Recipe:

Roasted Beef Brisket with Carrots and Tomatoes

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Serves 10

Arrange any leftover brisket between slices of whole wheat bread and top with barbeque sauce to make hearty sandwiches. For a richer flavor, substitute 1 cup of red wine for 1 cup of the beef broth.

Ingredients

1 (4-pound) beef brisket
Salt and ground black pepper
1 1/2 tablespoons extra virgin olive oil
1 cup chopped yellow onion
3 carrots, peeled and sliced into 1/2-inch rounds
1/2 cup chopped parsley
1 (28-ounce) can chopped tomatoes, with their liquid
2 cups beef broth
2 1/2 tablespoons light brown sugar

Method

Preheat oven to 350°F. Sprinkle brisket all over with salt and pepper then arrange fat side up in a heavy roasting pan.

Heat oil in a large skillet over medium high heat. Add onions and cook, stirring occasionally, until just golden brown. Scatter onions, carrots, parsley and tomatoes with their liquid over brisket. In a small bowl, mix beef broth and sugar until dissolved then pour around the brisket and cover the pan tightly with foil.

Roast, turning brisket and stirring vegetables once or twice during cooking, until meat is very tender, about 3 hours. Transfer brisket to a large platter and set aside until cool enough to handle. Trim off and discard all visible fat then slice diagonally against the grain and return meat to a platter; tent with foil to keep warm. Simmer pan juices until reduced slightly to make a sauce, if desired, then spoon over beef and serve.

Nutrition

Per serving (about 12oz/345g-wt.): 360 calories (150 from fat), 17g total fat, 5g saturated fat, 110mg cholesterol, 600mg sodium, 10g total carbohydrate (2g dietary fiber, 7g sugar), 39g protein

Tags: Budget, Family Friendly, American, Dairy Free

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