A roast brisket of beef recipe is a dish that is typically made with beef that has been roasted in an oven. The beef is usually marinated in a variety of spices and then roasted for a period of time. After the beef has been roasted, it is then sliced into thin pieces and served with a variety of sides.
COMBINE GARLIC, SALT, GINGER, PAPRIKA, AND PEPPER.
RUB INTO BEEF.
WRAPBRISKET TIGHTLY AND PLACE IN REFRIGERATOR OVERNIGHT.
PREHEAT OVEN TO 325DEG 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.
STIRIN CHICKEN BROTH AND ADD BAY LEAF.
BRING MIXTURE TO A BOIL.
RETURN BRISKETTO PAN.
COVER TIGHTLY WITH FOIL AND LID.
COOK FOR 2 1/4 HOURS.
ADDPOTATOES AND CARROTS.
CONTINUE BAKING FOR 45 MINUTES.
TRANSFER BRISKET ANDVEGETABLES 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.
Ingredients
Directions
COMBINE GARLIC, SALT, GINGER, PAPRIKA, AND PEPPER.
RUB INTO BEEF.
WRAPBRISKET TIGHTLY AND PLACE IN REFRIGERATOR OVERNIGHT.
PREHEAT OVEN TO 325DEG 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.
STIRIN CHICKEN BROTH AND ADD BAY LEAF.
BRING MIXTURE TO A BOIL.
RETURN BRISKETTO PAN.
COVER TIGHTLY WITH FOIL AND LID.
COOK FOR 2 1/4 HOURS.
ADDPOTATOES AND CARROTS.
CONTINUE BAKING FOR 45 MINUTES.
TRANSFER BRISKET ANDVEGETABLES 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.
