Brisket, a big flat roast, requires a large Dutch oven. A roasting pan with a tight-fitting lid will work as well for this recipe.

Jeanne Thiel Kelley
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
11 servings (serving size: 3 ounces meat, 1/2 cup vegetables, and about 2 tablespoons cooking liquid)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 350º.

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  • Heat oil in a large Dutch oven over medium-high heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan. Add onion to pan; sauté 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic, and bay leaf to pan; bring to a simmer. Cover and bake at 350° for 1 1/2 hours.

  • Add squash, potato, and apricots to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove bay leaf from pan; discard. Remove brisket from pan; cut diagonally across the grain into thin slices. Sprinkle with parsley. Serve with vegetables and cooking liquid.

Nutrition Facts

329 calories; calories from fat 25%; fat 9.3g; saturated fat 3.4g; mono fat 4.2g; poly fat 0.4g; protein 31.3g; carbohydrates 25.9g; fiber 3g; cholesterol 42mg; iron 3.7mg; sodium 383mg; calcium 62mg.