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Photo of Roasted Brisket by WW

Roasted Brisket

7
Points® value
Total Time
3 hr 15 min
Prep
15 min
Cook
3 hr
Serves
8
Difficulty
Easy
Here’s a wintery classic—lightened up. Toss some potatoes in the oven with the meat to round out your menu.

Ingredients

Onion

1 large, sliced

Garlic

2 clove(s), large, minced

Baby carrots

1 pound(s)

Mushrooms

5 oz, sliced (about 2 to 2 1/2 cups)

Uncooked lean and trimmed beef brisket

2½ pound(s), trimmed, use brisket from the flat half

Canned crushed tomatoes

28 oz

Smoked paprika

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ pinch(es), crushed

Red pepper flakes

¼ tsp(s)

Fresh lemon juice

2 tbsp(s)

Sugar

2 tbsp(s)

Instructions

  1. Preheat oven to 325ºF.
  2. Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
  3. In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.
  4. Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.
  5. Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top.
  6. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.

Notes

For added colour and flavour, substitute a cup of frozen green bell pepper strips for half of the mushrooms.

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