Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

A meat-and-three classic, this dish puts meat and potatoes squarely in the center of the plate, yet leaves room for more.

Recipe by Cooking Light March 2000

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Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 3 ounces beef, 1 cup vegetables, and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

Nutrition Facts

361 calories; calories from fat 28%; fat 11.3g; saturated fat 4.1g; mono fat 5g; poly fat 0.5g; protein 29.2g; carbohydrates 35.8g; fiber 4g; cholesterol 79mg; iron 4.2mg; sodium 682mg; calcium 55mg.
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