Ingredients Jump to Instructions ↓

  1. 4 3/4 lb to 5 lb brisket, trimmed but

  2. 1 head garlic, top 1/4-inch

  3. : sliced off 4 ts olive oil

  4. 3 sm onions

  5. 12 ounces

  6. 3 wedges

  7. 1 lb carrots, trimmed, peeled,

  8. 3- to 4-inch : pieces

  9. 1/2 c water

  10. 2 c drained and mushed whole

  11. 1/4 cup reserved : roasting liquid or : one 16-ounce can whole : tomatoes with liqui

  12. 1 sm bay leaf

  13. 500 degrees F. Place brisket, fat side down, in a

  14. 14 x12 x 2-inch roasting pan. It's best not to use a shallow pan for this, or later the juices might run over and out. Put the garlic in the pan. Drizzle with

  15. 1 teaspoon of the oil. Using your hands, rub oil onto

  16. garlic. Put the onion wedges and carrots into a smaller, 12 x 8 x 1 1/2-inch roasting pan. Drizzle with remaining

  17. 30 minutes. Turn with a spatula. Roast

  18. 15 minutes more. Roast the brisket simultaneously on the bottom rack of the oven for 15 minutes. Turn over so fat side is up. Roast

  19. 30 minutes more. Remove both pans from oven. Lower heat to

  20. 275 degrees F, leaving the door ajar a minute or two to reduce temperature more quickly. Leave the brisket and garlic in the large pan and add

  21. 1/4 cup of the water. The water should bubble up from the heat of the pan; if it does not, put pan on the stove over medium-high heat. With a wooden spoon, scrape around the brisket to scoop up and remove the brown bits from the bottom of pan. Put the onions and carrots into the brisket pan. Put the smaller pan on top of the stove. Add the remaining water and bring contents to a boil while scraping the bottom vigorously with a wooden spoon. Pour liquid into brisket pan. Add roasted plum tomatoes and reserved roasting liquid or, if using canned tomatoes, stick a small knife into the opened can of tomatoes. Run it back and forth through the tomatoes and puree until only small pieces remain. Pour contents over vegetables and around brisket. Put the bay leaf into the liquid. Cover tightly with foil. Roast on center rack of oven for 3 1/2 hours. Remove foil, increase temperature to

  22. 500 degrees F, and roast

  23. 15 minutes more or until brisket is nicely browned.

  24. 15 minutes. Skim fat off surface. To serve, cut brisket against the grain into long thin strips. Arrange

  25. 2 to 3 slices on each plate. Spoon on some of the vegetables, and moisten everything with a generous amount of the liquid. Recipe By : COOKING LIVE SHOW

  26. 8746 From: "Angele And Jon Freeman" <jfreemadate: Mon,

  27. 28 Oct

  28. 35 -0500 --


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