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Brisket and Vegetables Recipe

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This recipe for Brisket and Vegetables is from Zouka's Middle Eastern Cuisine and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 to 5 lb brisket
1/4 cup vegetable oil
3 large onion (cut thick slices)
5 cloves garlic whole
6 large carrots (peeled and cut to a large and thick slices)
5 cup beef or chicken stock
3 bay leaves
1/4 cup oil
1 tsp all-spice
1 tsp black pepper
1 package onion soup
1 cup ketchup
1 cup red wine (or whichever you prefer)



Directions:
Directions:
Rub brisket with all the spices with ketchup, oil, and onion soup mix.
Place the vegetables in the bottom of the large baking pan and place the brisket on top. Preheat oven on 450º and put the brisket in oven fat side up for 15 min. Pull the brisket out and add the wine and stock. Mix and cover tightly with aluminum foil and lower oven to 350º .

Bake in the oven for 3 hours until the briskets is tender. Shut the oven off, take out the pan to rest before carving. Cut into thin slices and arrange in a serving plate with the sauce and vegetables.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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