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