RECIPE TITLE "Onion-Smothered
Roast Brisket and Vegetables Recipe"
Source: Cooking Light magazine,
Courtesy of: Cooking.com
A meat-and-three classic, this dish puts meat and potatoes squarely
in the center of the plate, yet leaves room for more.
1 (2 1/2-pound) beef brisket
6 cups thinly sliced onion, separated into rings
1 cup bottled chili sauce
1/2 cup beer
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 pound carrots, cut into 1 1/2-inch-thick
pieces (about 2 cups)
1 1/2 pounds red potatoes (about 6), quartered
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper (such as Lawry's)
Preheat oven to 325 degrees F. Trim fat from brisket. Place brisket
in a large roasting pan; top with onion. Combine chili sauce, beer,
sugar, and Worcestershire sauce; pour over onion. Cover and bake
at 325 degrees F for 1 1/2 hours.
Stir onion into cooking liquid. Arrange the carrots and potatoes
around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned
salt and garlic pepper over meat and vegetables. Cover and bake
an additional 1 1/2 hours or until vegetables are tender.
Cut brisket diagonally across the grain into thin slices. Arrange
the beef and vegetables in each of 8 shallow bowls, and serve with
NOTE: If you don't have a large roasting pan, cut brisket in half,
and place in a large Dutch oven.
Recipe reprinted by permission of Cooking Light magazine. All rights
| Nutrition Facts
Yield: 8 servings
Facts per Serving
Calories: 361 Fat: 11g Carbohydrates: 36g
Cholesterol: 79mg Sodium: 682mg Protein: 29g
Fiber: 4g % Cal. from Fat: 27% % Cal. from Carbs: 40%
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