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Recipe: Baked Brisket & Vegetables
Similar Categories: Baked, Brisket, Vegetables
1 beef brisket, about 3 pounds
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
3 large carrots, cut into 2 1/2" long pieces
3 large celery stalks, cut into 2 1/2" long pieces
1 large onion, sliced
1 large tomato, cut in 1 1/2" chunks
1/2 bunch fresh parsley
2 tablespoons all-purpose flour
6 medium red potatoes, quartered, about 1 1/4 pounds
Preheat oven to 325 degrees. Sprinkle brisket with pepper and 1/2 teaspoon
salt. In 10-inch skillet, brown brisket fat-side down first over high heat;
turn and brown other side; set skillet aside.
Place brisket in shallow 3 1/2-quart casserole. Arrange carrots, celery,
onion, tomato, and half of parsley sprigs around brisket.
In 1-cup measuring cup mix flour, 1/4 teaspoon salt, and 1 cup water. Pour
liquid mixture into skillet, stirring to loosen any brown bits from the
bottom of skillet.
Pour skillet juices over brisket and vegetables. Cover tightly and bake 2
hours.
Add potatoes to casserole, sprinkle with remaining 1/4 teaspoon salt, and
bake, covered, 30 minutes longer or until potatoes and brisket are
fork-tender. Garnish with remaining parsley.
Serves 9.
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