Helen's Brisket

It's so good, family members who used to be strict vegetarians eat it.

Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Yield: Makes 6 to 8 servings

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**

Preparation

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.

*Ask your butcher for first-cut or flat-cut brisket, which is leaner.

**For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.