Roasted Brisket Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large brisket 5 or 6 lbs.
1 28 oz. can of crushed tomatoes
2 medium onions chopped not to small
3 carrots. sliced and then cut in half
1 or 2 peppers chopped same as onions and carrots
1 large bottle of ketchup - 38 oz.
water
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Directions: |
Directions:Heat oven to 300º. In a large roasting pan, put in the crushed tomato. Rinse the brisket and place fat side up on top of the tomato. Put the carrots, pepper and onions on top of the brisket. Cover the entire brisket and the vegetables with the ketchup. Add water to the pan so that it is about half way up the brisket, maybe 3/4 inch all the way around. If you are making this is a deep roaster use the cover to seal. I always make them in a regular roaster and seal it with foil. Place in the oven and forget about it for about 2 1/2 hours. Be careful when you lift the foil as the steam will burn you. Take it out and let it cool until it is just warm. Place the brisket on a cutting board. Push the vegetables to one side of the cutting board. Slice the brisket across the grain , not to thin or it will fall apart.Trim the fat off the brisket as you slice it. Return the sliced brisket to the pan. Put all the vegetables and ketchup back on top of the brisket. Finish cooking or just warming the brisket depending on size open, no foil. The top should just brown. If it gets to brown cover lightly until ready to serve. |
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Number Of
Servings: |
Number Of
Servings:depends on size and slice |
Preparation
Time: |
Preparation
Time:30 min. plus cooking time |
Personal
Notes: |
Personal
Notes: Rule of thumb for cooking time is 35 to 40 min a lb. It is alright if it is not fully cooked when you slice it as you will continue cooking before serving. Also it is best make a day or two ahead to allow the gravy to soak into the sliced brisket.
Enjoy
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