Roast Brisket Of Beef - Just Dutch Oven Recipes

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Roast Brisket Of Beef

1 tablespoon minced garlic
1 teaspoon salt
2 teaspoons paprika
1/2 teaspoon pepper
4 1/2 pounds brisket of beef
2 tablespoons vegetable oil
3 1/2 cups chopped onion
1 teaspoon thyme
1 bay leaf
1 cup chicken broth
1 1/2 pounds small red potatoes
1 pound carrots -- cut up

Combine garlic, salt, ginger, paprika, and pepper. Rub into beef. Wrap brisket tightly and place in refrigerator overnight. Preheat oven to 325F. Heat oil in a large Dutch oven. Add brisket and brown on all sides.

Transfer to a plate. Add onions to pan. Cover and cook for 2 minutes. Stir in chicken broth and add bay leaf. Bring mixture to a boil. Return brisket to pan. Cover tightly with foil and lid. Cook for 2 1/4 hours. Add potatoes and carrots. Continue baking for 45 minutes.

Transfer brisket and vegetables to serving platter. Skim fat from juices in pan and discard. Serve juices with brisket.