Baked Brisket & Vegetables
- 1 beef brisket, about 3 pounds
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon salt
- 3 large carrots, cut into 2 1/2" long pieces
- 3 large celery stalks, cut into 2 1/2" long pieces
- 1 large onion, sliced
- 1 large tomato, cut in 1 1/2" chunks
- 1/2 bunch fresh parsley
- 2 tablespoons all-purpose flour
- 6 medium red potatoes, quartered, about 1 1/4 pounds
Preheat oven to 325 degrees. Sprinkle brisket with pepper and
1/2 teaspoon salt. In 10-inch skillet, brown brisket fat-side down first over
high heat; turn and brown other side; set skillet aside.
Place brisket in shallow 3 1/2-quart casserole. Arrange
carrots, celery, onion, tomato, and half of parsley sprigs around brisket.
In 1-cup measuring cup mix flour, 1/4 teaspoon salt, and 1
cup water. Pour liquid mixture into skillet, stirring to loosen any brown bits
from the bottom of skillet.
Pour skillet juices over brisket and vegetables. Cover
tightly and bake 2 hours.
Add potatoes to casserole, sprinkle with remaining 1/4
teaspoon salt, and bake, covered, 30 minutes longer or until potatoes and
brisket are fork-tender. Garnish with remaining parsley.
Serves 9.