By some accounts, this is the most googled of all
brisket recipes. There are unverified reports that it was even served in the
White House for the Obamas’ first Passover Seder—and for good
reason.
While other recipes mask brisket with prunes or lemon or dozens of
garlic cloves, ketchup or Coca-Cola, this one does nothing of the sort. It has
precious few ingredients, applied deliberately and memorably.
Nach Waxman, co-owner of the New York City
cookbook store Kitchen Arts & Letters, wove the best parts of two recipes
passed down in his family into one simple treatment. From his mother, he learned
to avoid adding liquid to the braise and instead to spearhead the seasoning with
what he calls a “spectacular quantity of onions” for their subtle, supportive
(and moisture-delivering) flavor. From his mother-in-law, he borrowed the trick
of slicing the hunk of beef thinly halfway through cooking, then leaning it back
on itself like a heap of fallen dominos. At this point, it’s fully cooked but
still firm, so the slices don’t fall to shreds. All the surrounding goodness has
more avenues to seep in, making each slice a little like an end piece. (The best
part? Discuss.)
Aside from one other delightful step, in which you
paint the top of the seared brisket with tomato paste “as if you were icing a
cake,” that’s about it. Then you just cook it, next to one lucky carrot, rather
slowly, and for a rather long time.
Serves 10 to 12
One 6-pound (2.7kg) first-cut (a.k.a. flat-cut) beef brisket, trimmed
so that a thin layer of fat remains
Freshly ground black
pepper
3 tablespoons corn oil (or other
neutral oil)
8 medium onions, thickly
sliced
3 tablespoons tomato
paste
Kosher salt
2 to 4 cloves garlic
1 carrot,
peeled
1 Preheat the oven to 350°F (175°C).
2 Lightly dust the brisket with flour, then sprinkle
with pepper. Heat the oil over medium-high heat in a large ovenproof enameled
cast-iron pot or other heavy pot with a lid, just large enough to hold the
brisket snugly. Add the brisket to the pot and brown on both sides until crusty
brown areas appear on the surface here and there, 5 to 7 minutes per side.
3 Transfer the brisket to a platter, turn up the heat a
bit, then add the onions to the pot and stir constantly with a wooden spoon,
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.
4 Turn off the heat and place the brisket and any
accumulated juices on top of the onions. Spread the tomato paste over the
brisket as if you were icing a cake. Sprinkle with salt and more pepper, then
add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and
cook the brisket for 1½ hours.
5 Transfer the brisket to a cutting board
and, using a very sharp knife, slice the meat across the grain into
approximately ⅛-inch (3mm) 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. Check the seasonings and, if the sauce appears dry, add 2 to
3 teaspoons of water to the pot.
6 Cover the pot and return to the oven. Lower the heat
to 325°F (165°C) and cook the brisket until it is fork-tender, 1½ to 2 hours.
Check once or twice during cooking to make sure that the liquid is not bubbling
away. If it is, add a few more teaspoons of water—but not 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 is ready to serve with its juices, but, in fact, it’s
even better the second day. It also freezes well.By some accounts, this is the most googled of all
brisket recipes. There are unverified reports that it was even served in the
White House for the Obamas’ first Passover Seder—and for good
reason. While other recipes mask brisket with prunes or lemon or dozens of
garlic cloves, ketchup or Coca-Cola, this one does nothing of the sort. It has
precious few ingredients, applied deliberately and memorably.
Nach Waxman, co-owner of the New York City
cookbook store Kitchen Arts & Letters, wove the best parts of two recipes
passed down in his family into one simple treatment. From his mother, he learned
to avoid adding liquid to the braise and instead to spearhead the seasoning with
what he calls a “spectacular quantity of onions” for their subtle, supportive
(and moisture-delivering) flavor. From his mother-in-law, he borrowed the trick
of slicing the hunk of beef thinly halfway through cooking, then leaning it back
on itself like a heap of fallen dominos. At this point, it’s fully cooked but
still firm, so the slices don’t fall to shreds. All the surrounding goodness has
more avenues to seep in, making each slice a little like an end piece. (The best
part? Discuss.)
Aside from one other delightful step, in which you
paint the top of the seared brisket with tomato paste “as if you were icing a
cake,” that’s about it. Then you just cook it, next to one lucky carrot, rather
slowly, and for a rather long time.
