Helen's Brisket

Ingredients

• 5 pound brisket 
• 26 ounce tomato sauce with mushrooms canned
• 8 servings garnish: roasted carrots 
• 2  garlic cloves minced
• 8 servings kosher salt to taste
• 1  onion sliced
• 1 teaspoon paprika 
• 8 servings pepper freshly ground to taste
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan
• dutch oven

Directions

1. Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Sear brisket on all sides.
2. Remove from pan, and saut onion and garlic. Return brisket to pan, and season with paprika, kosher salt, and pepper; cover with tomato sauce and 1 cup water. Cover and simmer 2 hours.
3. Remove brisket from pan, and let cool; slice on the diagonal, return to pan, and cook 30 minutes or until tender.
4. Garnish, if desired.
5. *Ask your butcher for first-cut or flat-cut brisket, which is leaner.
6. **For extra flavor, add 3 to 4 carrots to brisket 40 minutes before cooking is done.