Trudy’s Brisket
Servings
8
Servings
8
Ingredients
Instructions
  1. Combine the paprika, oregano, salt and pepper; sprinkle evenly over the entire surface of the meat.
  2. Heat a Dutch oven over medium-high heat. (If the brisket is very well trimmed, add 1 tablespoon of oil to coat the bottom of the pan. If the brisket has fat on it, the oil is not necessary). Add the brisket and cook until browned, about 8 minutes, turning once. Add the celery and onion and cook, stirring, 2 minutes. Add the water, reduce heat to medium-low, cover and simmer 3 hours.
  3. Stir in the crushed tomatoes and cook until tender, 1 hour longer. Transfer the brisket to a cutting board and let stand 5-10 minutes. Cut the brisket across the grain into 1/8-inch to 1/4-inch thick slices. Return the sliced meat to the Dutch oven and gently simmer, uncovered, over medium heat until the brisket is very tender and the sauce has thickened a bit, about 1 hour longer. (Do not skip this last step)