Nach Waxman’s Brisket

Nach Waxman’s Brisket

Nach Waxman’s Brisket

1 first-cut brisket of beef, 5-6 pounds, trimmed with a thin layer of fat remaining on one side*
2 teaspoons kosher salt plus more, to taste
Fresh ground black pepper, to taste
3–4 tablespoons all-purpose flour or matzo meal**
3 tablespoons high smoke point cooking oil such as canola or rapeseed
And so on.

  • Step number 1. Preheat oven to 375ºF. Peel the onions and thickly slice them crosswise (not through the root). Put onion slices into a big bowl and separate them into rings. Set aside.
  • And now, Season the brisket on both sides with salt and pepper. Dust with flour on both sides.
  • Next step is, Heat oil in the pot over medium heat. Brown the brisket all over. If the brisket is larger than the pot, you’ll need to work with it, pushing it around and down into the oil and flipping it over and moving it, until you’ve got a nice brown color and crusty bits over most of the meat. Transfer the brisket to a platter and add the onions to the pot.
  • Complete Recipes:

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