Nach Waxman's brisket of beef from Food52

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • apattin on September 11, 2018

    I made this several times; it will be my Forever Brisket Recipe. Cooked a 5.5 lb brisket (first cut), trimmed pretty well. I braised it 1.5 hours before slicing, as instructed, and found I needed 2 more hours at 300, after slicing, for the brisket to be meltingly tender. It is not clear what the lone carrot does for the recipe, since the onions + tomato paste provide lots of sweetness. My brisket does not look like the picture; there was a lot of yummy liquid left at the end of cooking, so not a lot of browning.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.