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–+ servings

Nach Waxman's Brisket

A tender and flavorful brisket recipe inspired by chef Nach Waxman, perfect for gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

Brisket
  • 3 pounds beef brisket trimmed
  • 2 tablespoons salt kosher
  • 1 tablespoon black pepper freshly ground
  • 2 tablespoons olive oil for searing
Vegetables
  • 1 large onion sliced
  • 2 carrots carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
Liquid
  • 2 cups beef broth low sodium
  • 1 cup red wine preferably dry
  • 2 tablespoons Worcestershire sauce
Herbs and Spices
  • 1 teaspoon dried thyme
  • 1 teaspoon bay leaf crushed
  • 1 teaspoon smoked paprika

Method
 

Prepare the Brisket
  1. Preheat the oven to 300°F (150°C).
  2. Season the brisket generously with salt and black pepper on all sides.
  3. In a Dutch oven, heat olive oil over medium-high heat. Sear the brisket until browned on all sides, about 4-5 minutes per side.
Cook the Vegetables
  1. Remove the brisket and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.
  2. Add the beef broth, red wine, Worcestershire sauce, thyme, bay leaf, and smoked paprika. Stir to combine.
Braise the Brisket
  1. Return the brisket to the pot, ensuring it is submerged in the liquid.
  2. Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the brisket is fork-tender.
Serve
  1. Remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain.
  2. Serve with the cooked vegetables and sauce from the pot.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 15gProtein: 45gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 4mg

Notes

Leftover brisket can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

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