I got a good deal on a brisket at COSTCO yesterday and was looking through cookbooks for new ideas. In The New Basics I came across a recipe for Nach Waxman's Brisket of Beef. The intro said that he was the one who opened Kitchen Arts and Letters bookstore on the upper east side (caps?) in Manhattan.
Has anybody tried this? One thing that looked off to me was the instruction to spread tomato paste over one side of the brisket as if icing a cake. I was afraid that it would overpower other seasonings and vegs in the recipe.
Any info greatly appreciated.