3 hr 30 min
Here is a Jewish holiday classic—lightened up. The brisket is roasted on top of a bed of sliced onions, chopped garlic, baby carrots, and fresh mushrooms. Everything is then coated with a savory mixture of crushed tomatoes, paprika, lemon juice, sugar for a touch of sweetness, and red pepper flakes for a touch of heat. You can also toss some potatoes in the oven with the meat to round out your meal. Or serve with barley or rice to sop up all of the delicious gravy. For added color and depth of flavor, you can substitute a cup of frozen green bell pepper strips for half of the mushrooms. Bonus: The leftover meat makes delicious lettuce wraps or sandwiches.
1 large, sliced
2 medium clove(s), minced
Uncooked baby carrots
5 oz, sliced (about 2 to 2 1/2 cups)
Uncooked lean and trimmed beef brisket
Canned crushed tomatoes
Crushed red pepper flakes
Fresh lemon juice
- Preheat oven to 325ºF.
- Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.
- In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice, and sugar; stir to dissolve sugar.
- 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.
- Remove pan from oven and let stand for 10 minutes before slicing beef into 1/4-inch-thick pieces. Serve meat and vegetables with sauce spooned over top.
- Serving size: 3 oz beef plus 3/4 cup vegetables with sauce