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Grandma Sylvia's Brisket

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"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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Ingredients

11 h servings 349 cals
Original recipe yields 6 servings

Directions

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  1. Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
  2. Stir in tomato paste, water, onions, carrots, mushrooms, garlic powder, sugar, salt, and pepper. Bring to a boil.
  3. 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.
  4. 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.
  5. Cover pan with foil and bake in preheated oven until hot, about 1 hour.

Nutrition Facts


Per Serving: 349 calories; 16.6 g fat; 24.9 g carbohydrates; 26.6 g protein; 77 mg cholesterol; 532 mg sodium. Full nutrition

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