The secret to this brisket is slow roasting it for optimal tenderness. But it makes sense, because you're gonna love this recipe and, hey, you can't hurry love!
- 1 tablespoon vegetable oil
- 1 (4- to 5-pound) brisket, not corned beef
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika, preferably Hungarian
- 1 (10-ounce) package frozen chopped onions
- 1 (28-ounce) can diced tomatoes
- 1 cup water
- 1 cup red wine
- Preheat the oven to 325 degrees.
- In a large Dutch oven over high heat, heat the oil and brown the brisket on the first side for 4 minutes. Sprinkle the brisket with half of the salt, pepper and paprika.
- Turn the brisket over and sprinkle with the remaining salt, pepper and paprika. Cook for 4 minutes.
- Add the remaining ingredients to the pot.
- Cover, put in the oven and bake for 2½ hours.
- When serving, slice the brisket against the grain and pass the sauce.
- Although this brisket is delicious right out of the oven, it's even better made ahead of time, frozen and baked again for another hour on the day of serving.
- Hungarian paprika is readily available and is much more flavorful than standard paprika.