1. Sprinkle the salt and pepper over the brisket and rub with the garlic. Sear the brisket in the oil and then place, fat side up, on top of the onions in a large casserole. Cover with the tomatoes, red wine, celery, bay leaf, thyme, and rosemary. 2. Cover and bake in a preheated 325-degree oven for about 3 hours, basting often with pan juices. 3. Add the parsley and carrots and bake, uncovered, for about 30 minutes more or until carrots are cooked. To test for doneness, stick a fork in the flat (thinner or leaner end of the brisket). When there is a light pull on the fork as it is removed from the meat, it is "fork tender." 4. This dish is best prepared in advanced and refrigerated so that the fat can be easily skimmed from the surface of the gravy. Trim off all the visible fat from the cold brisket. Then place the brisket, on what was the fat side down, on a cutting board. Look for the grain?that is, the muscle lines of the brisket?and with a sharp knife, cut across the grain. 5. When ready to serve, reheat the gravy. 6. Put the sliced brisket in a roasting pan. Pour the hot gravy on the meat, cover, and reheat in a preheated 350-degree oven for 45 minutes. Some people like to strain the gravy, but I prefer to keep the onions because they are so delicious. Serve with farfel (boiled egg barley noodles), noodle kugel, or potato pancakes. A colorful winter salad goes well with this. Airdate: 4/10/98: To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on 4/15/98 Recipe by: Jewish Cooking in America by Joan Nathan Posted to MC-Recipe Digest by Barb at PK
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (991g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 169 (17%)|
|Amt Per Serving||% DV|
|Total Fat 18.8g||25 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 0mg||0 %|
|Sodium 52mg||2 %|
|Potassium 1457.6mg||38 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 30.3g|
|Protein 2.7g||4 %|
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.
Calories per serving: 1002
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!