Page 39 - cookbook1

Roasted Brisket

• 1 large uncooked d lean and trimmed
onion beef brisket
• 2clove(s), medium • 28 oz canned
garlic clove(s), crushed tomatoes
minced • 1tsp paprika
• 1pound(s)uncooked • 3 ⁄4tsp table salt
baby carrots • 1 ⁄4tsp black pepper
• 5 oz fresh • 1 ⁄4tsp crushed red
mushroom(s), pepper flakes
sliced (about 2 to 2 • 2Tbsp fresh lemon
1/2 cups) juice
• 2 • 2 Tbsp sugar
1 ⁄2pound(s)uncooke

Procedure
• Preheat oven to 325ºF.
• Spread onion slices and garlic on bottom of a nonstick
roasting pan, top with carrots and mushrooms. Arrange
beef over vegetables.
• In a mixing bowl, combine tomatoes, paprika, salt,
pepper, red pepper flakes, lemon juice and sugar; stir to
dissolve sugar.

• Pour tomato mixture over brisket and vegetables; tightly
cover with a sheet of heavy-duty aluminum foil. Roast for
2 hours and then remove from oven; uncover, stir and
use pan juices to baste meat. Return brisket to oven and
roast for about 1 hour more, uncovered, basting every
15 minutes.
• Remove pan from oven and let stand for 10 minutes
before slicing beef into 1/4-inch-thick pieces. Serve
meat and vegetables with sauce spooned over top.

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