Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Minced garlic

  2. 1 teaspoon 5ml Salt

  3. 2 teaspoons 10ml Paprika

  4. 1/2 teaspoon 2 1/2ml Pepper

  5. 4 1/2 lbs 2043g / 72oz Brisket of beef

  6. 2 tablespoons 30ml Vegetable oil

  7. 3 1/2 cups 218g / 7.7oz Chopped onion

  8. 1 teaspoon 5ml Thyme

  9. 1 Bay leaf

  10. 1 cup 237ml Chicken broth

  11. 1 1/2 lbs 681g / 24oz Small red potatoes

  12. 1 lb 454g / 16oz Carrots - cut up

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine garlic, salt, ginger, paprika, and pepper. Rub into beef. Wrap brisket tightly and place in refrigerator overnight. Preheat oven to 325F. Heat oil in a large Dutch oven. Add brisket and brown on all sides. Transfer to a plate. Add onions to pan. Cover and cook for 2 minutes. Stir in chicken broth and add bay leaf. Bring mixture to a boil. Return brisket to pan. Cover tightly with foil and lid. Cook for 2 1/4 hours. Add potatoes and carrots. Continue baking for 45 minutes. Transfer brisket and vegetables to serving platter. Skim fat from juices in pan and discard. Serve juices with brisket.


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