Brisket w/Sun-Dried Tomatoes - meat

Posted by : Karen Selwyn

1 (5-pound) brisket of beef
Salt and freshly ground black pepper
2 red bell peppers, seeded and coarsely chopped
2 white onions, peeled and coarsely chopped
3 tablespoons olive oil
3 medium carrots, peeled and sliced 1/2-inch thick
1/2 cup parsley, chopped
1 cup sun-dried tomatoes (not packed in oil)
1/4 cup ketchup
1 cup beef broth
3 tablespoons brown sugar

Preheat the oven to 350 degrees. Sprinkle the brisket with salt and
pepper to taste and place it, fat side up, in a heavy roasting pan.

Sauté the red peppers and onions in the olive oil until lightly browned.
Remove from the heat and scatter the mixture over the top of the
brisket. Add the carrots, parsley and sun-dried tomatoes.

In a small bowl, mix the ketchup, beef broth and brown sugar together.
Add enough water to make 2 cups of liquid, and pour around brisket. Make
sure the sun-dried tomatoes are covered by the liquid. Cover the pan
tightly with a lid or heavy-duty aluminum foil. Bake for 2 1/2 hours.
Take the brisket out of the pan and cool.

Trim off all visible fat from the cooled brisket and slice diagonally,
against the grain. Return the meat to the heavy pan with the vegetables
and gravy. When ready to serve, reheat for half an hour in a 350-degree
oven. 

Serves 12.

Original Source: THE NEW YORK TIMES PASSOVER COOKBOOK

Current Source: "Seder fare"
                 Carolyn Jung
                 SAN JOSE MERCURY NEWS (on-line edition), 3/25/99

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