Prep Time 15 minutes Cook Time 4 3/4 hours Serves 25
Ingredients15 lb flat-cut beef brisket, well trimmed
To Taste salt and pepper
9 cloves garlic, finely chopped
2 T dried thyme leaves
18 oz sliced onions
36 oz ketchup
6 oz Worcestershire sauce
3 lb carrots, peeled and sliced on the diagonal 1/2 inch thick
3 lb small sweet potatoes, peeled and sliced 1/2 inch thick
24 oz pitted dried plums*
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
DirectionsHeat oven to 350ºF.
Season brisket with salt and pepper, as desired. Place in shallow roasting pan larger than brisket. Sprinkle brisket with garlic and thyme; cover with onions and ketchup. Drizzle with Worcestershire sauce. Add water to depth of 1/4 inch. Cover loosely with aluminum foil and cook 3 hours, basting and adding water occasionally, as necessary, to maintain 1/4-inch of water. Add carrots around brisket; baste, adding more water, if necessary. Cover and cook an additional 45 minutes. Add sweet potatoes and dried plums; add water, if necessary. Cover and cook an additional 1 hour or until brisket and vegetables are tender. Let stand 10 minutes. Carve brisket diagonally across the grain; serve with dried plums, vegetables and pan juices. Serve with potato latkes, if desired. Leftover brisket makes delicious sandwiches.
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