For Hannakuhh (sorry for the misspelling)

Kathleen W.
on 12/12/11 9:54 pm - Lancaster, PA

Roasted Brisket Image of brisket with vegetables

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Ratings (152) 7PointsPlus Value Prep time: 15 min Cook time: 180 min Serves: 8 Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.

Ingredients

1 large uncooked onion(s), sliced

2 clove(s) (medium) garlic clove(s), minced

1 pound(s) uncooked baby carrots

5 oz fresh mushroom(s), sliced (about 2 to 2 1/2 cups)

2 1/2 pound(s) uncooked lean trimmed beef brisket

28 oz canned crushed tomatoes

1 tsp paprika

3/4 tsp table salt

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes

2 Tbsp fresh lemon juice

2 Tbsp sugar

Instructions

Preheat oven to 325ºF.
Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
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 brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
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. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.