Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Sun-Dried Tomatoes; packed in oil |
| 1 cup | Boiling Water |
| 1 \N | Beef Brisket (About 4 1/2 Pounds); trim all visible fat |
| 1 teaspoon | Salt |
| 1 teaspoon | Paprika |
| 1 teaspoon | Pepper |
| ½ cup | Ketchup |
| ¼ cup | Packed Brown Sugar |
| 2 tablespoons | Lemon Juice |
| 8 bunches | Baby Carrots; trimmed |
| ½ pounds | Green Beans |
| 3 \N | Onions; sliced |
In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 TBS. Hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 TBS. hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.
Posted to JEWISH-FOOD digest V97 #331 by Mindi <myenta@...> on Dec 21, 1997