- 8
- 15 mins
- 195 mins
Ingredients
- 1 large onion(s), sliced
- 2 clove(s) garlic clove(s), minced (medium)
- 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
- 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.