Oh, Monday...and Blanche's Brisket!

I have spent the better part of the day shopping on the Internet for a laundry cart for my sister.
She has been in her apartment for six years and this the third time I have had to send her a new one. Seems after two years the wheels fall off.

I don't mind, except I have not gotten one thing accomplished, except for the laundry cart. I feel rather unproductive. I believe this is due to Monday being Monday. I had such high hopes, I have not written one word, unless you count these.

But, on the bright side, I did get to the market and I found, totally unexpectedly, Tuttorosso Non-GMO and Non-BPA cans of tomato sauce and crushed tomatoes. Remarkable. I was not even looking for them, but there they were. Do you know how hard it is to find Non-BPA lined cans? I will need these for my mother-in-law's brisket recipe for Passover. This is so thrilling!

Anyway, that brings me to her recipe and being Monday, Daughter suggested I might be more blog prepared if I denoted something specific for each day that I post. And since a couple of weeks back I posted a recipe on a Monday...well, you get the idea...And this is a great recipe, simple, yet perfect every time and easy to make ahead and freeze.

Blanche's Brisket

first cut brisket, 3-4 lbs
onion powder
garlic powder
paprika
1 chopped onion
1 can of tomato sauce (14 oz)
1 can peeled, chopped tomatoes (14 oz)
carrots

Brown brisket in oven at 350 degrees. Drain fat from pan. Put brisket back into pan and season with onion powder and garlic powder to your liking. Put chopped onion over brisket, as well as 1 can of tomato sauce and 1 can of peeled tomatoes. Put cut up carrots around brisket and season carrots and brisket liberally with paprika. Add 1 can of water from tomato can. Cover and cook in oven at 350 degrees for 3 hours. Cool brisket before slicing against the grain. I put mine in the fridge and slice when it is cold. It is much easier that way. Then I pour everything back over the sliced meat, package it well and put it in the freezer.

I take it out of the freezer the day before I need it, in a 350 degree oven, covered, until it is heated through. It reheats beautifully and all the juices permeate the meat, making it tender and delicious.