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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 1 |
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It's so good, family members who used to be strict vegetarians eat it. Ingredients:
1 tablespoon vegetable oil |
1 (5- to 6-pound) brisket |
1 onion, sliced |
2 garlic cloves, minced |
1 teaspoon paprika |
kosher salt, to taste |
freshly ground pepper, to taste |
1 (26-ounce) can tomato sauce with mushrooms |
garnish: roasted carrots |
Directions:
1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Sear brisket on all sides. Remove from pan, and sauté onion and garlic. Return brisket to pan, and season with paprika, kosher salt, and pepper; cover with tomato sauce and 1 cup water. Cover and simmer 2 hours. Remove brisket from pan, and let cool; slice on the diagonal, return to pan, and cook 30 minutes or until tender. Garnish, if desired.
2. *Ask your butcher for first-cut or flat-cut brisket, which is leaner.
3. **For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.
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