Grandma Sylvia's Brisket

This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 349 Calories

Ingredients

• 1 tablespoon white sugar
• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 3 carrots, sliced
• 2 (6 ounce) cans tomato paste
• ¼ pound fresh mushrooms, sliced
• 2 ½ pounds beef brisket
• 2 (6 ounce) cans water
• 2 onions, cut into 1-inch wedges

Recipe Instructions

Step 1

Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.

Step 2

Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.

Step 3

Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.

Step 4

About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.

Step 5

Cover pan with foil and bake in preheated oven until hot, about 1 hour.