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  • Healthy Serving: Recipe Directory

  • Roast Brisket

  • Trimming the fat from the brisket before cooking it significantly reduces the amount of fat in this dish. Shop for a single, pre-trimmed brisket, and trim any remaining fat at home. A shortcut: If you use red bliss potatoes, you won't need to peel them before cooking.


    • 3-4 lb. beef brisket
    • 3 onions, sliced
    • 8 carrots
    • 10 small potatoes
    • 2 parsnips
    • ¾ c. tomato paste
    • Water
    • 2 cloves garlic, minced


    Preheat oven to 350°. Peel and chunk carrots and parsnips. Peel potatoes and cut them in half. Trim any fat from the roast and place it in a Dutch oven. Add the vegetables. Mix tomato paste and 3 cups water, and pour the mixture over the meat and vegetables. Cover and roast for 3 to 4 hours, or until the meat is cooked. Check about every half hour to make sure there is still water in the pot; if too much water has evaporated, add more accordingly.

    Recipe from Lifespan Corporate Services marketing and communications department. More about Lifespan Corporate Services