Savory Roast Brisket
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Posted by:jrt
Sephardic brisket is typically not sweetened with molasses or brown sugar (or even ketchup). If savory is your preference (it's mine) then try this recipe. You can also add small round potatoes to the roasting pan for the last hour of cooking (add salt if you do). You can also try cooking on stove top over low heat for three hours (covered).
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Ingredients
4 lb. brisket of beef
2 tbl. olive oil
3 tbs. cake meal
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
2 cups stewed tomatoes
2 medium onions, sliced
1 small green bell pepper, diced
1/2 cup diced celery.
Directions
- Heat olive oil in a heavy roasting pan and brown meat slowly on all sides.
- Combine cake meal, salt, pepper and garlic powder and sprinkle over brisket.
- Add tomatoes, onions, green pepper and celery.
- Cover pan and roast at 350 degrees for 3 hours or until tender. Add water, if necessary.
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