Nach Waxman’s Brisket of Beef

Preparation info

  • 8

    • Difficulty


Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

How thrilled Julee was the day Nach Waxman opened Kitchen Arts & Letters in New York—a bookstore full of her obsession: cookbooks! And with an owner as passionate about the subject as she is. We’re grateful to Nach for doing us all such a favor, and for sharing recipes as well. Here’s how he describes this brisket:

“This is a traditional Eastern European dish of the utmost simplicity but with a flavor so distinctive and vigorous that few can believe how elementary it is or how few ingredients it contains. It is wonderful the day it is made, but even better on succeeding days—hot or cold. And it freezes well, with no loss of flavor.”

Nach serves this with potato pancakes, fresh sauerkraut, and green tomato pickles.



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