The Greatest Brisket!

It's the time of year to make Mother-in-law's brisket. I can hear her voice, "Slice against the grain. If you don't, the meat will be tough." She said it every time I cooked it and every time I was sure I would somehow screw it up. I never did. It always came out perfectly tender, the smell of onions, tomatoes and seasonings hanging in the air for days after.

So, as the New Year approaches I think it would be fitting to share Blanche's brisket recipe with you. The absolutely most foolproof and greatest brisket you will ever eat!

 

BLANCHE’S BRISKET

        Brisket - First Cut                                             
        Onion powder
        Garlic powder
        1 chopped onion
        1- 15 oz. can tomato sauce
        1- 16 oz. can peeled chopped tomatoes
        Carrots
        Potatoes
 
Brown brisket in oven at 350 degrees for 15 minutes.  Brisket should be brown in color on both sides.  Drain fat.  Season with onion powder and garlic powder.  Pour over brisket 1 chopped onion, 1 can of tomato sauce (15 oz.), 1 can of peeled tomatoes (16 oz.) that are chopped.  Put cut up carrots around brisket.  Season with paprika.  Add 1 can of water.  Cover and cook in oven for 1 hour at 350 degrees.  After 1 hour you can add cut up potatoes to pan.  Season with paprika.  Cook 2 hours more.  Cool brisket before slicing against the grain. 

You can prepare entire recipe and cool brisket in refrigerator over night to make slicing easier.  I freeze my brisket after slicing.  However, if you are going to freeze the brisket do not add potatoes (which become mushy when frozen).  Brisket tastes even better after freezing! Just reheat, covered at 350 degrees.