Tuesday, January 11, 2011

Slow-Roasted Beef Brisket

4-6 lb. beef brisket
4 cloves garlic, minced
1/4 cup raw brown sugar
1 TBSP paprika
2 tsp sea salt
1/2 tsp black pepper
4 large onions, sliced
1/2 cup beef broth or water

8-16 oz whole mushrooms (optional)
4-6 quartered potatoes (optional)
3-4 carrots, cut into 1/2 inch chunks (optional)

Combine garlic, brown sugar, and spices in a small bowl. Rub into all sides of the brisket. Wrap it tightly with plastic wrap and refrigerate for at least 6 hours.

Unwrap and place brisket in a roasting pan with the sliced onions, and add the beef broth or water. Cover tightly with the roasting pan lid and roast it, undisturbed, at 325˚ for 3 hours. Uncover, add optional vegetables if desired, and roast for an additional hour, basting occasionally with the juices from the pan. Let it sit for about 30 minutes at room temperature before slicing, and serve with juices from the pan.

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