Recipe courtesy of Sherman's Deli & Bakery
Recipe courtesy of Sherman's Deli & Bakery
Episode:
Turkey, Taters and Dogs
Roast Brisket of Beef
Getting reviews...
- Level: Easy
- Total: 3 hr 50 min (includes roasting time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 907
- Total Fat
- 71 g
- Saturated Fat
- 29 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 57 g
- Cholesterol
- 298 mg
- Sodium
- 923 mg
- Level: Easy
- Total: 3 hr 50 min (includes roasting time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 907
- Total Fat
- 71 g
- Saturated Fat
- 29 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 57 g
- Cholesterol
- 298 mg
- Sodium
- 923 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
- Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
- Let rest for 20 minutes before slicing and serving.
