Categories: Beef
Ingredients
- 3 to 4 lb. beef brisket
- 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp sweet paprika
- 4 tbsp unsalted butter
- 4 large onions, diced
- 2 cups canned tomato puree
- 8 large carrots, peeled and cut into 3-inch lengths
- 1 lb. fresh mushrooms, cut into quarters if large
Directions
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Rub the brisket on both sides with the salt, pepper, and paprika.
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Melt 2 tbsp of the butter in a large, heavy frying pan over high heat. Add the brisket and brown on both sides, about 15 minutes. Set aside.
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Melt the remaining 2 tbsp butter in a large, heavy pot over medium heat. Add the onions and cook, stirring, until soft and golden, 15-20 minutes. Place the brisket atop the onions and cover the pot. Reduce the heat to low and simmer for 1 1/2 hours. The meat will give off quite a bit of liquid.
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Add the tomato puree, cover and continue to simmer until the meat is tender, about 1 hour longer. Add the carrot chunks and mushrooms during the last 30 minutes of cooking.
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Transfer the meat to a platter and let stand for about 10 minutes. Transfer the carrots and mushrooms with a slotted spoon to a serving bowl or the platter. Taste and adjust the seasoning of the pan juices and pour into a bowl. Slice the brisket across the grain and serve with the veggies and pan juices.