Brisket With Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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It was called Channukah Brisket but I wanted something more descriptive. Ingredients:
1 1/2 cups sun-dried tomatoes packed in oil |
1 cup boiling water |
1 (4 1/2 lb) beef brisket |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon pepper |
2 tablespoons vegetable oil, divided |
1/2 cup ketchup |
1/4 cup brown sugar, packed |
2 tablespoons lemon juice |
8 bunches baby carrots, trimmed |
1/2 lb green beans |
3 onions, sliced |
Directions:
1. In cup, combine Sundried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika.
2. In sauce pot or Dutch oven over medium heat, brown beef in 1 tablespoon hot oil 10 minutes, turning once. Remove to plate; keep warm.
3. In the same pot over medium heat, cook onion in remaining 1 tablespoon hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil.
4. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes.
5. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.
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