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Brisket with Sun-Dried Tomatoes
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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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

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Ashkenazi Meat Entree

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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


  1. In cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened.
  2. Season beef with salt, pepper and paprika.
  3. 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.
  4. Using the same pot, brown onion in remaining 1 tbs. oil, until tender.
  5. 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.
  6. Remove beef and let stand 15 minutes before carving.

Reader Comments

Kelly says...
Rating is

sounds wonderful!
Sep 5, 2011 (report abuse)

STEFFANI says...
Rating is 5

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)



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