Braised Brisket and Vegetables |
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Prep Time: 35 Minutes Cook Time: 180 Minutes |
Ready In: 215 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) veg oil |
3 pound(s) beef brisket |
1 teaspoon(s) kosher salt |
1 teaspoon(s) pepper |
1 pound(s) carrots |
1 pound(s) small red potatoes |
1 piece(s) onions |
1/4 cup(s) tomato paste |
5 cup(s) low sodium chicken broth |
1/4 cup(s) cider vinegar |
2 tablespoon(s) worcestershire sauce |
Directions:
1. Heat oven to 350. Heat the oil in a 5 to 6 quart Dutch oven over medium high heat. Season the meat with salt and pepper. Add the brisket to the Dutch oven and brown on all sides. Transfer to a plate.
2. Add carrots, potatoes, onions and salt and pepper to the Dutch oven and cook, stirring occasionally until the vegetables start to soften, 5 to 7 minutes. Mix tomato paste with chicken broth. Add the broth, vinegar and Worcestershire sauce to the pot and stir to combine.
3. Nestlé the brisket in the vegetables and bring to a boil. Cover and transfer to the oven. Cook until the brisket is tender 3 to 3 1/2 hours. Let rest for at least 10 minutes before eating.
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