Nanas Brisket Recipes

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NACH WAXMAN'S BRISKET OF BEEF

Provided by Stephanie Pierson

Categories     Beef     Onion     Roast     Dinner     Brisket     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 10–12

Number Of Ingredients 9



Nach Waxman's Brisket of Beef image

Steps:

  • Preheat the oven to 375°F.
  • Lightly dust the brisket with flour, then sprinkle with pepper to taste. 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. 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.
  • 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 to taste, then add the garlic and carrot to the pot. Cover the pot, transfer to the oven, and cook the brisket for 1 1/2 hours.
  • Transfer the brisket to a cutting board and, using a very sharp knife, slice the meat across the grain into approximately 1/8-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. The end result should resemble the original unsliced brisket leaning slightly backward. Check the seasonings and, if absolutely necessary, add 2 to 3 teaspoons of water to the pot.
  • Cover the pot and return to the oven. Lower the heat to 325°F and cook the brisket until it is fork-tender, about 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.

1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
All-purpose flour, for dusting
Freshly ground black pepper
3 tablespoons corn oil
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cloves garlic, peeled and quartered
1 carrot, peeled and trimmed

NANA'S BRISKET

This is my grandmother's brisket recipe and the sauce is especially good on kasha varnishkes. I like making it in a crockpot, but my mother still makes it on the stovetop or in the oven, which are both good options. If you can't find Washington's Rich Brown Seasoning (try online), beef bouillon powder can be substituted (but it won't be as good!) The sauce is thin, and I've tried thickening it before, but it isn't as good.

Provided by Shana C

Categories     Roast Beef

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 8



Nana's Brisket image

Steps:

  • Trim some of the fat from the brisket and brown it in olive oil.
  • Rub Brown Seasoning, paprika, salt and pepper onto the brisket.
  • Put 1/2 cup chicken broth, 2 of the sliced onions and the garlic on the bottom of a crock pot.
  • Place the seasoned brisket on top, and cover with the remaining onions.
  • Cook on high for about 6 hours.
  • Remove the meat and slice thinly on the crossgrain.
  • Place sliced meat back in the crockpot with the remaining 1/2 cup chicken broth.
  • Cook for about another hour until the beef is tender but not falling apart.
  • Serve with kasha varnishkes.

Nutrition Facts : Calories 1000, Fat 80.7, SaturatedFat 32.5, Cholesterol 220.8, Sodium 324.6, Carbohydrate 12, Fiber 1.6, Sugar 4.5, Protein 53.3

4 lbs beef brisket
4 large onions, sliced
6 garlic cloves, minced
2 (1/8 ounce) packages washington's rich brown seasoning
paprika
salt
pepper
1 cup chicken broth

NANA SHEILA'S BRISKET RECIPE

Provided by suzygav

Number Of Ingredients 6



Nana Sheila's Brisket Recipe image

Steps:

  • Cover and cook at 350 degrees for 3 1/2 hours. Slice next day when cold.

3 1/2 - 4 lbs brisket
bottle of chili sauce
onion soup mix
garlic powder
pepper
can of coke

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