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
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
This Recipe for Roast Brisket Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
I eat merely to put food out of my mind. |
| N.F. Simpson |
If you enjoy this Roast Brisket Of Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This is a recipe for Roast Brisket Of Beef from the recipe cookbook of Recipes-to-go (Beef)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
| Charles Pierre Monselet |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
| Author Unknown |
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
Roast Brisket Of Beef Recipe brought to you by Recipes To-Go