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."

Ingredients 11 h {{adjustedServings}} servings 349 cals

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Nutrition

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  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 16.6 g
  • 26%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 597 mg
  • 24%

Based on a 2,000 calorie diet

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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.
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