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      Baked Brisket and Vegetables
      1 beef brisket, about 3 to 4 pounds (not corned beef)
      1/2 tsp coarsely ground black pepper
      1 tsp salt
      3 large carrots, cut into pieces about 3 inches in length
      3 large celery stalks, cut into pieces about 3 inches in length
      1 large onion, sliced
      2 medium tomatoes, peeled, cored and cut in 1 1/2-inch chunks, or 1 cup diced canned tomatoes
      1/4 cup fresh parsley sprigs
      2 tbs all-purpose flour
      6 medium red-skinned potatoes, quartered, about 1 1/2 pounds
      Preheat oven to 325°.

      Sprinkle brisket with pepper and 1/2 tsp salt. In a large skillet, brown brisket, fat-side down, over high heat. Turn and brown other side then set skillet aside.
      Place brisket in shallow 3 1/2-quart baking dish.

      Arrange carrots, celery, onion, tomato, and parsley sprigs around brisket.
      In 1 cup liquid measure, mix flour with 1/4 tsp salt, and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
      Pour skillet juices over brisket and vegetables. Cover tightly and bake for 2 hours.Add potatoes to casserole, sprinkle with remaining 1/4 tsp salt, and bake, covered, 30 minutes longer or until potatoes and brisket are fork-tender.

      Serves 8 to 10.
      busy bee

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