Nona’s Brisket

Mom’s brisket was simple and wonderful. The recipes online are no doubt better, but it’s hard to beat a good piece of meat smothered in tomato sauce and cooked slowly at a low temperature. Be sure to cut against the grain. Makes amazing sandwiches the next day if there is any left. 

Ingredients

4 – 7 pound brisket (if you can’t find brisket, post roast or chuck roast will do)

1 large can of tomatoes (or fresh tomatoes, cut-up)

an onion, cut-up

a carrot and/or celery

Garlic powder

Salt and pepper

Olive or vegetable oil

Step 1

Buy a brisket, usually 4 – 7 pounds. If you can’t find one, which is often the case, you can use a pot roast or chuck roast of about the same size.

Step 2

300 degree oven, preheat.

Step 3

When braised, put in large pot ready for oven. Put it in the pot with fat on top (you want a lot of fat for this, since it keeps the brisket moist). Pour a 28 ounce can of tomato sauce (or pieces or wholes crushed), so it sort of covers the brisket. Add a cut up onion, a carrot and/or celery if you’ve got one, maybe a little garlic powder.

Step 4

Let it roast at this low oven temp for 3/4 hours until it looks tender. You can pour tomato sauce over it from time to time to keep it moist. You might need to add some water to the tomato sauce from time to time to keep a liquid going. Then cut it against the grain and use the tomato sauce mixed with the fluid from the cooking brisket as your gravy. 

Notes

More detailed version. (I do like the addition of the garlic though not sure you need the sugar and vinegar for a sweet/sour taste).