Brisket is one of the toughest and most flavorful cuts of beef. It lends itself well to corning which we all know and goes great with cabbage. In order to do a beef brisket in the oven it is going to have to be cooked slowly to allow the connective tissue in the meat to break down. This cut should have plenty of fat to baste the roast as it is cooking.

4 pounds of brisket

1/4 cup olive oil

1 onion chopped thin

2 bay leaves

2 teaspoon salt

2 cups beef stock

2 cloves of garlic whole

5 red potatoes cut into 4 pieces

4 large carrots cut in 4 pieces each

2 small purple turnips cut into chunks

2 parsnips cut in chunks

1 sweet potato cut in pieces

Place the roasting pan on the burner of your stove at medium heat add the olive oil and meat and brown the brisket on both sides. Add the next five ingredients into the pan and cover tightly with aluminum foil. Place in a 325 degree oven for 2 hours.

Raise the temperature of the oven to 400 degrees place the vegetables in the pan and replace the aluminum foil back on tight. Cook for an additional half hour and then remove the foil. Cook for an additional 30 minutes. Remove the pan from the oven and let the meat rest for five minutes.

Take the brisket out and slice at an angle. Put the meat on a large platter and arrange the vegetables around the meat . Pour any juice that is left over top and serve.

With slow and long cooking the beef brisket should be literally falling apart. This is a meal that is perfect for a fall or winter dinner with it long cooked flavor and all the nutrients supplied by the vegetables. It is as comforting as it is delicious.

Learn more about this author, Belle Starr.
Click here to send this author comments or questions.

---

Add your voice

Know something about Recipes: Oven roasted brisket?
We want to hear your view. Write now!