Brisket
CATEGORIES
INGREDIENTS
- 1 tablespoon olive oil
- One 3-4 lb. boneless beef brisket, well trimmed
- 1 large onion, sliced
- 1 large can tomato soup
- soup can of water
- 1 lb. mushrooms sliced
- 1 pound carrots
- 3 stalks celery,cut up
- 4 potatoes, peeled
- 1/2 cup brown sugar
- 3 tablespoons fresh lemon juice
- 2-3 tblsps. sweet paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
DIRECTIONS
- In a pot, heat the oil over medium heat. Add the brisket and brown on both sides. Add the onion around the brisket; cook, stirring, for 5 minutes, or until the onion is tender but not brown. Can continue in this pot but I cook it slowly in the crockpot.
- Transfer to crockpot.
- Add the tomato soup and water, brown sugar, lemon juice and place carrots and potatoes around the brisket. Cover tightly, and simmer on medium for 4 or 5 hours or when the brisket is tender.
- Slice the brisket across the grain and serve with the carrots,potatoes,onions and sauce.
- To me this is comfort food that my grandmother passed the recipe down to me and I altered it a bit by putting the potatoes and mushrooms in the pot.