Roasted Brisket
Allison
a Jewish holiday classic... I’ve made this for Rosh Hashanah and Passover. Toss in some potatoes to round out the menu.
ingredients
- 1 large onion, sliced
- 2 medium garlic cloves, minced
- 1 pound baby carrots
- 5 oz mushrooms, sliced (about 2 to 2 1/2 cups)
- 2 1/2 pounds raw lean beef brisket, trimmed (use brisket from flat half)
- 28 oz can crushed tomatoes
- 1 tsp paprika
- 3/4 tsp table salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 2 Tb fresh lemon juice
- 2 Tb sugar
directions
- 1
Preheat oven to 325 degrees.
- 2
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
- 3
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice, and sugar; stir to dissolve sugar.
- 4
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 to oven and roast for about 1 hour more, basting every 15 minutes.
- 5
Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top.
- 6
Yields about 3 ounces of beef plus 3/4 cup vegetables and sauce per serving.
notes
7 pointsplus per serving Let cool before slicing. If making in advance, don't cook all the way through or meat will become too tough upon re-heating.
Source: www.weightwatchers.com
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