- Total Time
Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.
uncooked onion(s)1 large, sliced
garlic clove(s)2 medium clove(s), minced
uncooked baby carrots1 pound(s)
fresh mushroom(s)5 oz, sliced (about 2 to 2 1/2 cups)
uncooked lean and trimmed beef brisket2 ½ pound(s)
canned crushed tomatoes28 oz
table salt¾ tsp
black pepper¼ tsp
crushed red pepper flakes¼ tsp
fresh lemon juice2 Tbsp
- 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 c vegetables with sauce