Sweet and sour brisket dinner
Uncooked flat cut lean trimmed beef brisket
1½ tsp, divided
1 tsp, divided
Uncooked sweet onions
2 medium, sliced
Canned crushed tomatoes
Unsalted beef stock
Unpacked brown sugar
Uncooked baby potatoes
1 pound(s), peeled and cut into thick wedges
4 large, peeled and cut in half crosswise
4 Tbsp, chopped (optional)
- Preheat oven to 300°F. Heat a Dutch oven or braisier over medium-high heat. Sprinkle brisket evenly with ½ tsp salt and ¼ tsp pepper. Add brisket to pan and cook until well browned, about 5 minutes per side. Remove brisket from pan.
- Recoat pan with cooking spray. Add onions and cook until just starting to soften, 3 to 4 minutes. Stir in tomatoes, beef stock, vinegar, sugar, and remaining 1 tsp salt and ¾ tsp pepper. Bring to a boil.
- Nestle brisket in tomato mixture. Cover pan and bake at 300°F for 2 hours. Remove pan from oven and add potatoes, turnips, and carrots. Cover and bake at 300°F until vegetables and beef are tender, about 1 hour. Cut brisket across the grain into thin slices. Garnish with parsley, if desired.
- Serving size: about 3 oz brisket and 1 cup vegetables