Braised Brisket With Onions Braised Brisket With Onions

Israeli Salad 150 Image by: Israeli Salad 150 Author: Canadian Living

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

  • 3 lbs single brisket with fat
  • 3 onions sliced
  • 6 carrots cut in 2-inch (5 cm) pieces
Rub:
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon sweet paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons salt
  • 1 teaspoon dry mustard
  • 1/2 teaspoon pepper

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
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 100.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Brisket With Onions

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