Braised Brisket with Root Veg­eta­bles

Sur­prise! Cola, gar­lic, herbs and Worces­ter­shire add the right amount of piz­zazz to ten­der, slowly braised beef with veg­gies!

Woman's World - - Recipes To Collect -

1 small onion, minced 2 minced cloves gar­lic, 1 tsp. dried rose­mary 1 tsp. dried thyme 1 tsp. salt 1/4 tsp. pep­per 4 lb. beef brisket 1 cup cola 1 cup chicken broth 1/3 cup all-pur­pose flour 2 Tbs. Worces­ter­shire sauce 2 Tbs. packed brown su­gar 2 lbs. sweet pota­toes, about 6, peeled, cut into 2" pieces 1 lb. car­rots, about 4, cut in 2" pieces 1/2 cup pit­ted prunes 1/2 cup dried apri­cots Pre­heat oven to 350° F. Com­bine onion, gar­lic, rose­mary, thyme, salt and pep­per; rub over all sides of brisket. Place brisket in roast­ing pan. In bowl, whisk to­gether cola, broth, flour, Worces­ter­shire sauce and brown su­gar; pour over brisket; cover tightly with foil. Roast 2 hours.

Add sweet pota­toes and car­rots to roast­ing pan; re­cover with foil. Roast 1 1/2 hours, adding prunes and apri­cots af­ter 40 min­utes, or un­til brisket and veg­eta­bles are ten­der. Trans­fer brisket to serv­ing plat­ter; us­ing slot­ted spoon, trans­fer veg­eta­bles and fruit to plat­ter. Cover loosely with foil to keep warm.

Place roast­ing pan with juices over 2 burn­ers on medium heat; cook pan juices, whisk­ing, un­til re­duced and slightly thick­ened, about 5 min­utes. Serve with brisket.

Servings: 8 Calo­ries: 569 Pro­tein: 49 g. Fat: 22 g. (8 g. sat.) Trans fat: 1 g. Chol.: 153 mg. Carbs.: 46 g. Sodium: 701 mg. Fiber: 6 g. Su­gar: 22 g. Kitchen time: 30 min­utes. To­tal time: 4 hours.

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