KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 secondsServes 10 to 12
Nach Waxman took the best parts of two versions passed down in his family, weaving them into one simple treatment -- from his mother, a spectacular quantity of onions; from his mother-in-law, a genius trick of slicing the meat halfway through cooking (the brisket is easier to cut then, and this makes every slice a little like an end piece -- to many, the best part.) Adapted slightly from The New Basics by Sheila Lukins and Julee Rosso (Workman Publishing, 1989) and The Brisket Book by Stephanie Pierson (Andrews McMeel Publishing, 2011)
1 6-pound first-cut (a.k.a. flat-cut) beef brisket, trimmed so that a thin layer of fat remains
1 to 2 teaspoons all-purpose flour
Freshly ground black pepper
3 tablespoons corn oil (or other neutral oil)
8 medium onions, peeled and thickly sliced
3 tablespoons tomato paste
Kosher salt
2 to 4 cups cloves garlic
1 carrot, peeled
|
1st Keep
 Estam
|
Comments