Roasted Brisket

By blum099

POINTS® Value: 5
Servings: 8
Preparation Time: 15 min
Cooking Time: 180 min
Level of Difficulty: Easy

Here is a Jewish holiday classic — lightened up. Toss some potatoes in the oven with the meat to round out your meal.

Ingredients

• 1 large onion(s), sliced
• 2 medium garlic clove(s), minced
• 1 pound(s) baby carrots
• 5 oz mushroom(s), sliced (about 2 to 2 1/2 cups)
• 2 1/2 pound(s) raw lean beef brisket, trimmed, use brisket from the flat half
• 28 oz canned crushed tomatoes
• 1 tsp paprika
• 3/4 tsp table salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 Tbsp fresh lemon juice
• 2 Tbsp sugar

Preparation

Step 1

Preheat oven to 325ºF.

Spread onion slices and garlic on bottom of a nonstick roasting pan; top with carrots and mushrooms. Arrange beef over vegetables.

In a mixing bowl, combine tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice and sugar; stir to dissolve sugar.

Pour tomato mixture over brisket and vegetables; tightly cover with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from oven; uncover, stir and use pan juices to baste meat. Return brisket to oven and roast for about 1 hour more, uncovered, basting every 15 minutes.

Remove pan from oven and let stand for 10 minutes before slicing into 1/4-inch thick pieces. Serve meat and vegetables with sauce spooned over top. Yields about 3 ounces of beef plus 3/4 cup of vegetables and sauce per serving.
Notes
For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.