Slow Cooked Beef Brisket
Slow Cooked Beef Brisket is a Jewish main course. This recipe serves 10. For $2.45 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. One portion of this dish contains around 39g of protein, 14g of fat, and a total of 335 calories. A few people made this recipe, and 21 would say it hit the spot. Hanukkah will be even more special with this recipe. This recipe from Recipes Food and Cooking requires water, carrots, flour, and onions. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 6 hours. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Similar recipes include Slow-Cooked Beef Brisket, Slow-Cooked Tender Beef Brisket, and Slow-Cooked Barbecued Beef Brisket.
Servings: 10
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
1 beef brisket - mine was just under 5 lbs.
2 lbs. carrots
1 tablespoon flour
3 large onions
pepper
salt
1 cup water
Equipment:
baking sheet
oven
cutting board
Cooking instruction summary:
Sprinkle the flour into the bag. Place bag on a large cookie sheet. Preheat oven to 275 degrees.Add the beef brisket. Season with salt and pepper. Leave the fat cap on. (you will remove it before serving) Place that side up. Add the vegetables and water. Use the tie that comes with the bag and close the bag. Place a couple of slits in the top of the bag for the steam to escape.Place the roast in the oven with the cookie sheet. Roast will be done in about 4 hours but will hold in the oven as long as 6 hours.Remove the roast from the oven to a cutting board. Let set for 15 minutes, covered. Remove fat cap and slice for serving.Make gravy after removing most of the fat. Serve with the vegetables.
Step by step:
1. Sprinkle the flour into the bag.
2. Place bag on a large cookie sheet. Preheat oven to 275 degrees.
3. Add the beef brisket. Season with salt and pepper. Leave the fat cap on. (you will remove it before serving)
4. Place that side up.
5. Add the vegetables and water. Use the tie that comes with the bag and close the bag.
6. Place a couple of slits in the top of the bag for the steam to escape.
7. Place the roast in the oven with the cookie sheet. Roast will be done in about 4 hours but will hold in the oven as long as 6 hours.
8. Remove the roast from the oven to a cutting board.
9. Let set for 15 minutes, covered.
10. Remove fat cap and slice for serving.Make gravy after removing most of the fat.
11. Serve with the vegetables.
Nutrition Information:
covered percent of daily need
