and was surprised at how easy the meat was to cut after that (I should not have been surprised since I know to let meat rest).
Arrxx
May 8, 2013
How could you ever say NO to adding a little (or more) red wine to an AKA pot roast (that's what brisket is). It reminded me of a story my mom tells about her friend Ruth. Back when cooking with wine was somewhat novel her friend made coq au vin. When asked about the results she said "it was horrible". "What kind of wine did you use?" asked my mom. "Why, I used Manischewitz," (a syrupy sweet Kosher sacramental wine best taken by the tablespoon, for those of you who might not be familiar with it) said Ruth. We have laughed about that for years.
Pably W.
May 10, 2013
Bwahahaha! I bet that was an interesting outcome.
I shouldn't laugh too hard, I've done worse.
I shouldn't laugh too hard, I've done worse.
Jocelyn G.
March 28, 2013
I made this yesterday, and I plan on re-heating it today. Wondering what to serve with it as the sides. Thanks.
Kristen M.
March 29, 2013
Waxman likes serving it with latkes and pickled green tomatoes. I loved it with mashed sweet potatoes.
TheKiku
March 24, 2013
This is quite possibly one of the best recipes I have EVER made! Unbelievably delicious and tender. YES!!!
Gret
February 27, 2013
Also, cutting it ahead of time & reheating, saves a mess/dirty cutting board , when ready to eat.
MaSaBeMama
February 27, 2013
this has been my go-to brisket recipe for years. Slicing the beef midway not only makes for easier slicing but has the onions melt into the meat so it's incredibly juicy.
MaSaBeMama
February 27, 2013
additionally this makes great bbq beef - simply fork-shred the leftover brisket and mix with you favorite BBQ sauce. I have made the brisket to make BBQ beef for potlucks. Works well to hold in a slow cooker.
khsews
February 17, 2013
Fantastic! Very wet, had to take the lid off for an hour to get the meat to brown. Used it for 3 meals! Day 1- served as is. Day 2- dumped the onions, some of the meat (chopped) and beef broth into a pot and simmered. Topped with Gruyere. Made a soup as good as our traditional onion soup. Day 3- chopped the remaining meat and stewed with sauteed onion, garlic, tomato paste, canned tomatoes and sage. Served over thick pasta tubes. Made a great ragu.
Jo L.
January 15, 2013
When my son emailed for my brisket recipe, I sent him this one instead. Instead of the tomato paste he used the Sweet and Savory Tomato Jam I made last fall from Jennifer Perillo's recipe. He reports that the results were spectacular.
heidiho
January 1, 2013
I am fortunate to own the All-Clad Slow Cooker with the removable cast iron insert. I followed the ingredients entirely, started the brisket, followed by the onions on the cooktop and then put the insert in the slow cooker. Again, followed the instructions but since we didn't know how long it would take in the slow cooker, I followed the manufacturers recipe for brisket sandwiches which was 6 hours on high. The following day we reheated it, sliced it, put it back on the warm setting for several hours and it was great.
Gret
December 26, 2012
DAVILCHICK, WHAT SPICES DID YOU USE? I DID USE AN EXTRA ONION, 6 GARLIC CLOVES, & EXTRA TABLESPOON OF TOMATO PASTE. I USED THIS BRISKET AS PART OF A BUFFET WITHHOMEMADE COLESLAW, BUNS, & HORSERLADISH FOR WHOMEVER WANTED. IT WAS A BIG HIT AMONG OTHER FOODS & THE CHIDREN. USED LEFTOVERS FOR SUPPER 3 DAYS LATER & IT WAS AT ITS' BEST! DEFINITELY A FOOD TO BE MADE AHEAD OF TIME!
