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