RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Brisket w/Green Pepper - meat
4-5 pound first cut brisket 2 onions, finely chopped 2 green pepper, chopped 2 cloves garlic, minced 2 tsp. paprika 1 tsp. black pepper 2 T. green peppercorns in brine 10 small potatoes, peeled 4 large carrots, peeled and cut into 2 inch pieces Preheat oven to 325°. Put half of vegetables on bottom of large roaster. Rub brisket with paprika. Put brisket on vegetables; cover with remaining vegetables and peppercorns and spices. Put carrots and potatoes around brisket. Cover pan with two heavy layers of foil. Bake for 4-5 hours. Ruth's Kitchen (Reingold)