DAVILCHICK
December 26, 2012
Gret, my husband is a mad scientist in the kitchen. His favorite thing to do is mix up spice mixtures and rubs. His God is Paul Prudhomme and if I listed all the ingredients he used in Prudhomme's Wyoming Brisket Barbecue you would throw your head back and laugh. I'm not sure I'm allowed to list the ingredients here but if you're as masochistic as my husband, pm me and i'll be happy to send you the recipe.
DAVILCHICK
December 26, 2012
We made this a few weeks ago following the recipe to a t. Masterful. The second time we made it (last night for xmas dinner) we started experimenting with more spices - exquisite. The key, we're guessing, is very little liquid. No wine, broth, water...just the liquid from the onions. GENIUS. Who'd a thunk it?
MsDivinaLoca
December 17, 2012
I made this with a friend this last Friday and we reheated for dinner on Saturday it using Kristen's method (perfect!) described in the earlier comments. I wasn't overly thrilled with it when we tasted it on Friday, but by dinner on Saturday, it tasted a-mazing! I'm having leftovers right now (Monday) and I think it's even better :)
SuzieJ
December 16, 2012
May I ask, why only one carrot? The carrots are my favorite part of a roast, can I add more?
Kristen M.
December 16, 2012
Waxman doesn't like the sweetness of carrots to take over, so he only uses one for flavor. (Same reason he doesn't recommend fully caramelizing the onions.) You can add more if you like.
Gret
December 16, 2012
Yesterday, I made this 6.5lb brisket, with 2 carrots, otherwise followed recipe exactly. Today, I reheated brisket on top of stove - FABULOUS! Only question: Had enormous amount of liquid, that I had to reduce the sauce & add more s/p and tomato paste. What went wrong? Were my onions too large? But, will definitely make again.
littlesister
December 13, 2012
Planning on making this for a party on Saturday and at least one attendee is gluten-free. It seems like I could use a gluten free flour such as rice flour, would that work just as well or do you have a better suggestion? I saw the comment about potato starch - interesting.
Kristen M.
December 13, 2012
Potato starch does sound interesting, but I also think you could just skip the flour entirely -- the brisket and saucy onions would still come out delicious.
KAv
December 12, 2012
I am making a 2.5 lb. brisket now. If I want to cook it for the first 1 1/2 hour and then finish up tomorrow - what should I do? Slice and then store in fridge? Leave it on the stove to cool with lid on and then store and slice/finish tomorrow? Thanks!
Kristen M.
December 12, 2012
I think either would work! It will be a little easier to slice when cold, but it's pretty easy to slice warm too. I'd definitely store it in its pot once it's cooled, so you can go right back to cooking with all the juices and onions.
Arrxx
December 11, 2012
I've been making this brisket for years and (don't tell her) it's better than my mother's. If I have any red wine around I add a few glugs. I also add some pomegranate molasses which gives it a nice rich sweet and sour taste. But it's fine all on its own. I just like to tinker.
EmilyC
December 10, 2012
Made this for dinner last night -- it was so, so good. The technique of starting with a steam-roast, which then morphs into a braise, was utterly fascinating to me. And the sauce! It's to die for. My only cautionary note is that in step 7, I had to lower my oven to 300 with the lid ajar to keep the liquid at a bare simmer. For reheating, I sped things up a bit by starting it in a 300 degree oven, then lowered the heat to 250 once the juices just barely began to bubble. It worked beautifully and the meat got even more tender. Love this recipe.
Gret
December 9, 2012
Would love to make this day before needed.HOW should I warm this up? Temperature, time & need extra sauce?
Kristen M.
December 10, 2012
Gret, check out my re-heating recommendations in response to S K H below. Hope you love this recipe!
johnnybracciole
December 8, 2012
Making only a 2-3 lb brisket for the Waxman genius recipe. Should I adjust cooking time or anything else about recipe? Or do i go the full 3+ hours to ensure max tenderness?
Karendiep
December 5, 2012
Can i use this with a crock pot/slow cooker instead? Will it yield the same results?
Kristen M.
