Made this for Hannukah dinner and it was a big hit with the family. The only downside for me was the fact that the potatoes were competing with the latkes and it ended up being potato overload. Will definitely make again.
Onion-Smothered Roast Brisket and Vegetables
A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.
Yield: 8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce)
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Amount per serving
- Calories: 361
- Calories from fat: 28%
- Fat: 11.3g
- Saturated fat: 4.1g
- Monounsaturated fat: 5g
- Polyunsaturated fat: 0.5g
- Protein: 29.2g
- Carbohydrate: 35.8g
- Fiber: 4g
- Cholesterol: 79mg
- Iron: 4.2mg
- Sodium: 682mg
- Calcium: 55mg
- 1 (2 1/2-pound) beef brisket
- 6 cups thinly sliced onion, separated into rings
- 1 cup bottled chili sauce
- 1/2 cup beer
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 pound carrots, cut into 1 1/2-inch-thick pieces (about 2 cups)
- 1 1/2 pounds red potatoes (about 6), quartered
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic pepper (such as Lawry's)
- Preheat oven to 325°.
- Trim fat from brisket. Place brisket in a large roasting pan; top with onion. Combine chili sauce, beer, sugar, and Worcestershire sauce; pour over onion. Cover and bake at 325° for 1 1/2 hours.
- Stir onion into cooking liquid. Arrange the carrots and potatoes around brisket; spoon cooking liquid over vegetables. Sprinkle seasoned salt and garlic pepper over meat and vegetables. Cover and bake an additional 1 1/2 hours or until vegetables are tender.
- Cut brisket diagonally across the grain into thin slices. Arrange the beef and vegetables in each of 8 shallow bowls, and serve with sauce.
- Note: If you don't have a large roasting pan, cut brisket in half, and place in a large Dutch oven.
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