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Nach Waxman's Brisket of Beef















Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free


1 each beef brisket
5-6 pounds
1-2 teaspoons unbleached all-purpose flour
1 x black pepper
to taste
¼ corn corn oil
8 each onions
thickly sliced and separated into rings
2 tablespoons tomato paste
11/2 teaspoons kosher salt
2 cloves garlic
1 each carrots


Preheat oven to 375℉ (190℃) Trim the brisket of most of its fat, and dust it very lightly with the flour.

Sprinkle with pepper. Heat the oil in a large heavy flameproof casserole.

Add the brisket, and brown on both sides over medium-high heat until some crisp spots appear on the surface. 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 developed a handsome brown color, 10 to 15 minutes.

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 coarse salt. Add the garlic and carrot, and cover tightly.

Place the casserole on the middle rack in the oven, and bake for 1½ hours. Remove the casserole from the oven, and transfer the meat to a carving board. Cut it into ⅛ to ¼ 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 ressembling the brisket, slightly slanted).

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, 1¾ to 2 hours longer.

Slice the carrot, and transfer the roast, onions and carrot slices to a heated platter. Serve at once.


* not incl. in nutrient facts

Add review





My first brisket, and this recipe is a definite keeper. So tender and juicy w/ the tomato paste. Yea!

over 10 years ago


I've made this many times and it has never failed to astound. Sometimes, though, a little more liquid is necessary, maybe due to inconsistent oven temperature. Excellent recipe.

about 9 years ago

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 543% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1635mg 68%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 27% Vitamin C 17%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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