Wholesome Brisket With Roasted Vegetables

---------- Recipe via Meal-Master (tm) v8.04

Title: Wholesome Brisket With Roasted Vegetables
Categories: New, Text, Import
Yield: 1 servings


4 3/4 lb to 5 lb brisket, trimmed but
: not completely
1 head garlic, top 1/4-inch
: sliced off
4 ts olive oil
3 sm onions (about 12 ounces
: total),
: peeled, root end kept intact
: cut in half lengthwise,
: ea half cut into 3 wedges
1 lb carrots, trimmed, peeled,
: and cut into 3- to 4-inch
: pieces
1/2 c water
2 c drained and mushed whole
: plum tomatoes
: plus 1/4 cup reserved
: roasting liquid or
: one 16-ounce can whole
: tomatoes with liqui
1 sm bay leaf
: Kosher salt -- to taste
: Freshly ground black pepper
: to taste

Place one rack in the center of the oven and another
in the bottom. Heat oven to 500 degrees F.

Place brisket, fat side down, in a 14 x12 x 2-inch
roasting pan. It's

best not to use a shallow pan for this, or later the
juices might run

over and out. Put the garlic in the pan. Drizzle with
1 teaspoon of the oil. Using your hands, rub oil onto
garlic.

Put the onion wedges and carrots into a smaller, 12 x
8 x 1 1/2-inch roasting pan. Drizzle with remaining
oil. Using your hands, rub oil over all the pieces
until they are well coated. Arrange onion wedges on
their sides, so that they touch carrots as little as
possible.

Roast vegetables on center rack of oven for 30
minutes. Turn with a spatula. Roast 15 minutes more.
Roast the brisket simultaneously on the bottom rack of
the oven for 15 minutes. Turn over so fat side is up.
Roast 30 minutes more.

Remove both pans from oven. Lower heat to 275 degrees
F, leaving the door ajar a minute or two to reduce
temperature more quickly. Leave the brisket and garlic
in the large pan and add 1/4 cup of the water. The
water should bubble up from the heat of the pan; if it
does not, put pan on the stove over medium-high heat.
With a wooden spoon, scrape around the brisket to
scoop up and remove the brown bits from the bottom of
pan.

Put the onions and carrots into the brisket pan. Put
the smaller pan on top of the stove. Add the remaining
water and bring contents to a boil while scraping the
bottom vigorously with a wooden spoon. Pour liquid
into brisket pan.

Add roasted plum tomatoes and reserved roasting liquid
or, if using canned tomatoes, stick a small knife into
the opened can of tomatoes. Run it back and forth
through the tomatoes and puree until only small pieces
remain. Pour contents over vegetables and around
brisket. Put the bay leaf into the liquid. Cover
tightly with foil.

Roast on center rack of oven for 3 1/2 hours. Remove
foil, increase temperature to 500 degrees F, and roast
15 minutes more or until brisket is nicely browned.

Remove. Sprinkle with salt and pepper. With the back
of a spoon, smush the softened garlic out of each
section and into the liquid. Throw the empty papers
away. Transfer brisket to a platter and cover brisket
with a tent of foil. Use slotted spoon to transfer
vegetables to a large serving bowl or plate. Discard
the bay leaf. Pour remaining liquid into a measuring
cup. Let sit long enough for the fat to rise to the
surface, about 15 minutes. Skim fat off surface.

To serve, cut brisket against the grain into long thin
strips. Arrange 2 to 3 slices on each plate. Spoon on
some of the vegetables, and moisten everything with a
generous amount of the liquid.

Yield: 8 servings

Recipe By : COOKING LIVE SHOW #CL8746

From: "Angele And Jon Freeman" <jfreemadate: Mon, 28
Oct 1996 10:03:35 -0500

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