Tuesday, February 22, 2011

Beef Brisket and Sweet Carrots

Last night I decided to try out a new Paula Deen recipe for dinner; Beef Brisket. It was SOOO good! I used a 3.5lb brisket and this recipe is just so simple! I also made green beans and brown sugar carrots! It was a great meal!

Beef Brisket

(Recipe courtesy of Paula Deen)


2 tablespoons chili powder

2 tablespoons salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon ground black pepper

1 tablespoon sugar

2 teaspoons dry mustard

1 bay leaf, crushed

4 pounds beef brisket, trimmed

1 1/2 cups beef stock


Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Brown Sugar Carrots

1 lb baby carrots
1/2 cup brown sugar
1/2 cup water
2-3 T butter
Salt and Pepper to taste

Cut carrots in half lengthwise. Cover with water and add butter, sugar, salt and pepper. Heat over med-high heat. Cook 15-20 minutes or until carrots are softened and most of the liquid is gone.

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