Roast brisket of beef
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | MINCED GARLIC |
| 1 | teaspoon | SALT |
| 2 | teaspoons | PAPRIKA |
| ½ | teaspoon | PEPPER |
| 4½ | pounds | BRISKET OF BEEF |
| 2 | tablespoons | VEGETABLE OIL |
| 3½ | cup | CHOPPED ONION |
| 1 | teaspoon | THYME |
| 1 | each | BAY LEAF |
| 1 | cup | CHICKEN BROTH |
| 1½ | pounds | SMALL RED POTATOES |
| 1 | pounds | CARROTS, CUT UP |
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 2¼ 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.