Roast Brisket Of Beef Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: MINCED GARLIC,
1 tsp: SALT,
2 tsp: PAPRIKA,
1/2 tsp: PEPPER,
4 1/2 lbs: BRISKET OF BEEF,
2 tbsp: VEGETABLE OIL,
3 1/2 cup: CHOPPED ONION,
1 tsp: THYME,
1 each: BAY LEAF,
1 cup: CHICKEN BROTH,
1 1/2 lbs: SMALL RED POTATOES,
1 lbs: CARROTS, CUT UP
Directions:
COMBINE GARLIC, SALT, GINGER, PAPRIKA, AND PEPPER. RUB INTO BEEF. WRAP
BRISKET TIGHTLY AND PLACE IN REFRIGERATOR OVERNIGHT. PREHEAT OVEN TO
325 DEG F. HEAT OIL IN A LARGE DUTCH OVEN. ADD BRISKET AND BROWN ON
ALL SIDES. TRANSFER TO A PLATE. ADD ONIONS TO PAN. COVER AND COOK FOR
2 MINUTES. STIR IN CHICKEN BROTH AND ADD BAY LEAF. BRING MIXTURE TO A
BOIL. RETURN BRISKET TO PAN. COVER TIGHTLY WITH FOIL AND LID. COOK
FOR 2 1/4 HOURS. ADD POTATOES AND CARROTS. CONTINUE BAKING FOR 45
MINUTES. TRANSFER BRISKET AND VEGETABLES TO SERVING PLATTER. SKIM FAT
FROM JUICES IN PAN AND DISCARD. SERVE JUICES WITH BRISKET. MAKES 10
SERVINGS. EACH SERVING = 440 CALORIES, 18 g FAT, 127 mg CHOL.
Source from luhu.jp
BRISKET TIGHTLY AND PLACE IN REFRIGERATOR OVERNIGHT. PREHEAT OVEN TO
325 DEG F. HEAT OIL IN A LARGE DUTCH OVEN. ADD BRISKET AND BROWN ON
ALL SIDES. TRANSFER TO A PLATE. ADD ONIONS TO PAN. COVER AND COOK FOR
2 MINUTES. STIR IN CHICKEN BROTH AND ADD BAY LEAF. BRING MIXTURE TO A
BOIL. RETURN BRISKET TO PAN. COVER TIGHTLY WITH FOIL AND LID. COOK
FOR 2 1/4 HOURS. ADD POTATOES AND CARROTS. CONTINUE BAKING FOR 45
MINUTES. TRANSFER BRISKET AND VEGETABLES TO SERVING PLATTER. SKIM FAT
FROM JUICES IN PAN AND DISCARD. SERVE JUICES WITH BRISKET. MAKES 10
SERVINGS. EACH SERVING = 440 CALORIES, 18 g FAT, 127 mg CHOL.
Source from luhu.jp