Grandma Sylvia's Brisket recipe

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Ingredients

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

Nutrition Info

348.9 calories
carbohydrate: 24.9 g
cholesterol: 76.9 mg
fat: 16.6 g
fiber: 4.9 g
protein: 26.6 g
saturatedFat: 6.3 g
servingSize: -
sodium: 532.3 mg
sugar: 14.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

  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.

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

Recipe Yield

6 servings

Recipe Note

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.

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