Wednesday, October 21, 2009

Beef Brisket

Everyone must try this recipe because it is so simple! I found it in "Gourmet" Magazine, October 2009. The key is, you put it in the oven and leave it for 3 - 3 1/2 hours until it's dinner time .....too easy. I've made it twice now, and both times the family actually ate it! Plus they ate the leftover!

Beef Brisket

2 tablespoons canola oil
2 pound Inside Round Beef Roast or bigger if you want leftovers
2 large onions, chopped
4 medium sized carrots, chopped
4 celery sticks, chopped
4 whole cloves of garlic
1/4 cup apple cider vinegar
1 cup chicken stock
1 can (28 oz) tomatoes with juice

Preheat oven to 350 degrees Place rack in the lower third of oven.

Heat oil over medium high heat in a heavy skillet or large pot that fits in the oven. When oil is heated, brown the roast turning until all sides are nicely brown. (Think of it as sealing in all the goodness). This should take about 8 minutes. Remove beef to a plate and add onions, carrots and celery. Saute until soft about 5-7 minutes. Then add beef back in, and cider vinegar, chicken stock and tomatoes. Place in oven, cover with lid, and cook 3 - 3 1/2 hours. Serve meat with tomato sauce on top. Serve with potatoes and stir fry veggies or Bread and a green salad.