Hungarian Brisket

Name: Hungarian Brisket
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Eastern European, European
Ingredients: 11 grams beef bouillon cube; 2 kilograms beef brisket, cut in half; 1 teaspoon freshly ground black pepper, divided; 227 grams tomato sauce; 118 milliliters canola oil; 1 Tbsp all-purpose flour; 2 teaspoons garlic salt, divided; 2 Tbsps Hungarian paprika; 4 larges Vidalia onions, sliced; 118 milliliters water

The recipe Hungarian Brisket is ready in about 45 minutes and is definitely a tremendous dairy free option for lovers of Eastern European food. This recipe serves 6. One portion of this dish contains around 66g of protein, 42g of fat, and a total of 728 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Hanukkah. It works well as a rather expensive main course. A mixture of tomato sauce, water, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Heat oil in a large Dutch oven over medium-high heat; add onions. Cook, stirring often, 25 to 30 minutes or until onions are golden brown and caramelized. Stir in 1 teaspoon garlic salt and 1/2 teaspoon pepper.

Ingredients you will need

Garlic Salt

Onion

Pepper

Cooking Oil

Equipment you will use

Dutch Oven

Remove onions from pan with a slotted spoon, reserving oil in pan.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Slotted Spoon

Frying Pan

Sprinkle flour, paprika, and remaining 1/2 teaspoon each garlic salt and pepper on all sides of brisket.

Ingredients you will need

Salt And Pepper

Paprika

Garlic

All Purpose Flour

Heat reserved oil in Dutch oven over medium-high heat. Sear brisket 2 to 3 minutes on each side or until lightly browned.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Combine beef bouillon cube and 1/2 cup water, stirring until bouillon is dissolved.

Ingredients you will need

Beef Bouillon Cube

Bouillon

Water

Pour over brisket halves.

Add onions and tomato sauce; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours.

Ingredients you will need

Tomato Sauce

Onion

Remove brisket from Dutch oven, and place on a large, rimmed baking sheet or platter.

Equipment you will use

Baking Sheet

Dutch Oven

Place another baking sheet on top of brisket; place a heavy skillet or large cans on top of baking sheet. (Weighing down the cooked brisket improves texture and makes slicing easier the next day.) Refrigerate brisket overnight. In a separate container, cover and refrigerate onions and pan juices.

Ingredients you will need

Onion

Equipment you will use

Baking Sheet

Frying Pan

Skim fat from onion-tomato mixture; discard fat.

Ingredients you will need

Tomato