Serves 10 to 12
One 6-pound (2.7kg) first-cut (a.k.a. flat-cut) beef brisket, trimmed
so that a thin layer of fat remains
1 to 2 teaspoons all-purpose
flour (or matzoh meal)
Freshly ground black
pepper
3 tablespoons corn oil (or other
neutral oil)
8 medium onions, thickly
sliced
3 tablespoons tomato
paste
Kosher salt
2 to 4 cloves garlic
1 carrot,
peeled
1 Preheat the oven to 350°F (175°C).
2 Lightly dust the brisket with flour, then sprinkle
with pepper. Heat the oil over medium-high heat in a large ovenproof enameled
cast-iron pot or other heavy pot with a lid, just large enough to hold the
brisket snugly. Add the brisket to the pot and brown on both sides until crusty
brown areas appear on the surface here and there, 5 to 7 minutes per side.
3 Transfer the brisket to a platter, turn up the heat a
bit, then add the onions to the pot and stir constantly with a wooden spoon,
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.
4 Turn off the heat and place the brisket and any
accumulated juices on top of the onions. Spread the tomato paste over the
brisket as if you were icing a cake. Sprinkle with salt and more pepper, then
add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and
cook the brisket for 1½ hours.
5 Transfer the brisket to a cutting board
and, using a very sharp knife, slice the meat across the grain into
approximately ⅛-inch (3mm) 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. Check the seasonings and, if the sauce appears dry, add 2 to
3 teaspoons of water to the pot.
6 Cover the pot and return to the oven. Lower the heat
to 325°F (165°C) and cook the brisket until it is fork-tender, 1½ to 2 hours.
Check once or twice during cooking to make sure that the liquid is not bubbling
away. If it is, add a few more teaspoons of water—but not 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 is ready to serve with its juices, but, in fact, it’s
even better the second day. It also freezes well.By some accounts, this is the most googled of all
brisket recipes. There are unverified reports that it was even served in the
White House for the Obamas’ first Passover Seder—and for good
reason. While other recipes mask brisket with prunes or lemon or dozens of
garlic cloves, ketchup or Coca-Cola, this one does nothing of the sort. It has
precious few ingredients, applied deliberately and memorably.
Nach Waxman, co-owner of the New York City
cookbook store Kitchen Arts & Letters, wove the best parts of two recipes
passed down in his family into one simple treatment. From his mother, he learned
to avoid adding liquid to the braise and instead to spearhead the seasoning with
what he calls a “spectacular quantity of onions” for their subtle, supportive
(and moisture-delivering) flavor. From his mother-in-law, he borrowed the trick
of slicing the hunk of beef thinly halfway through cooking, then leaning it back
on itself like a heap of fallen dominos. At this point, it’s fully cooked but
still firm, so the slices don’t fall to shreds. All the surrounding goodness has
more avenues to seep in, making each slice a little like an end piece. (The best
part? Discuss.)
Aside from one other delightful step, in which you
paint the top of the seared brisket with tomato paste “as if you were icing a
cake,” that’s about it. Then you just cook it, next to one lucky carrot, rather
slowly, and for a rather long time.
Serves 10 to 12
One 6-pound (2.7kg) first-cut (a.k.a. flat-cut) beef brisket, trimmed
so that a thin layer of fat remains
1 to 2 teaspoons all-purpose
flour (or matzoh meal)
Freshly ground black
pepper
3 tablespoons corn oil (or other
neutral oil)
8 medium onions, thickly
sliced
3 tablespoons tomato
paste
Kosher salt
2 to 4 cloves garlic
1 carrot,
peeled
1 Preheat the oven to 350°F (175°C).
2 Lightly dust the brisket with flour, then sprinkle
with pepper. Heat the oil over medium-high heat in a large ovenproof enameled
cast-iron pot or other heavy pot with a lid, just large enough to hold the
brisket snugly. Add the brisket to the pot and brown on both sides until crusty
brown areas appear on the surface here and there, 5 to 7 minutes per side.
3 Transfer the brisket to a platter, turn up the heat a
bit, then add the onions to the pot and stir constantly with a wooden spoon,
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.
4 Turn off the heat and place the brisket and any
accumulated juices on top of the onions. Spread the tomato paste over the
brisket as if you were icing a cake. Sprinkle with salt and more pepper, then
add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and
cook the brisket for 1½ hours.
5 Transfer the brisket to a cutting board
and, using a very sharp knife, slice the meat across the grain into
approximately ⅛-inch (3mm) 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. Check the seasonings and, if the sauce appears dry, add 2 to
3 teaspoons of water to the pot.
6 Cover the pot and return to the oven. Lower the heat
to 325°F (165°C) and cook the brisket until it is fork-tender, 1½ to 2 hours.
Check once or twice during cooking to make sure that the liquid is not bubbling
away. If it is, add a few more teaspoons of water—but not 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 is ready to serve with its juices, but, in fact, it’s
even better the second day. It also freezes well.
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