Roast Brisket Of Beef

Recipe Ingredients

1 tablespoon	15ml	Minced garlic
1 teaspoon	5ml	Salt
2 teaspoons	10ml	Paprika
1/2 teaspoon	2.5ml	Pepper
4 1/2 lbs	2043g / 72oz	Brisket of beef
2 tablespoons	30ml	Vegetable oil
3 1/2 cups	218g / 7.7oz	Chopped onion
1 teaspoon	5ml	Thyme
1		Bay leaf
1 cup	237ml	Chicken broth
1 1/2 lbs	681g / 24oz	Small red potatoes
1 lb	454g / 16oz	Carrots - cut up

Recipe Instructions

Combine garlic, salt, ginger, paprika, and pepper. Rub into beef. Wrap brisket tightly and place in refrigerator overnight. Preheat oven to 325F. Heat oil in a large Dutch oven. Add brisket and brown on all sides.

Transfer to a plate. Add onions to pan. Cover and cook for 2 minutes. Stir in chicken broth and add bay leaf. Bring mixture to a boil. Return brisket to pan. Cover tightly with foil and lid. Cook for 2 1/4 hours. Add potatoes and carrots. Continue baking for 45 minutes.

Transfer brisket and vegetables to serving platter. Skim fat from juices in pan and discard. Serve juices with brisket.

Source:
Concord Hospital Admitting Cookbook

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