Beef Brisket

Name: Beef Brisket
Yield: 12 servings
Ingredients: 1 tbsp (15 mL) oil; 5-7 lbs. (2.25–3.2 kg) brisket; 2 tbsp (30 mL) French Onion Dip Seasoning Mix; 1 tsp (5 mL) each salt and pepper; 4 large russet potatoes, peeled cut into 1" (2.5-cm) cubes; 8 carrots, peeled and cut into 1" (2.5-cm) chunks; 2 large onions, cut into 1" (2.5-cm) chunks; 8 garlic cloves, sliced or pressed; 1 cup (250 mL) ketchup; 4 cups (1 L) beef broth; 1 tbsp (15 mL) smoked paprika

Slow-roasted brisket with hearty vegetables and a rich, savory sauce makes a comforting centerpiece for Hanukkah and family dinners.

Ingredients

1 tbsp (15 mL) oil
5-7 lbs. (2.25–3.2 kg) brisket
2 tbsp (30 mL) French Onion Dip Seasoning Mix
1 tsp (5 mL) each salt and pepper
4 large russet potatoes, peeled cut into 1" (2.5-cm) cubes
8 carrots, peeled and cut into 1" (2.5-cm) chunks
2 large onions, cut into 1" (2.5-cm) chunks
8 garlic cloves, sliced or pressed
1 cup (250 mL) ketchup
4 cups (1 L) beef broth
1 tbsp (15 mL) smoked paprika

Directions

Preheat the oven to 350°F (175°C). Heat the oil in the 16" x 12" (40.5-cm x 30.5-cm) Cast Aluminum Roasting Pan on 2 burners over medium-high heat for 2–3 minutes.
Season the brisket with the dip mix, salt, and pepper. Carefully place the brisket in the pan and sear on both sides for 5–7 minutes, or until browned.
With the brisket fat-side up, turn the heat off. Evenly scatter the potatoes, carrots, onions, and garlic around the brisket.
Combine the ketchup, beef broth, and smoked paprika in a large bowl. Pour the mixture over the beef and vegetables.
Cover the pan with foil and bake for 3–4 hours, or until the beef is tender and the sauce has thickened.
Remove the brisket from the pan and slice thinly against the grain. Using a slotted spoon, remove the veggies from the pan. Skim off any excess fat from the sauce and spoon over the brisket before serving with the vegetables.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 490, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 1,130 mg, Carbohydrate 29 g, Fiber 3 g, Sugars 9 g (includes 5 g added sugar), Protein 50 g

Cook's Tips:

Brisket is typically sold as either a flat or point cut. The flat is leaner, while the point has more fat. Both are great choices for this recipe, though the point will render more fat during cooking.