Roasted Beef Brisket with Vegetables

My birthday is always interesting as an adult/mom/wife. I enjoy cooking, so it can be fun making food for my own birthday. But, I also don’t want anything that would be exhausting or boring. So, this past birthday I was flipping through my cookbooks and came across this recipe. I’d never made anything with brisket before, but wanted to try. It seemed so easy but seemed potentially good. I consulted with my dad and M since they had cooked brisket before. The recipe was a bit different from what they’ve done before but they said it sounded like it could work.

And it did!

It didn’t look like much when it was done, but the house smelled great and it really did taste good. It required being home for the afternoon, but that wasn’t a big deal. And it was mostly hands off. I look forward to making it again, maybe on a chilly day.

Directions for Roasted Beef Brisket

Slightly adapted from Roasting

  • 3 pound beef brisket (boneless)
  • 2 onions, cut into chunks
  • 6-8 carrots, cut into chunks
  • 4 celery stalks, cut into 2-inch slices
  • Other vegetables suitable for roasting
  • 1 pound potatoes, cut into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper
  • All purpose seasoning
  • Vegetable oil

Season the brisket with salt, pepper, and all-purpose seasoning and put it in a large roasting pan. Preheat the oven with the pan in the oven to 500 degrees F.

After 40 minutes, add the onions, carrots, celery, and any other vegetables (but not the potatoes).

If there is fat from the meat, stir it with the vegetables. Otherwise, add a bit of oil and some more seasoning to the vegetables. Spread it out in an even layer, then reduce the oven temperature to 325 degrees F.

After 40 minutes, add 2 cups hot water to help baste the meat. Stir the vegetables at this time, too.

Wait 40 minutes again, then add more water if necessary, adding just enough to make sure you can baste the meat. Add the potatoes with a little seasoning, and stir the vegetables again.

After 40 minutes, baste again, but you should not need to add any water. Increase the temperature to 425 degrees F for 20 minutes to finish it.

Directions for Roasted Beef Brisket (without pictures)

Slightly adapted from Roasting

  • 3 pound beef brisket (boneless)
  • 2 onions, cut into chunks
  • 6-8 carrots, cut into chunks
  • 4 celery stalks, cut into 2-inch slices
  • Other vegetables suitable for roasting
  • 1 pound potatoes, cut into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper
  • All purpose seasoning
  • Vegetable oil

Season the brisket with salt, pepper, and all-purpose seasoning and put it in a large roasting pan. Preheat the oven with the pan in the oven to 500 degrees F. After 40 minutes, add the onions, carrots, celery, and any other vegetables (but not the potatoes). If there is fat from the meat, stir it with the vegetables. Otherwise, add a bit of oil and some more seasoning to the vegetables. Spread it out in an even layer, then reduce the oven temperature to 325 degrees F.

After 40 minutes, add 2 cups hot water to help baste the meat. Stir the vegetables at this time, too.

Wait 40 minutes again, then add more water if necessary, adding just enough to make sure you can baste the meat. Add the potatoes with a little seasoning, and stir the vegetables again.

After 40 minutes, baste again, but you should not need to add any water. Increase the temperature to 425 degrees F for 20 minutes to finish it.

 

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