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Categories:Viewed: 35 - Published at: 9 years ago
Ingredients
- 2 1/2 pounds beef brisket
- 2 (6 ounce) cans tomato paste
- 2 (6 ounce) cans water
- 2 onions, cut into 1-inch wedges
- 3 carrots, sliced
- 1/4 pound fresh mushrooms, sliced
- 1 tablespoon garlic powder
- 1 tablespoon white sugar
- salt and ground black pepper to taste
Method
- Heat a large skillet over medium-high heat. Brown brisket on both sides and transfer it to a deep pot.
- 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.
