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