Braised Brisket With Onions
Clockwise from top: Couscous Pilaf, Braised Brisket with Onions, Israeli Salad and Roasted Beets
Photography by Felix Wedgwood
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 435435 cal |
| pro | 31 g31g pro |
| total fat | 29 g29g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 11 g11g carb |
| fibre | 3 g3g fibre |
| chol | 107 mg107mg chol |
| sodium | 535 mg535mg sodium |
| potassium | 705 mg705mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 2424 iron |
| vit A | 100100 vit A |
| vit C | 55 vit C |
| folate | 1111 folate |
- Preparation time: 10 minutes Chill: 2 hours
- Total time : 3-1/2 hours
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.
Ingredients
- 3 lb single brisket with fat 3 lb single brisket with fat
- 3 large onions , sliced3 large onions, sliced
- 6 carrots , cut in 2-inch (5 cm) pieces6 carrots, cut in 2-inch (5 cm) pieces
- Rub:
- 2 tbsp vegetable oil 2 tbsp vegetable oil
- 2 cloves garlic , minced2 cloves garlic, minced
- 1 tbsp sweet paprika 1 tbsp sweet paprika
- 2 tsp kosher salt 2 tsp kosher salt or salt
- 1 tsp dry mustard 1 tsp dry mustard
- 1/2 tsp pepper 1/2 tsp pepper
Preparation
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.
Source : Canadian Living Magazine: December 2010
- Keywords : Hanukkah; Main Course; Beef; Onions; Carrots; Roast; 500 calories;
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