PointsPlus Roasted Brisket Recipe
PointsPlus Roasted Brisket Recipe
Here’s a lighter version of a Sunday night dinner classic. For added color and flavor, substitute a cup of frozen green bell pepper strips for half of the mushrooms.
Servings
8

Ingredients
- 1 large onion, sliced
- 2 medium-sized cloves garlic, minced
- 1 pound baby carrots
- 5 ounce mushrooms, sliced
- 2 1/2 pound lean trimmed beef brisket
- one 28-ounce can crushed tomatoes
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoon lemon juice
- 2 tablespoon sugar
Directions
- Preheat the oven to 325 degrees.
- Spread the onion and garlic on the bottom of a nonstick roasting pan and top with the carrots and mushrooms. Arrange the beef over the vegetables.
- In a mixing bowl, combine the tomatoes, paprika, salt, pepper, red pepper flakes, lemon juice, and sugar. Stir until the sugar is dissolved.
- Pour the tomato mixture over the brisket and vegetables and cover tightly with a sheet of heavy-duty aluminum foil. Roast for 2 hours and then remove from the oven. Uncover, stir, and use the pan juices to baste the meat. Return the brisket to the oven and roast for about 1 more hour, uncovered, basting every 15 minutes.
- Remove the pan from the oven and let stand for 10 minutes before slicing into ¼-inch-thick pieces. Serve the meat and vegetables with the sauce spooned over the top.