I am sharing this recipe with you to honor the wonderful Nach Waxman, who recently passed away. He owned the Kitchen Arts & Letters cookbook store in New York. He was quite a cook himself, and his brisket was legendary. What makes it so special? Slicing the meat midway through cooking.
Cutting the brisket halfway through the cooking process assures that each slice of meat will be evenly flavored with the sauce. It also makes this dish easy to serve, because the slicing of the brisket has already been done. Waxman credited his mother-in-law for teaching him the technique he called “interim slicing.” I love this seriously simple method.
