This is a different type of brisket recipe with an Eastern European Jewish influence. Unlike most briskets that are cooked in the oven, this brisket is simmered on the stove. Best prepared a day or so in advance. Freezes and reheats well.

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Recipe Summary

prep:
30 mins
cook:
2 hrs 30 mins
additional:
8 hrs
total:
11 hrs
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.

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  • Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.

  • Reduce heat to low and simmer, covered, until meat is tender, about 2 1/2 hours. Transfer to a baking dish, cool, and refrigerate overnight.

  • About 1 1/2 hours before serving, preheat oven to 300 degrees F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer beef, vegetables, and sauce in a baking dish.

  • Cover pan with foil and bake in preheated oven until hot, about 1 hour.

Nutrition Facts

349 calories; protein 26.6g 53% DV; carbohydrates 24.9g 8% DV; fat 16.6g 26% DV; cholesterol 76.9mg 26% DV; sodium 532.3mg 21% DV. Full Nutrition