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Roasted Brisket

Discussion in 'Food Recipes' started by Donna - dsw, Mar 31, 2010.

  1. Donna - dsw

    Donna - dsw Well-Known Member

    Roasted Brisket

    POINTS® Value: 5
    Preparation Time:
    15 min
    Cooking Time:
    180 min
    Level of Difficulty:

    Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.


    1 large onion(s), sliced

    2 medium garlic clove(s), minced

    1 pound(s) baby carrots

    5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)

    2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half

    28 oz canned crushed tomatoes

    1 tsp paprika

    3/4 tsp table salt

    1/4 tsp black pepper

    1/4 tsp crushed red pepper flakes

    2 Tbsp fresh lemon juice

    2 Tbsp sugar


    · Preheat oven to 325ºF.
    · Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
    · In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
    · Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
    · Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.

    · For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

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