Hungarian Brisket

Hungarian Brisket


1/2 cup canola oil

4 large Vidalia onions, sliced

1 1/2 teaspoons garlic salt, divided

1 teaspoon freshly ground black pepper, divided

1 tablespoon all-purpose flour

2 tablespoons Hungarian paprika

1 (4- to 5-pound) beef brisket, cut in half

1 (.38-ounce) extra-large beef bouillon cube

1/2 cup water

1 (8-ounce) can tomato sauce

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



Sprinkle flour, paprika, and remaining 1/2 teaspoon each garlic salt and pepper
on all sides of brisket. Heat reserved oil in Dutch oven over medium-high heat.
Sear brisket 2 to 3 minutes on each side or until lightly browned.



Combine beef bouillon cube and 1/2 cup water, stirring until bouillon is
dissolved. Pour over brisket halves. Add onions and tomato sauce; bring to a
boil. Cover, reduce heat, and simmer 2 1/2 hours.



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



Skim fat from onion-tomato mixture; discard fat. Heat mixture in Dutch oven over
medium-low heat. Slice brisket across grain into thin slices. Add brisket to
pan, and cook 10 minutes or until thoroughly heated.