Brisket with Sun-Dried Tomatoes
(1 ratings)Posted by:jrt
Brisket is wonderful anytime but especially at festivals like Hanukkah. The sun-dried tomatoes add nice flavor and texture. You can also add peeled potatoes to the roasting pan to make a complete meal.
| Serves: 12 |
| Prep Time: 30 minutes Cook Time: 3.5 hours |
| Ashkenazi Meat Entree Hanukkah |
- Recipe
- Comments
Ingredients
1 1/2 cups sun-dried tomatoes, packed in oil
1 cup boiling water
1 beef brisket (4 1/2 lbs), trim all visible fat
1 tsp. salt
1 tsp. paprika
1 tsp. pepper
1/2 cup ketchup
1/4 cup packed brown sugar
2 tbs. lemon juice
8 bunches baby carrots, trimmed
1/2 lb. green beans
3 onions, sliced
Directions
- In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened.
- Season beef with salt, pepper and paprika.
- Brown beef in 1 tbs. oil using a deep pot or Dutch oven over medium heat (about 10 minutes). Remove to a plate and keep warm.
- Using the same pot, brown onion in remaining 1 tbs. oil, until tender.
- Add tomatoes with oil, ketchup, brown sugar and lemon juice and bring to a boil. Add brisket and reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and green beans and continue simmering 20 minutes or until tender.
- Remove beef and let stand 15 minutes before carving.
The sundried tomatoes are a great flavor combination with the meat. I used potatoes instead of green beans and I put them in with all vegetables when I put the meat in the oven. I browned the meat and then cooked in a covered roasting pan at 350. It was savory and delicious.
Nov 30, 2009 (report abuse)