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Roast Brisket Of Beef

Roast Brisket of Beef recipe image
This International main features MINCED GARLIC, SALT, PAPRIKA, PEPPER, BRISKET OF BEEF. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 736.8
Dietary: Gluten-free
Description
This International main features MINCED GARLIC, SALT, PAPRIKA, PEPPER, BRISKET OF BEEF. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon MINCED GARLIC
  • 1 teaspoon SALT
  • 2 teaspoon PAPRIKA
  • 1/2 teaspoon PEPPER
  • 4 1/2 pound BRISKET OF BEEF
  • 2 tablespoon VEGETABLE OIL
  • 3 1/2 cup CHOPPED ONION
  • 1 teaspoon THYME
  • 1 ea BAY LEAF
  • 1 cup CHICKEN BROTH
  • 1 1/2 pound SMALL RED POTATOES
  • 1 pound CARROTS, CUT UP
Directions
  1. 1
    Combine GARLICgarlic, SALTsalt, GINGERginger, PAPRIKApaprika, ANDand PEPPERpepper.
  2. 2
    RUBrub INTOinto BEEFbeef.
  3. 3
    WRAPwrap BRISKETbrisket TIGHTLYtightly ANDand PLACEplace INin REFRIGERATORrefrigerator OVERNIGHTovernight.
  4. 4
    PREHEATpreheat OVENoven TOto 325 DEGdeg Ff.
  5. 5
    HEATheat OILoil INin Aa LARGElarge DUTCHdutch OVENoven.
  6. 6
    ADDadd BRISKETbrisket ANDand BROWNbrown ONon ALLall SIDESsides.
  7. 7
    TRANSFERtransfer TOto Aa PLATEplate.
  8. 8
    ADDadd ONIONSonions TOto PANpan.
  9. 9
    COVERcover ANDand COOKcook FORfor 2 MINUTESminutes.
  10. 10
    STIRstir INin CHICKENchicken BROTHbroth ANDand ADDadd BAYbay LEAFleaf.
  11. 11
    BRINGbring MIXTUREmixture TOto Aa BOILboil.
  12. 12
    RETURNreturn BRISKETbrisket TOto PANpan.
  13. 13
    COVERcover TIGHTLYtightly WITHwith FOILfoil ANDand LIDlid.
  14. 14
    COOKcook FORfor 2 1/4 HOURShours.
  15. 15
    ADDadd POTATOESpotatoes ANDand CARROTScarrots.
  16. 16
    CONTINUEcontinue BAKINGbaking FORfor 45 MINUTESminutes.
  17. 17
    TRANSFERtransfer BRISKETbrisket ANDand VEGETABLESvegetables TOto SERVINGserving PLATTERplatter.
  18. 18
    SKIMskim FATfat FROMfrom JUICESjuices INin PANpan ANDand DISCARDdiscard.
  19. 19
    SERVEserve JUICESjuices WITHwith BRISKETbrisket

Nutrition Facts

Servings 16

Amount Per Serving
Calories 736.8kcal
% Daily Value *
Total Fat 37.7g59%
Saturated Fat 13.7g69%
Cholesterol 180.7mg61%
Sodium 2158.4mg90%
Total Carbohydrate 32.7g11%
Dietary Fiber 7.3g30%
Sugars 6.3g
Protein 63.4g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bay, beef, boiling, brisket, broth, carrots, chicken, chopped, cut, garlic, international, leaf, main, minced, oil, onion, paprika, pepper, potatoes
Read it online: https://www.chefs-mate.com/recipe/roast-brisket-of-beef/