Wholesome Brisket With Roasted Vegetables

CATEGORY	CUISINE	TAG	YIELD
		Import, New, Text	1	Servings

INGREDIENTS

4		3/4- to 5-pound brisket
		trimmed but not completel
1		Head garlic, top 1/4-inch
		sliced off
4	t	Olive oil
3		Onions, about 12 ounces
		total peeled root end
		kept intact cut in half
		lengthwise each half cut
		into 3 wedges
1	lb	Carrots, trimmed peeled
		and cut into 3- to 4-inch
		pieces
1/2	c	Water
2	c	Drained and mushed whole
		plum tomatoes plus
1/4	c	Reserved roasting liquid
		or-
1		16-ounce whole tomatoes
		with liquid
1		Bay leaf
		Kosher salt, to taste
		Freshly ground black pepper
		to taste

INSTRUCTIONS

Place one rack in the center of the oven and another in the bottom.
Heat oven to 500 degrees F.  Place brisket, fat side down, in a 14 x12
x 2-inch roasting pan. It's  best not to use a shallow pan for this, or
later the juices might run  over and out. Put the garlic in the pan.
Drizzle with 1 teaspoon of  the oil. Using your hands, rub oil onto
garlic.  Put the onion wedges and carrots into a smaller, 12 x 8 x 1
1/2-inch  roasting pan. Drizzle with remaining oil. Using your hands,
rub oil  over all the pieces until they are well coated. Arrange onion
wedges  on their sides, so that they touch carrots as little as
possible.  Roast vegetables on center rack of oven for 30 minutes. Turn
with a  spatula. Roast 15 minutes more. Roast the brisket
simultaneously on  the bottom rack of the oven for 15 minutes. Turn
over so fat side is  up. Roast 30    minutes more.  Remove both pans
from oven. Lower heat to 275 degrees F, leaving the  door ajar a minute
or two to reduce temperature more quickly. Leave  the brisket and
garlic in the large pan and add 1/4 cup of the water.  The water should
bubble up from the heat of the pan; if it does not,  put pan on the
stove over medium-high heat. With a wooden spoon,  scrape around the
brisket to scoop up and remove the brown bits from  the bottom of pan.
Put the onions and carrots into the brisket pan. Put the smaller pan
on top of the stove. Add the remaining water and bring contents to a
boil while scraping the bottom vigorously with a wooden spoon. Pour
liquid into brisket pan.  Add roasted plum tomatoes and reserved
roasting liquid or, if using  canned tomatoes, stick a small knife into
the opened can of tomatoes.  Run it back and forth through the tomatoes
and puree until only small  pieces remain. Pour contents over
vegetables and around brisket. Put  the bay leaf into the liquid. Cover
tightly with foil.  Roast on center rack of oven for 3 1/2 hours.
Remove foil, increase  temperature to 500 degrees F, and roast 15
minutes more or until  brisket is nicely browned.  Remove. Sprinkle
with salt and pepper. With the back of a spoon,  smush the softened
garlic out of each section and into the liquid.  Throw the empty papers
away. Transfer brisket to a platter and cover  brisket with a tent of
foil. Use slotted spoon to transfer vegetables  to a large serving bowl
or plate. Discard the bay leaf. Pour  remaining liquid into a measuring
cup. Let sit long enough for the  fat to rise to the surface, about 15
minutes. Skim fat off surface.  To serve, cut brisket against the grain
into long thin strips.  Arrange 2 to 3 slices on each plate. Spoon on
some of the vegetables,  and moisten everything with a generous amount
of the liquid.  Yield: 8 servings Recipe By     : COOKING LIVE SHOW
#CL8746  Posted to MC-Recipe Digest V1 #265  Date: Mon, 28 Oct 1996
10:03:35 -0500  From: "Angele and Jon Freeman" <jfreeman@netusa1.net>
NOTES : (Recipes Courtesy of Barbara Kafka

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 11588 Calories From Fat: 7502 Total Fat: 830.6g Cholesterol: 2939.3mg Sodium: 67161.4mg Potassium: 18310mg Carbohydrates: 165.2g Fiber: 18.5g Sugar: 85.9g Protein: 807.3g