Sylvia's Brisket

April 28, 2011
Sylvia's Brisket

Author Notes: My late mother made this for every special occasion, as did her Mom who came from Poland to Sweden to the Lower East Side.ChefLindaS1999

Serves: 8


  • 4 pounds Brisket/Bottom Round
  • 1 lg. onion
  • 1 bag peeled carrots
  • 3 cloves garlic
  • 1 can tomato soup
  • parsley, S&P
In This Recipe


  1. Saute onions and garlic in lg. pot.
  2. Add beef, saute on all sides
  3. When browned, add carrots, parsley, S&P
  4. Mix 1 can tomato soup w/ 1 can water, add to pot
  5. Bring to a boil, lower to a simmer, cook 1 hr. per lb.
  6. After boil, add lid, crack a bit, stir occasionally. Cook 1 hr. per lb. of meat
  7. At the end of the time, remove meat, slice and place back in thick sauce. Best eaten the next day

More Great Recipes:
Stew|Beef|Brisket|Carrot|Parsley|Serves a Crowd|Make Ahead|Hanukkah|Rosh Hashanah|Winter|Fall|Entree