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Beef Brisket with Browned Potatoes Recipe

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This recipe for Beef Brisket with Browned Potatoes is from Mimi's Kitchen, 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:  
6 to 7 lb. beef brisket
salt and pepper
2 medium onions
2 medium carrots
2 celery stalks
1 large tomato
2 1/2 lbs. new potatoes, scrubbed
1/3c. butter or margarine
1/4c. all-purpose flour
Directions:
Directions:
1. Preheat oven to 350º. Sprinkle brisket with salt and pepper;
place in large skillet. Brown meat on fat side only, over high heat.

2. Thinly slice onions, slice carrots and celery in 1 inch pieces.

3. Pour boiling water over tomato in bowl; let stand several
minutes, then peel and cut in chunks.

4. When meat is browned, remove to a large Dutch oven.

5. Add onion to skillet; sauté until golden.

6. Spoon onion over meat, surround with celery, carrot and
tomato. Add 1c. water.

7. Roast, covered, 2 1/2 to 3 hours until meat is tender.

8. During the last hour of meat cooking, place potatoes in
saucepan. Add 1/2 tsp. salt and boiling water to measure
2". Boil gently, covered, 20 minutes. Drain and cool.

9. Peel potatoes and salt lightly all over.

10. Melt butter in large skillet over medium heat. Add potatoes,
cook 5 min., then turn to brown on all sides.

11. Remove brisket to serving platter and surround with potatoes.
Keep warm.

12. Strain pan juices and press vegetables through strainer. Skim fat.

13. In a small bowl, combine flour with 1/4c. water; stir until smooth.

14. Add to pan juices, along with pureed vegetables. Bring to a boil,
stir until thickened. Serve with brisket.

 

 

 

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