Paprika Brisket


(adapted from NY Times recipe by our customer “MG”)
Yield: 6 to 8 servings
2 Tablespoons oil or fat
4 pounds beef brisket (with excess fat removed)
1 can (15 oz) tomato sauce
½ cup sherry cooking wine (optional)
6 garlic cloves, chopped
1 Tablespoon sweet paprika
¼ teaspoon dried thyme or 1 bay leaf
2 large onions, thick sliced
2 large carrots, peeled (or not) and cut into thick slices

TO BE SERVED OVER cooked egg noodles (or mashed potatoes or halved boiled potatoes, sprinkled with parsley)

1. Heat oven to 300 degrees, unless you are using the stove top to cook the brisket.
2. In a large Dutch oven (or large oven-proof saucepan), heat the oil or fat over medium-high heat. Pat meat dry and brown on both sides, leaving it untouched until a crust forms on the bottom. When browned, remove it to a large plate.
3. Layer thick sliced onions in the pot. Add tomato sauce, sherry cooking wine (optional), garlic, paprika and other spices.
5. Return meat and its juices to the pot. Simmer on stove top or bake 1-2 hours. Turn the meat and add carrots and enough water to cover just the carrots (not the brisket). Cover tightly and cook until completely fork-tender, about another hour.
6. Remove the meat from the pot and slice against the grain in 1 inch wide pieces. Place on a serving dish/bowl. Discard any bay leaf. Arrange the carrots around the beef.
7. Taste the sauce in the pan and adjust the seasonings with salt and pepper. Pour sauce on top. OR If you want a smooth gravy, use a hand blender, to puree the sauce until smooth. Heat the gravy through and, if necessary, simmer until thickened.
8. Rumor has it that leftovers improve with age.

Serve on egg noodles or potatoes.