Roasted Brisket

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.