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5 to 6 lbs. beef brisket, very well trimmed
salt & pepper
3 cloves minced garlic
2 cups sliced onions
l-l/2 cups ketchup
l/4 cupWorcestershire sauce
2 tsps. thyme
l lb. carrots, peeled and sliced on the diagonal, l/2″ thick
l lb. small yams, peeled and sliced l/2″ thick
2 cups (l2 oz.) pitted prunes
Heat oven to 325. Season brisket on all sides with s&p. Place in shallow roasting pan larger than brisket. Sprinkle with garlic. Cover top of brisket with onions and ketchup; drizzle with Worcester sauce and sprinkle with thyme. Pour over water to a depth of l/4″. Cover loosely with foil and roast l hr. baste and add water if needed to maintain l/4″ level. Cover and roast 2 more hrs. basting and adding water as needed. After a total of 3 hrs. add carrots around brisket; baste. Add water if needed, cover and roast 45 mins. longer. Add yams and prunes. Add water if needed; roast about l hr. longer until veggies and brisket are tender. Let stand l0 mins. Slice brisket across the grain. Serve with prunes, vbeggies and pan juices. Accompany with potato latkes.
Serves 8 Concord Monitor

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