Roasted Brisket
1
Points®
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.
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