Braised Brisket slow cooked in the oven with potatoes, carrots and onions. Slicing the brisket half-way through cooking assures that the meat is tender and flavorful.
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Cuisine: not set
1 large beef brisket (about 5 lbs trimmed of all fat)
1 tbsp cake meal (or flour if not for Passover, rice flo
freshly ground black pepper
1 tbsp olive oil
4 large white onions (peeled and thickly sliced)
3 tbsp tomato paste
4 cloves garlic (peeled and quartered)
2 cups fat free beef broth
3 large carrots (peeled and trimmed 2 inches long)
8 medium red potatoes (32 oz total quartered)
1/4 cup chopped fresh parsley (for garnish)
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