Tuesday night is the start of Hanukkah, the festival of lights. My Mom's mom, who I called Mema, had a special recipe she used to make for every gathering: brisket. Other than turkey on the major holidays, she always made this tender meat dish when we came for dinner. Although I never got the original recipe from Mema, this recipe I created is as close as it gets. For best results, cook brisket and carve the day before serving and reheat. If you're counting points, this calculated at 8 points per serving.
3 pounds lean beef brisket, trimmed
1 tablespoon garlic powder
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon table salt
1 tablespoon vegetable oil
2 medium onion(s), sliced
28 ounce canned tomato puree
1 cup ketchup
1 cup water
1 envelope dry onion soup mix
1/2 cup packed light brown sugar
8 oz carrot(s)
Pat brisket to remove excess moisture. Rub garlic powder, paprika, black pepper and salt into brisket. In a large pot or Dutch oven, heat oil. Add brisket to pot. Cook brisket over medium low heat until browned on both sides, about 10 minutes. Remove brisket from pot; set aside.
In the same pot, sauté onions until softened, about 5 minutes. Add tomato puree, ketchup, water, onion soup mix and brown sugar to pot. Bring to a boil; reduce heat to low. Add brisket to pot with sauce. Cover and simmer for 1 hour. Add carrots to pot. Continue cooking until brisket is tender, about 1 hour longer. Remove brisket from pot; transfer to cutting board and let stand for 15 minutes.
Using an electric carving knife, slice brisket across the grain into thin slices. Return sliced brisket to pot. Simmer until ready to serve, about 30 minutes.