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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Note: The grain in brisket often changes while slicing, so continually reposition the brisket and slice against the grain.

canola oil, vidalia onions, garlic salt, freshly ground black pepper, flour, paprika, beef brisket, water, tomato sauce

Taken from www.myrecipes.com/recipe/hungarian-brisket (may not work)