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Karen's Brisket

Kraft Memeber Recipe
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Makes: 10 servings Total Time: 3 hr 30 min
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 2 Tbsp. oil
  • 1 (4 lb.) brisket
  • 2 large yellow onions, thickly sliced
  • 2 cloves garlic, crushed
  • 1/2 cup water
  • 1/3 cup dry sherry (the real kind, not cooking sherry)
  • 1/4 cup ketchup
  • 1/4 tsp. rosemary
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. dried mustard
  • 2 bay leaves
  • 1 lb. carrots, cut into large chunks (or 1 bag baby carrots)
make it
Heat oil in Dutch oven or other coverable flat bottom pan. Brown brisket on both sides on high heat. Remove brisket from pan and reduce heat to medium.

Saute onions until translucent (approx 4 minutes.) Add garlic to slightly brown, but careful not to burn. Add remaining ingredients except carrots to pan, stir, and replace brisket in pan.

Cook on low simmer covered for 1 hour. Add carrots, replace cover, and cook for 2 more hours. Chill brisket prior to slicing.
Notes
This dish freezes exceptionally well. I make it once and then freeze one half of it for the following week.
Average Rating  (5)
Rated  by pariciadiaz on 12/18/2011 I will definetly make it again,it is great espesially on a cold winter's night- the kind that sticks to your ribs, and 1 pot only to cook a mealin, you can't beat that!!!! It is good all year round.Thanks 4 a wonderful idea for a great meal.
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