Helen's Brisket

Antonis Achilleos

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

Yield: Makes 6 to 8 servings
Recipe from MyRecipes

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  • 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**


  1. 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.
  2. *Ask your butcher for first-cut or flat-cut brisket, which is leaner.
  3. **For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.
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