Brisket is easiest to carve once cooled. To make it ahead, slice against the grain, return to roasting pan, cover and heat through in 325°F (160°C) oven for about 30 minutes.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Rub:
Method
Rub: In small bowl, stir together oil, garlic, paprika, salt, mustard and pepper. Rub all over brisket. Place in large roasting pan; cover and refrigerate for 2 hours or for up to 24 hours.Place onions and carrots in roasting pan under brisket. Pour 1 cup (250 mL) water into pan. Cover and roast in 325°F (160°C) oven for 2 hours.
Add 1/2 cup (125 mL) water; roast until brisket is fork-tender, 1-1/2 to 2 hours. Slice and drizzle with pan juices. Serve with onions and carrots.
Nutritional facts Per each of 8 servings: about
- Sodium 535 mg
- Protein 31 g
- Calories 435.0
- Total fat 29 g
- Potassium 705 mg
- Cholesterol 107 mg
- Saturated fat 10 g
- Total carbohydrate 11 g
%RDI
- Iron 24.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 100.0
- Vitamin C 5.0
