Brisket - Roasted Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 full brisket 6 - 7 lbs.
1 large onion - course chop
1 med. pepper - course chop
3 small carrots - sliced not to small
Salt and pepper
1 44oz. bottle of ketchup
water
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Directions: |
Directions:Heat oven to 300º. Place rack in the center of the oven. Rinse the brisket at pat dry. Score the fat side of the brisket. Salt and pepper the meat and let it sit at room temperature for about 1/2 hour. Meanwhile chop your vegetables.
Pile the vegetables starting with the onions on top of the fat side of the brisket. Cover the vegetables and the entire sides of the brisket with ketchup. This should be fairly heavy. Add water to any ketchup left in the bottle and shake it up. Pour this mixture around the brisket in the pan. Let it cook slowly for about 2 to 2 1/2 hrs. Check by inserting a fork. It should only bleed a very little. If it bleeds to much let it cook longer. Remove from the oven when just about done and let cool until it is just warm. Put the vegetables to one side in the pan. Remove roast and slice with a roast beef carving knife across the grain in 1/8" slices. Remove most of the fat that is left as you slice it. Replace the meat into the pan and cover with the vegetables. Finish cooking the sliced meat. Add some water if you need to. Not too much, just enough to cover the bottom of the pan. Move the meat a bit so the gravy will get between the slices. Cover when reheating. |
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Number Of
Servings: |
Number Of
Servings:28 slices |
Preparation
Time: |
Preparation
Time:30 min. + 2 1/2 hr. cooking time |
Personal
Notes: |
Personal
Notes: When you remove the meat make a gravy with the vegetables that have dropped form the roast. Add a little more ketchup if it needs it. Serve with mashed potatoes. Yummy. The roast will shrink to almost 1/2 so plan your portions accordingly. It never hurts to have leftover brisket in the freezer.
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