Brisket
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.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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