Roast Brisket Of Beef Recipe

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Roast Brisket Of Beef Ingredients

1 tbsp MINCED GARLIC
1 tsp SALT
2 tsp PAPRIKA
1/2 tsp PEPPER
4 1/2 lb BRISKET OF BEEF
2 tbsp VEGETABLE OIL
3 1/2 cup CHOPPED ONION
1 tsp THYME
1 each BAY LEAF
1 cup CHICKEN BROTH
1 1/2 lb SMALL RED POTATOES
1 lb CARROTS, CUT UP

A Recipe for
Roast Brisket Of Beef

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This is a recipe for Roast Brisket Of Beef from the recipe cookbook of Recipes-to-go (Beef)

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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Roast Brisket Of Beef

Stressed spelled backwards is desserts. Coincidence? I think not!
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Roast Brisket Of Beef Directions

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.

Serves: 16

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Roast Brisket Of Beef Recipe from the Recipes-To-go.com Beef Recipe Cookbook

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