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Name: Brisket in Natural Gravy
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 4 Whole carrots; 2" slice; 4 c -Water approximately; 1/4 ts Fresh ground pepper; 4 md Onions; sliced; 2 ts Salt; 4 lb Beef brisket; 2 Bay Leaves; 6 cl Garlic; crushed

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INGREDIENTS

4 Whole carrots; 2" slice
4 c -Water approximately
1/4 ts Fresh ground pepper
4 md Onions; sliced
2 ts Salt
4 lb Beef brisket
2 Bay Leaves
6 cl Garlic; crushed

Servings

INSTRUCTIONS

This brisket is better if prepared a day ahead and refrigerated over night; so that the congealed fat can easily be removed.The brisket and strained juices should be reheated together... Preheat the oven to 375 deg.Place the brisket together with the onions carrots,bay leaves,garlic,salt and pepper,in heavy duty Dutch Oven or heavy roasting pan with a tightly fitting cover.Add enough water to just cover the meat.Cover tightly and cook in preheated oven for 2 1/2 to 3 hours,until the brisket is fork tender.Remove the brisket to a platter.Strain the pan juices and discard the carrots and onions,or save,and serve as a vegetable side dish.Reheat the pan juices in a saucepan. Slice the brisket and serve the pan juices in a gravy boat.Serve with kasha Varnishkes,or mashed potatoes.The left over brisket makes wonderful sandwichs.

NOTES

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Brisket in Natural Gravy

4 Whole carrots; 2" slice
4 c -Water approximately
1/4 ts Fresh ground pepper
4 md Onions; sliced
2 ts Salt
4 lb Beef brisket
2 Bay Leaves
6 cl Garlic; crushed

This brisket is better if prepared a day ahead and  refrigerated over night; so that the congealed fat can  easily be removed.The brisket and strained juices  should be reheated together... Preheat the oven to 375  deg.Place the brisket together with the onions  carrots,bay leaves,garlic,salt and pepper,in heavy  duty Dutch Oven or heavy roasting pan with a tightly  fitting cover.Add enough water to just cover the  meat.Cover tightly and cook in preheated oven for 2  1/2 to 3 hours,until the brisket is fork tender.Remove  the brisket to a platter.Strain the pan juices and  discard the carrots and onions,or save,and serve as a  vegetable side dish.Reheat the pan juices in a  saucepan. Slice the brisket and serve the pan juices  in a gravy boat.Serve with kasha Varnishkes,or mashed  potatoes.The left over brisket makes wonderful  sandwichs.

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Nutrition

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Serving Size: 1 Serving (186g)
Recipe Makes: 10 Servings

Calories: 287
Calories from Fat: 121 (42%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 4.7g	24 %
	Monounsaturated Fat 6.3g
	Polyunsanturated Fat 0.4g
Cholesterol 112.5mg		35 %
Sodium 144.1mg		5 %
Potassium 618.3mg		16 %
Total Carbohydrate 1.4g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.8g
Protein 37.8g		54 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 287

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