Roasted Beef Brisket with Carrots & Tomatoes

August 7th, 2017

This flavorful brisket develops a rich, slightly sweet sauce during its three-hour cook time. Arrange any leftover brisket and roasted vegetables between slices of whole wheat bread for an easy lunch.

Ingredients:
1 beef brisket
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 1/2 tablespoons extra-virgin olive oil
2 yellow onions
3 carrots
1/2 cup chopped fresh flat-leaf parsley
1 can chopped tomatoes
2 cups low-sodium beef broth or 1 cup broth plus 1 cup red wine
2 1/2 tablespoons light brown sugar

Method:
Preheat the 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 cooked onions, carrots, parsley and tomatoes with their liquid over brisket. In a small bowl, mix beef broth and sugar until dissolved then pour around brisket. 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 cutting board and rest until cool enough to handle. Trim off and discard all visible fat then slice diagonally against the grain and transfer brisket 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.

Nutritional Info:
Per Serving: 360 calories (150 from fat), 17g total fat, 5g saturated fat, 110mg cholesterol, 600mg sodium, 10g carbohydrates (2g dietary fiber, 7g sugar), 39g protein.

Info

WARNING: DRINKING DISTILLED SPIRITS, BEER, COOLERS, WINE AND OTHER ALCOHOLIC BEVERAGES MAY INCREASE CANCER RISK, AND, DURING PREGNANCY, CAN CAUSE BIRTH DEFECTS.