Onion-Smothered Roast Brisket |
| Name: |
Anne Sullivan |
| Base: |
Whidbey Island NAS |
| Recipe: |
A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.
1 (2 1/2-pound) beef brisket
6 cups thinly sliced onion, separated into rings
1 cup bottled chili sauce
1/2 cup beer
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups)
1 1/2 pounds red potatoes (about 6), quartered
1/2 teaspoon seasoned salt
1/2 teaspoon garlic pepper (such as Lawry's)
1. Preheat oven to 325 degrees.
2. Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar, and Worcestershire sauce; pour over onion. Cover and bake at 325 degrees for 1 1/2 hours.
3. Stir onion into cooking liquid. Arrange carrot and potato around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender.
4. Cut brisket diagonally across grain into thin slices. Arrange beef and vegetables in each of 8 shallow bowls, and serve with sauce. Yield: 8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce).
Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.
CALORIES 361 (28% from fat); FAT 11.3g (sat 4.1g, mono 5g, poly 0.5g); PROTEIN 29.2g; CARB 35.8g; FIBER 4g; CHOL 79mg; IRON 4.2mg; SODIUM 682mg; CALC 55mg
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