Rating:

4.0 (3 votes)

Ingredients

1 beef brisket 3-4 pounds
1/2 teaspoon salt
1 teaspoon freshly ground pepper
2 teaspoons sweet paprika
4 tablespoons unsalted butter
4 large onions, sliced
2 cups canned tomato puree
8 large carrots, peeled and cut into 3 inch pieces

Directions

Preheat the oven to 325. Rub the brisket on both sides with salt,pepper and paprika. Melt 2 tablespoons of the butter in a large Dutch oven over high heat. Add the brisket and brown on both sides about 15 minutes total. Remove meat and set aside. Melt the remaining 2 tablespoons butter in the Dutch oven, add the onions and cook over medium heat until soft and golden, 15-20 minutes. Place the brisket on top of the onions and cover the pot. Bake in oven for 1 1/2 hours. Turn, then cover with tomato puree, recover pot and continue to cook about 1 hour longer. Add the carrot chunks during the last 30 minutes of cooking. Transfer the meat to a serving platter and let stand for about 10 minutes. Taste and re-season the pan juices and pour into a bowl with the carrots along side. Serves 6.