Serves 4 – 6
This recipe is from my friend Patricia, who was a classically-trained chef. Heartbreakingly, Patricia left this earthly plane last year. She was tall and lean and blond and beautiful. On a brilliant New York day, you may have seen her Rollerblading along the Hudson River. If you did, you would not forget her.
She was the coolest girl I ever knew.
1 small onion, chopped, or two shallots, chopped
1 brisket 3½ – 4 pounds
1 clove garlic, minced
A little vegetable oil (I use grapeseed or olive)
½ cup chicken broth
1 8-oz. can tomato sauce or a cup of your own tomato sauce
2 tablespoons dark brown sugar
¼ teaspoon sweet Hungarian paprika
½ teaspoon English dry mustard (Colman’s)
¼ cup lemon juice
¼ cup Heinz ketchup or Heinz Chili Sauce
¼ cup cider vinegar
1 tablespoons Worcestershire sauce
Chopped parsley (optional)
Rub the meat with garlic, and brown it in a small amount of vegetable oil. Remove the meat from the pan, and sauté the onion. Put the meat back in the pan on top of the onion, and pour in ¼ cup of chicken broth. Cover the pan and simmer on very low heat for 1 hour.
Combine tomato sauce, sugar, paprika, mustard, lemon juice, ketchup or chili sauce, vinegar, Worcestershire sauce, and the last ¼ cup of chicken broth in a jar and shake together. Pour this over the meat, and continue simmering for 1-½ hours more.
Remove the meat from the pan, and let it rest on a board so you can carve it, slicing it on the diagonal.
If the sauce is too thin, cook it down to BBQ sauce consistency.
Arrange meat slices on a platter, pour about ¼ of the sauce on the meat, and optionally sprinkle with chopped parsley. Put the rest of the sauce in a bowl to serve separately.
This goes well with copious amounts of creamy mashed potatoes - I usually make mine with steamed Yukon Gold potatoes put through a ricer and whipped with lots of warm heavy cream (no butter) - and a tart green salad.