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      RECIPE TITLE "Onion-Smothered Roast Brisket and Vegetables Recipe"
    Source: Cooking Light magazine,
    Courtesy of: Cooking.com

    yields Serves 8time--- difficultyeasy

    A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.

      RECIPE INGREDIENTS

    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)

      RECIPE METHOD

    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 sauce.

    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 reserved.

      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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