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.

Related recipes