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Monday Night Brisket

Looking for a rib-sticking dinner to start your family's week off right? Look no further!

By Katie Workman

As appeared in

This hearty dish is so delicious, you'll look forward to enjoy the leftovers on Tuesday night.

Ingredients

1 tsp. olive oil4 large carrots, peeled and thickly sliced
2 tsp. minced garlic3 bay leaves
1 tsp. dried thyme3 tbsp. tomato paste
1 tsp. coarse salt1 c. low-sodium beef or chicken broth
¼ tsp. freshly ground black pepper1 can (28 ounces) crushed tomatoes in juice or puréed
1 first-cut beef brisket (4 to 5 pounds)1 c. red wine, or an additional cup crushed tomatoes or broth
2 c. chopped onions2 tbsp. finely chopped Italian parsley, for garnish

Preparation

1. Preheat oven to 325°F. Place olive oil, garlic, thyme, salt and pepper in a small bowl and stir. Rub mixture all over brisket.

2. Place brisket, fat side up, in a large casserole Dutch oven with a tight-fitting lid. Toss in the onions, carrots and bay leaves.

3. Blend tomato paste into broth then pour over meat and vegetables.

4. Pour crushed tomatoes and red wine on top. Liquid should cover meat and most of the vegetables.

5. Cover and bake until the meat is very tender, 3 to 3 ½ hours.

Serves 8-10.

Nutritional Information:  Calories: 480; Fat: 22g; Cholesterol: 150mg; Sodium: 720mg; Total Carbohydrates: 16g; Dietary Fiber: 4g; Sugars: 8g; Protein: 49g.

 

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Excerpted from The Mom 100 Cookbook: 100 Recipes Every Mom Needs in Her Back Pocket. Copyright © 2012 by Katie Workman. Used by permission of Workman Publishing Co., Inc., New York. All rights reserved.