Monday, January 5, 2009

Roasted Brisket

My family was introduced to brisket years and years ago by some wonderful Jewish friends of ours. We had never had it and loved how tender the slow roasted meat was...almost like a fancier pot roast! We were also introduced to gefilte fish at the same meal...but didn't love that nearly as much! :)

I found this Roasted Brisket recipe which was perfect for the brisket I had picked up and stuck in the freezer the last time they were on sale. I loved this meal...I loved the tomatoey sauce and the roasted vegetables. This is definitely a comfort food for me. I made the recipe as it appears below except that I left out the mushrooms.

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 small 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 5 points!

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