Side Pannel
Wholesome Brisket W/roasted Veg.
Wholesome Brisket W/roasted Veg.
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beef
Ingredients List
- 4 lb Brisket, trimme
- 1 Head garlic cop cut 1/4 "
- -from top
- 4 ts Olive oil
- 3 sm Onions,peeled,root intact,
- -cutinto 6 pieces
- 1 lb Carrots, trimmed and pealed
- 1/2 c Water
- 2 c Plum tomatoes or 16oz can
- 1 Bay leaf
- Kosher salt - to taste
- Fresh ground pepper
Directions
Place one rack in center of the oven and another in the bottom, heat to
500.
Place brisket, fat side down, in a 14x12x2 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 1 teaspoon the oil. Using your
hands, rub oil onto the garlic.
Put onion wedges and carrots into a small, 12-8x1 1/2 inch raoasting pan.
Drizzle with remaining oil Using your hands, rub oil over all the piueces
until they are well coated. Arrange onion wedges on their sides, so that
they touch carrots as little as possible Roast veg on center rack of oven
for 30 minutes Turn with aspatula. Roast 15 minut4s more. roast the brisket
simultaneously on the bottom rack of the oven for 15 minutes. Turn over so
fat side is up. Roast 30 minutes more.
Remove both pans from oven. Lower heat to 275 leafing the door ajar a
minute or two to reduce temp. more quickly. Leave the brisket and garlic in
the large paan and add 1/4 cup of the water.The water should bubble up from
the heat of the pan. If it does notl put pan on the stove over med-high
heat. With a wooden spoon, scrape around the brisket to scoop up and remove
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 lizuid into brisket pan.
Add roasted tomatoes and reserved roasting liquid or, if using canned tom.,
stick a small knife into the opened can oftom. and run it back and forth
through the tom and puree until only small pieces remain. Pour contents
over veg. and around brisket. Put the bay leaf into the liquid. Cover
tightly with foil.
Roas on center rack of oven for 3 1/2 hours. Remove foil, increase temp to
500 and roast 15 minutes more oruntil brisket is nicely browned. Remove.
Sprinkle with salt and pepper. With the back of spoon, mush the softened
garlic out of each section and into the liquid. Throw the empty papers
away. Transfer brisket to a platter and cover with a tent of foil. Use
slotted spoon to transfeer ver to lg serving bowl or plat. Discard the bay
leaf. Pour remaining liquid into a measuring cup. Let sit long enough for
the fat to rise to the surface, about 15 minutes. Skim fat off surface.
Newsletter by Katherine L. Smith on L. SKatherine, mith
500.
Place brisket, fat side down, in a 14x12x2 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 1 teaspoon the oil. Using your
hands, rub oil onto the garlic.
Put onion wedges and carrots into a small, 12-8x1 1/2 inch raoasting pan.
Drizzle with remaining oil Using your hands, rub oil over all the piueces
until they are well coated. Arrange onion wedges on their sides, so that
they touch carrots as little as possible Roast veg on center rack of oven
for 30 minutes Turn with aspatula. Roast 15 minut4s more. roast the brisket
simultaneously on the bottom rack of the oven for 15 minutes. Turn over so
fat side is up. Roast 30 minutes more.
Remove both pans from oven. Lower heat to 275 leafing the door ajar a
minute or two to reduce temp. more quickly. Leave the brisket and garlic in
the large paan and add 1/4 cup of the water.The water should bubble up from
the heat of the pan. If it does notl put pan on the stove over med-high
heat. With a wooden spoon, scrape around the brisket to scoop up and remove
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 lizuid into brisket pan.
Add roasted tomatoes and reserved roasting liquid or, if using canned tom.,
stick a small knife into the opened can oftom. and run it back and forth
through the tom and puree until only small pieces remain. Pour contents
over veg. and around brisket. Put the bay leaf into the liquid. Cover
tightly with foil.
Roas on center rack of oven for 3 1/2 hours. Remove foil, increase temp to
500 and roast 15 minutes more oruntil brisket is nicely browned. Remove.
Sprinkle with salt and pepper. With the back of spoon, mush the softened
garlic out of each section and into the liquid. Throw the empty papers
away. Transfer brisket to a platter and cover with a tent of foil. Use
slotted spoon to transfeer ver to lg serving bowl or plat. Discard the bay
leaf. Pour remaining liquid into a measuring cup. Let sit long enough for
the fat to rise to the surface, about 15 minutes. Skim fat off surface.
Newsletter by Katherine L. Smith on L. SKatherine, mith
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