Brisket With Vegetables Recipe

Name: Brisket With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brisket: approx. 7 lbs; 1st or center cut.; Vegetable Oil: 1/4 cup.; Chicken Stock: 3-4 cups; fresh (if packaged, use dark).; Sherry or Sherry Vinegar: 1 cup.; Carrots: 1 lb; sliced lengthwise approx. 2 inches.; Baby Potatoes: 1 lb; quartered.; Onion: 2 small; halved.; Celery: 2-3 stalks; sliced lengthwise approx 2 inches.; Garlic: 3-4 medium cloves; halved.; Kosher Salt: 2 tsp.; White Pepper: 2 tps.; Paprika: 1 TBL.

Servings: persons

Brisket: approx. 7 lbs; 1st or center cut.
Vegetable Oil: 1/4 cup.
Chicken Stock: 3-4 cups; fresh (if packaged, use dark).
Sherry or Sherry Vinegar: 1 cup.
Carrots: 1 lb; sliced lengthwise approx. 2 inches.
Baby Potatoes: 1 lb; quartered.
Onion: 2 small; halved.
Celery: 2-3 stalks; sliced lengthwise approx 2 inches.
Garlic: 3-4 medium cloves; halved.
Kosher Salt: 2 tsp.
White Pepper: 2 tps.
Paprika: 1 TBL.

1
Preheat oven to 350 degrees with rack placed in the middle.
2
On stove, preheat oil and garlic in heavy 3-4 inch deep metal roasting pan (can use glass if necessary).
3
Rub dry brisket with one tsp salt & one tsp pepper; brown over medium-high heat for 5-6 minutes per side (begin with fat side down). Meat can be cut into pieces either to fit pan or if different thicknesses.
4
Slowly add sherry (or sherry vinegar) to pan over medium-low and bring to slow boil.
5
Remove from heat; add stock; cover tightly with lid or foil; place in oven for two hours.
6
Add carrots, potatoes, onions, & celery; recover; continue cooking for 30-45 minutes (until tender to fork probe).
7
Remove pan from oven; cool to room temperature; refrigerate at least 12 hours.
8
Again, preheat oven to 350 degrees with rack placed in the middle.
9
Place meat on cutting board; remove fat from brisket; slice across grain to 1/4 inch thick.
10
Skim fat from juice and vegetables.
11
Return meat to pan; add remaining salt & pepper (to taste, if needed); add paprika; reheat thoroughly 30-40 minutes.
12
Serve on platter able to accommodate vegetables and juice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Brisket: approx. 7 lbs; 1st or center cut., Vegetable Oil: 1/4 cup., Chicken Stock: 3-4 cups; fresh (if packaged, use dark)., Sherry or Sherry Vinegar: 1 cup., and more.

Yes, Brisket With Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brisket With Vegetables

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