(The giveaway ended on March 14, but I hope you’ll read on for our awesome recipes!) My mom makes the best beef brisket in the world. The second best recipe (in my humble opinion) is this one from The New Basics Cookbook by Julee Rosso and Sheila Lukins. I make it several times each winter, and I am finally getting around to sharing it with all of you. Read on for the recipe (I’ve added a few tweaks), a delicious way to use the leftovers in nutrient-rich quesadillas, and our latest super-duper giveaway for a Le Creuset Round French Oven.
My favorite way to serve beef brisket is with oven-roasted creamer potatoes and steamed asparagus drizzled with evoo and kosher salt. Even though the original recipe says it serves eight, my family of four gets way more servings out of it.
Nach Waxman’s Brisket of Beef
Makes 10 to 12 Servings
One of my go-to recipe sources is The New Basics Cookbook. Page 494 of my book is well worn because I turn to it so often. Nach Waxman’s Brisket of Beef calls for just a few simple ingredients including lean beef brisket, and I always ask my butcher to cut off as much of the fat as possible so I don’t have to hassle with it when I get home. For this recipe, I use more carrots than the original recipe calls for, and I add some red cooking wine to enhance the depth of flavor. The original recipe calls for a 5 to 6 pound brisket, but I prefer a slightly smaller piece because it fits nicely into my Le Creuset.
- One 4 to 5 pound first-cut brisket of beef, trimmed of most of its fat and cut in half
- 1 to 2 teaspoons all-purpose flour
- Coarsely ground black pepper, to taste
- 1/4 cup canola oil
- 8 onions, thickly sliced and separated into rings
- 1/3 cup red cooking wine (I use Holland House Cooking Wine)
- 2 cloves garlic, quartered
- 2 large carrots, peeled and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1½ teaspoons kosher salt
1. Preheat the oven to 375 F. Dust the meat very lightly with the flour. Sprinkle with pepper.
2. Heat half the oil in a large heavy flameproof casserole (I use my 7-¼ Quart Le Creuset Round French Oven). Add half the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface. Repeat with the remaining oil and beef.
3. Transfer the brisket to a dish. Keeping the heat medium high, add the onions to the casserole and stir, scraping up the brown particles left from the meat. Cook until the onions have softened and have developed a handsome brown color, 10 to 15 minutes.
4. Stir in the cooking wine. Scrape up any brown bits on the bottom of the pan, and cook for 1 minute. Stir in the garlic and carrots
5. Remove the casserole from the heat, and place the brisket, along with any juices that have accumulated, on top of the onions. Spread the tomato paste over the brisket as if you were icing a cake. Sprinkle with pepper and the salt. Cover tightly. Place the casserole on the middle rack in the oven, and bake for 1½ hours.
6. Remove the casserole from the oven, and transfer the meat to a cutting board. Cut it into 1/8 – 1/4 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 (in effect resembling the brisket, slightly slanted).
7. Correct the seasoning if necessary, and if absolutely necessary add 2 or 3 teaspoons of water to the casserole. Cover, and return the casserole to the oven. Cook until the meat is brown and fork-tender, 1-3/4 to 2 hours longer. Transfer to a heated platter and serve at once.
Nutrition Information per Serving: 430 calories, 16g fat (5g saturated), 330mg sodium, 10g carbohydrate, 2g fiber, 57g protein, 45% vitamin A, 15% vitamin C, 25% iron
Brisket is one of the 29 lean cuts of beef available at the market. It’s rich in nutrients — protein, iron, zinc, B vitamins — and is ideal for braising and slow cooking.
We usually eat the brisket for two nights. On the third night, I make quesadillas. The ingredients in these easy-to-assemble, anything-goes quesadillas include chopped leftover brisket and carrots, frozen corn kernels (thawed), diced red bell peppers (sauteed), fresh cilantro, BBQ sauce, and shredded low-fat Cheddar cheese. Arrange over half of each of the flour tortillas you’re using, fold in half, and cook in a non-stick skillet with a bit of canola oil. Slice in half or into thirds and devour!
GIVEAWAY NEWS: I am hooked on my Le Creuset French Oven and turn to it every time I make this recipe. (I also use it for soups, stews, and cooking up big batches of kale and other hearty greens.) And now, one of you will own one too. Thanks to our friends at Le Creuset, one lucky blog reader (or Facebook fan), will win a 7-¼ Quart Le Creuset Round French Oven valued at $280.00. Winner gets to pick the color 🙂
To Enter: Leave a comment here or on Facebook and tell us about your family’s favorite winter soup, stew, braise, or slow cooker meal and/or why you would love to own this heavy-duty French oven.
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Janice and I hope you’re as excited about this giveaway as we are! Please be sure to leave us a new comment every time you do something extra, and GOOD LUCK. The giveaway ends on March 14th at noon, and as always we’ll use random.org to pick our winners.