Onion-Smothered Roast Brisket and Vegetables |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more. Ingredients:
1 (2 1/2-pound) beef brisket |
6 cups thinly sliced onion, separated into rings |
1 cup bottled chili sauce |
1/2 cup beer |
1 tablespoon brown sugar |
1 tablespoon worcestershire sauce |
1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups) |
1 1/2 pounds red potatoes (about 6), quartered |
1/2 teaspoon seasoned salt |
1/2 teaspoon garlic pepper (such as lawry's) |
Directions:
1. Preheat oven to 325°.
2. Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar, and Worcestershire sauce; pour over onion. Cover and bake at 325° for 1 1/2 hours.
3. Stir onion into cooking liquid. Arrange the carrots and potatoes around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender.
4. Cut brisket diagonally across the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.
5. Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.
|
|