Tomato Brisket

Origin: Meat entrees


  • 2-3 lb. beef brisket
  • 3-5 cloves
  • 2-4 bay leaves
  • 16 oz. can of tomato sauce
  • salt
  • pepper
  • garlic powder


    Put brisket in a roasting pan that has a lid. Sprinkle with salt, pepper, garlic powder, 3- 5 cloves, and 2-4 bay leaves Cover with a 16 ounce can of tomato sauce. Rinse out can with about half a can of water, and then add water to pan. Put lid on pan and bake at 325 degrees until cooked, but on the firm side. The gravy should be brownish-red, not bright red like straight tomato sauce. Refrigerate. Slice meat; remove cloves and bay leaves from sauce, but meat back in sauce. Reheat to serve. This keeps well in the fridge, and only gets better after a day or two!