boneless beef brisket flat cut (5 lbs.), trimmed
freshly ground black pepper
carrots, cut into 3-inch pieces
celery ribs, cut into 3-inch pieces
large onions, sliced thin
Potato latkes, (optional)
Heat oven to 350 degrees F. Rinse beef under cold water and pat dry. Rub all over with minced garlic. Sprinkle with salt, pepper and paprika.
Heat oil in large Dutch oven over high heat. Add beef and brown well on all sides, about 10 minutes. Add remaining ingredients and bring to boil. Cover and bake 3 hours, then bake uncovered 30 minutes more. Transfer beef to serving platter; cover and keep warm. Strain cooking broth from vegetables; skim off fat. Slice beef and serve with broth, vegetables and potato latkes, if desired. Makes 8 servings.
Make Ahead Tip
- Prepare brisket. Cool. Cover beef, broth and vegetables separately, and refrigerate overnight. Return broth to Dutch oven and heat to boiling. Add meat and vegetables and reheat in 350 degree F. oven 30 minutes.
- Servings Per Recipe 8
- Fat, total(g)18,
- sat. fat(g)6,
- Percent Daily Values are based on a 2,000 calorie diet