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Zesty Oven-Braised Brisket
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1 1/2 tsp | Chinese five spice powder |
1 1/4 tsp | salt |
1 tsp | sugar |
4 lb | beef brisket |
2 lbs | sweet potatoes, peeled, cut into 2" long pieces |
1 lb | carrots, peeled cut into 2" long pieces |
4 small | onions, cut into 6 wedges each |
1/2 cup | pitted prunes |
1 can (14.5 oz) | lower sodium beef broth |
1/2 cup | chili sauce |
1/4 cup | all purpose flour |
Chopped fresh parsley, optional |
Preheat oven to 350 . Combine1 tsp spice powder, 1 tsp salt and sugar. Place brisket in large roasting pan; rub all sides of brisket with spice mixture. Place sweet potatoes, carrots, onions, and prunes around beef. In large bowl, whisk together broth, chili sauce, flour, and remaining 1/2 spice powder; pour over vegetables. Cover pan tightly with aluminum foil. Bake until brisket is very tender, about 3 hours. Using slotted spoon, transfer brisket and vegetables to serving platter. Place roasting pan over 2 burners on medium heat. Cook sauce until thickened, about 3-5 mins. Season with remaining 1/4 tsp salt. Slice brisket; serve with sauce and vegetables
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