Recipe By :
Serving Size : 9
Preparation Time: 0:00
Categories : Meat
3 large carrots
3 large stalks celery
1 large onion
1 large tomato
1 3 pound beef brisket
1/2 teaspoon ground pepper
1/2 bunch parsley
2 tablespoons flour
1 1/2 teaspoons brown seasoning sauce
6 medium red potato
Cut carrots and celery into 2 1/2 inch long pieces.
Sprinkle brisket with pepper and 1/2 teaspoon salt. Brown brisket with fat side down first, turn and brown other side. Place brisket in shallow 3 1/2 quart casserole. Arrange carrots, celery, onion, tomato and half of the parsley sprigs around brisket.
Mix flour, browning sauce, 1/2 teaspoon salt and 1 cup water. Pour into skillet used for browning brisket, stirring to loosen any brown bits. Pour mixture over brisket and vegetables. Cover casserole and bake 325° for 2 hours.
Cut unpeeled potatoes into quarters. Add to above. Bake covered 30 minutes more or until potatoes and brisket are fork tender.
Garnish with remaining parsley.
Per Serving (excluding unknown items): 539 Calories; 40g Fat (68.0% calories from fat); 28g Protein; 15g Carbohydrate; 2g Dietary Fiber; 110mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 5 1/2 Fat.
NOTES: From Good Housekeeping Magazine.