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WHAT'S FOR DINNER? DUTCH OVEN BRISKET with POTATOES & CARROTS


5 lb brisket, fat trimmed
1 T olive oil
salt & pepper to taste
1 lg onion, quartered
6 oz tomato paste
4 cloves minced garlic
2-4 C beef broth
1 small bag baby carrots
3 potatoes
parsley, to taste

In oil, brown brisket on all sides in a Dutch oven pot. Cover. Place rest of ingredients (except for potatoes & parsley) in pot and bake for 2 hours on  375°. Remove brisket & slice. Return to pot, add potatoes, cover and cook another 3-4 hours on 325°.

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