December 5, 2012
I think it would work well in a slow cooker (after searing the meat and cooking the onions a bit on the stovetop to get up the brown crusty bits, pile them in the slow cooker). It would take longer overall, but I'm not sure by how much. Start it early -- more low, slow cooking won't hurt brisket at all.
sboulton
December 4, 2012
My grandmother from Romania taught me to make brisket this way when I was a child over 60 years ago, and it is the way my family has eaten brisket for generations. The secret is low and slow and definitely slicing the meat and adding back to cook in its juices.
S K.
December 3, 2012
I am going to make this for a family Christmas dinner on the 15th. and love the fact that I can make it the day ahead.
Any tips on how to reheat the next day would be greatly appreciated.
Any tips on how to reheat the next day would be greatly appreciated.
Kristen M.
December 5, 2012
Sorry I missed these questions until now! If possible, cool and refrigerate the brisket, onions, and all their cooking juices in the pot you cooked it in, then the next day just scrape away a bit of the chilled fat on the surface and pop it back in the oven. I reheated a half recipe recently in a 200 F oven and it took about an hour to heat through. No harm in starting it early though, as long as you check it occasionally to make sure the liquid isn't evaporating away. You can add a little more liquid if needed to expand the sauce.
DeborahBr
December 3, 2012
This is my mother-in-law's recipe (though she uses potato starch to coat the meat, and does not diluted catsup during the cooking - and potato-starch dusted potatoes half way through) - this is the first time (other than her receipe) that I have seen anyone talk about the slicing-and returning to cook method. I am so glad that everyone can try it now
RoseOnNet
December 2, 2012
I have yet to find the true genius brisket recipe until I came across this one. Opening up the brisket for the juices to absorb during the initial cooking sounds like a good idea since that was always done during only in the reheat. Looking for the answer to the reheat temperature and time. Also, if there is alot of liquid produced from the onions, should you use it all or part of it and make a roux for the gravy?
Kristen M.
December 5, 2012
The onion/brisket juices are like gold. Do whatever you like with them -- you can serve as is (defatted is a good idea) or make a proper gravy with a roux. I spooned them over mashed sweet potatoes the other day -- mind-blowing.
J's M.
December 2, 2012
Since this is better the next day, what do you recommend as the best way to reheat the brisket?
lastnightsdinner
December 2, 2012
Amazing. Incredible. We are standing in the kitchen eating leftover slices cold from the fridge. I want to marry this brisket.
Michael H.
December 3, 2012
Oh, man, lastnightsdinner. I was already planning to make this brisket, but you just got me even more pysched about it!
Vivi B.
December 2, 2012
I found there was alot of liquid in the pot, is that to be expected?
Kristen M.
December 5, 2012
Vivi B. and Texdan, a good amount of liquid from the onions and the brisket juices is a good thing -- that's what keeps the brisket moist. You can also skim off as much fat as you like (easiest if you chill overnight and can scrape off the next day). Were you happy with the results?
Vivi B.
December 5, 2012
Yes! I meant to post! My entire intergenerational posse was thrilled. I served this with sinus clearing horseradish, roasted carrots and twice cooked potatoes. Followed by vanilla ice cream and warm chocolate tarts. And we had leftovers.....
Texdan
December 5, 2012
Yes - next time I will cook a bit longer and serve with horseradish (great suggestion VB).
vmorton
December 1, 2012
If I grabbed a 3 lb brisket, should I reduce the number of onions by half too?
Kristen M.
December 5, 2012
Hi vmorton -- yes, although you want a very bountiful onion bed for the brisket, so I've been throwing in an extra onion when I cook a half recipe, to be safe.
Kristen M.
January 6, 2013
Ems1, 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!
PaulaE
November 28, 2012
Is that a typo? 2 to 4 cups of garlic?
Kristen M.
November 28, 2012
It sure is! It should have just been cloves, not cups cloves. Thank you for asking -- it should be fixed now.
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