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ROAST-STYLE BRISKET OF BEEF
Howard Camden MICHIGAN
Preparation Time: 10 Minutes
Cooking Time: 3 Hours 45 Minutes
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5 to 6
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pound well-trimmed beef brisket
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1
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tablespoon vegetable oil
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2
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cups chopped onions
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4
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ribs celery including leaves, chopped
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1
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green bell pepper, cut into strips
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2
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cloves garlic, minced
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2
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tablespoons chopped fresh dill
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2
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teaspoons beef bouillon granules
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1
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teaspoon paprika
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1/2
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teaspoon each salt and freshly ground black pepper
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4
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bay leaves
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2
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cups dry red wine
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2
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tablespoons red wine vinegar
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2
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pounds medium potatoes, quartered
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4
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carrots, cut into 1-1/2-inch pieces
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2
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parsnips, cut into 1-1/2 inch pieces
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1. Heat oil in roasting pan or Dutch oven over medium heat until hot. Add beef
brisket; brown on both sides, about 4 minutes per side.
2. Remove brisket; reserve. Add onions, celery and green pepper to same pan;
cook 4 minutes or until crisp-tender, stirring occasionally.
3. Place brisket over vegetables; sprinkle with garlic, dill, bouillon
granules, paprika, salt and pepper. Top with bay leaves; spoon half of
vegetables from pan over brisket.
4. Add wine and vinegar. Cover tightly and cook in 325° over 3 hours.
5. Add potatoes, carrots and parsnips; spoon pan juices over vegetables and
brisket. Cover and continue cooking 30 minutes or until brisket and vegetables
are tender.
6. Carve brisket diagonally across the grain into thin slices; transfer to
serving platter with vegetables. Skim and discard fat from pan juices; spoon
over brisket and vegetables. Sprinkle with parsley.
Makes 12 servings
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