Hanukkah brisket

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

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