Wholesome brisket w/roasted veg.

1 Servings

Ingredients

Quantity Ingredient
4 pounds Brisket, trimme
1 Head garlic cop cut 1/4 \" from top
4 teaspoons Olive oil
3 smalls Onions,peeled,root intact, cutinto 6 pieces
1 pounds Carrots, trimmed and pealed
½ cup Water
2 cups Plum tomatoes or 16oz can
1 Bay leaf
Kosher salt - to taste
Fresh ground pepper

Directions

Place one rack in center of the oven and another in the bottom, heat to 500.

Place brisket, fat side down, in a 14x12x2 inch roasting pan. It's best not to use a shallow pan for this, or later the juices might run over and out.

Put the garlic in the pan. Drizzle with 1 teaspoon the oil. Using your hands, rub oil onto the garlic. Put onion wedges and carrots into a small, 12-8x1½ inch raoasting pan.

Drizzle with remaining oil Using your hands, rub oil over all the piueces until they are well coated. Arrange onion wedges on their sides, so that they touch carrots as little as possible Roast veg on center rack of oven for 30 minutes Turn with aspatula. Roast 15 minut4s more. roast the brisket simultaneously on the bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast 30 minutes more.

Remove both pans from oven. Lower heat to 275 leafing the door ajar a minute or two to reduce temp. more quickly. Leave the brisket and garlic in the large paan and add ¼ cup of the water.The water should bubble up from the heat of the pan. If it does notl put pan on the stove over med-high heat. With a wooden spoon, scrape around the brisket to scoop up and remove the bottom of pan. Put the onions and carrots into the brisket pan. Put the smaller pan on top of the stove. Add ;the remaining water and bring contents to a boil while scraping the bottom vigorously with a wooden spoon. Pour lizuid into brisket pan.

Add roasted tomatoes and reserved roasting liquid or, if using canned tom., stick a small knife into the opened can oftom. and run it back and forth through the tom and puree until only small pieces remain. Pour contents over veg. and around brisket. Put the bay leaf into the liquid. Cover tightly with foil.

Roas on center rack of oven for 3 ½ hours. Remove foil, increase temp to 500 and roast 15 minutes more oruntil brisket is nicely browned. Remove.

Sprinkle with salt and pepper. With the back of spoon, mush the softened garlic out of each section and into the liquid. Throw the empty papers away. Transfer brisket to a platter and cover with a tent of foil. Use slotted spoon to transfeer ver to lg serving bowl or plat. Discard the bay leaf. Pour remaining liquid into a measuring cup. Let sit long enough for the fat to rise to the surface, about 15 minutes. Skim fat off surface.

Recipe by: Cooking live show Posted to TNT - Prodigy's Recipe Exchange Newsletter by Katherine L. Smith on L. SKatherine, mith

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