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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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The was a recipe my mother made and has been used by my sister and I use for Jewish Holidays, specifically Passover and Rosh Hashanah and Yom Kippur Eves. It is simple, but extremely tasting and tender. A number of my non-Jewish friends now make this in lieu of ham for their holidays. Ingredients:
3 lbs beef brisket |
2 (8 ounce) cans tomato paste |
2 (8 ounce) cans water |
8 ounces sliced mushrooms |
2 medium onions (sliced) |
2 carrots (sliced) |
1 tablespoon sugar |
1 tablespoon garlic powder |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. Brown brisket in a frying pan on both sides.
2. Place in a deep pot. Add sauce, water, onions, carrots, and seasoning. Add sliced mushrooms. Brisket should be covered by the sauce. Bring to a boil. Then let simmer for 2-1/2 hours. Simmer until fork tender.
3. Let pot cool and place in the frig over night. When cold. Skim fat from top of sauce in pot. Remove brisket. Remove fat from surface of brisket. Carve ~1/4 slices across grain. In a foil pan, cover base with some vegetable and sauce. Layer the brisket on the sauce and vegetables, and then cover the brisket with more sauce and vegetables. Repeat as necessary. Cover the pan with heavy aluminum foil. Brisket can be stored in frig or frozen until needed.
4. When preparing for eating. Let brisket thaw over night (if frozen in frig) Take thawed, cooked brisket and place in oven at 300 for one hour, and serve.
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