Nach Waxman's Brisket ofBeef
"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)..."
INGREDIENTS
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1 6-pound first-cut (a.k.a. flat-cut) beef brisket, trimmed so that a thin layer of fat remains
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1 to 2 teaspoons all-purpose flour (or matzoh meal)
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Freshly ground black pepper
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3 tablespoons corn oil (or other neutral oil)
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8 medium onions, peeled and thickly sliced
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3 tablespoons tomato paste
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Kosher salt
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2 to 4 cloves garlic
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1 carrot, peeled
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