Helen's Brisket

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


Makes 6 to 8 servings

Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 2 Hours, 30 Minutes


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**


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.

Helen Greenberg,


April 2007
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