Ingredients
- 4 pound brisket of beef (not too lean)
- 3 tablespoon hungarian paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoon onions, roughly chopped
- 3 tablespoon carrots, peeled and chopped
- 3 tablespoon tomatoes, roughly chopped or 1 small can
- 2 quart water
- 4 ounce vegetable oil
- 1 ounce lemon
- 3 ounce shots of tabasco
Preparation
Baking Directions:
Preheat oven to 375° F.
Sprinkle the brisket with salt, pepper and paprika (the brisket will be a light red color from the paprika).
Lightly dredge in flour, shaking off any excess.
In a heavy-bottom pot, heat vegetable oil until almost smoking and sear the meat until brown on all sides, making sure to not burn the paprika.
Remove the brisket and set aside.
Add the carrots and onions and cook until golden brown.
Add the meat back in the pan, add the tomatoes and the water and bring to a boil.
The liquid should come ¾ of the way up the side of the meat when braising.
Cover with aluminum foil and bake for 2-3 hours until the meat slips off a fork when pierced.
If you want a thicker gravy, puree the cooking liquid, or if you prefer it thin, let the liquid cool and skim the fat off the top.
Finish with the juice of one full lemon and a few shots of Tabasco.
If your gravy is too thin, you can continue to cook the gravy to get the consistency you want.
If it's too thick, you can add some water to thin down.
What I love about brisket is you can hardly screw it up, just make sure to cook it long enough! Once cooled, slice the brisket, against the grain no more than ½-inches-thick.
For an entree, you can take your sliced brisket, place in a pan, top with the gravy and freeze.
If you serve that night for dinner you can make the grilled cheese with brisket, tomatoes and sauerkraut the next day.
