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Grandma Sylvia's Brisket

"This is a unique form of brisket recipe with an Eastern European Jewish affect. Unlike most briskets which can be cooked within the oven, this brisket is simmered on the range. Best prepared an afternoon or so in advance. Freezes and reheats nicely."

Ingredients :

• 2 half pounds red meat brisket
• 2 (6 ounce) cans tomato paste
• 2 (6 ounce) cans water
• 2 onions, reduce into 1-inch wedges
• three carrots, sliced
• 1/4 pound clean mushrooms, sliced
• 1 tablespoon garlic powder
• 1 tablespoon white sugar
• salt and floor black pepper to taste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 11H

• Heat a massive skillet over medium-excessive warmth. Brown brisket on each sides and switch 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, till meat is soft, about 2 half hours. Transfer to a baking dish, cool, and refrigerate in a single day.
• About 1 1/2 hours before serving, preheat oven to 300 ranges F (150 degrees C). Skim off fat residue from sauce and slice brisket across the grain. Layer red meat, veggies, and sauce in a baking dish.
• Cover pan with foil and bake in preheated oven till hot, about 1 hour.

Notes :

• Reynolds® Aluminum foil may be used to preserve food moist, prepare dinner it evenly, and make easy-up easier.

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