Nach Waxman-s Beef Brisket Recipe

Recipe By Slurrp

Nach Waxman's Beef Brisket is a classic Jewish-American dish that is slow-cooked to perfection. The brisket is marinated in a flavorful mixture of onions, garlic, and spices, then braised in a rich tomato-based sauce until tender and juicy. The result is a melt-in-your-mouth brisket with a savory and slightly sweet flavor. This dish is perfect for special occasions or a comforting family meal.

3.8
30 Rating -
Rate
Non Vegdiet
4hr 10minstotal
40minsPrep
3hr 30minsCook
4hr 10m.total
40m.Prep
3hr 30m.Cook
Nach Waxman-s Beef Brisket
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ingredients serve

Ingredients for Nach Waxman-s Beef Brisket Recipe

  • 1/10 Beef Brisket
  • As required Salt And Pepper, To Taste
  • 1/5 tablespoon Vegetable Oil
  • 1/5 Onions, Thinly Sliced
  • 0.40 cloves Cloves Garlic, Minced
  • 1/5 tablespoon Tomato Paste
  • 1/10 cup Red Wine
  • 1/10 can Crushed Tomatoes
  • 1/10 cup Beef Broth
  • 1/5 tablespoon Brown Sugar
  • 1/5 tablespoon Worcestershire Sauce
  • 1/5 Bay Leaves

Directions: Nach Waxman-s Beef Brisket Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 325°F (165°C).
  • STEP 2.Season the brisket with salt and pepper on both sides.
  • STEP 3.Heat oil in a large Dutch oven over medium-high heat. Sear the brisket until browned on both sides, about 5 minutes per side.
  • STEP 4.Remove the brisket from the Dutch oven and set aside.
  • STEP 5.In the same Dutch oven, add onions and garlic. Cook until softened and lightly browned, about 5 minutes.
  • STEP 6.Add tomato paste and cook for another 2 minutes.
  • STEP 7.Pour in red wine and scrape the bottom of the pot to release any browned bits.
  • STEP 8.Add crushed tomatoes, beef broth, brown sugar, Worcestershire sauce, and bay leaves. Stir to combine.
  • STEP 9.Return the brisket to the Dutch oven, nestling it into the sauce.
  • STEP 10.Cover the Dutch oven with a lid and transfer it to the preheated oven.
  • STEP 11.Braise the brisket for 3 to 4 hours, or until it is fork-tender.
  • STEP 12.Remove the brisket from the Dutch oven and let it rest for 10 minutes before slicing.
  • STEP 13.Serve the brisket with the sauce spooned over the top.
  • STEP 14.Enjoy!

Cooking Tips

  • Choose a well-marbled brisket for the best flavor and tenderness.
  • For a deeper flavor, marinate the brisket overnight in the refrigerator before cooking.
  • If the sauce is too thin, you can thicken it by simmering it on the stovetop for a few minutes.
  • Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the brisket in a baking dish, cover with foil, and warm in a 325°F (165°C) oven until heated through.

Storage and Serving

  • Leftover brisket can be stored in an airtight container in the refrigerator for up to 3 days.
  • To serve, slice the brisket against the grain for maximum tenderness.
  • Serve the brisket with the sauce spooned over the top and pair it with your favorite sides, such as mashed potatoes or roasted vegetables.
Nutrition
value
109
calories per serving
4 g Fat2 g Protein15 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    2g
  • Carbs
    15g
  • Fiber
    2g

MacroNutrients

  • Carbs
    15g
  • Protein
    2g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    32mg
  • Iron
    < 1mg
  • Vitamin A
    250mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    23mg
  • Manganese
    < 1mg
  • Phosphorus
    50mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp