Roast Brisket Of Beefbeef, main dish, meats 1 tablespoon minced garlic 1 teaspoon salt 2 teaspoon paprika 1/2 teaspoon pepper 4 1/2 lb brisket of beef 2 tablespoon vegetable oil 3 1/2 cup chopped onion 1 teaspoon thyme 1 each bay leaf 1 cup chicken broth 1 1/2 lb small red potatoes 1 lb carrots, cut up 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. |
