New this month

Roast Style Brisket of Beef

"National Beef Cook-Off winning recipe from 1974 by Howard Camden of Michigan. A beef brisket is slow roasted with a variety of vegetables in a red wine sauce."
Added to shopping list. Go to shopping list.

Ingredients

3 h 55 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Heat oil in roasting pan or a Dutch oven over medium heat until hot. Add beef brisket; brown on both sides, about 4 minutes per side. Remove brisket; reserve. Add onions, celery and green pepper to the same pan; cook 4 minutes or until crisp and tender, stirring occasionally. Place brisket over vegetables; sprinkle with garlic, dill, bouillon granules, paprika, salt and pepper. Top with bay leaves; spoon half of vegetables from pan over brisket. Add wine and vinegar.
  2. Cover tightly and cook in a 325 degree oven 3 hours. Add potatoes, carrots and parsnips; spoon pan juices over vegetables and brisket. Cover and continue cooking 30 minutes or until vegetables are tender. Carve brisket diagonally across the grain into thin slices; transfer to serving platter with vegetables. Skim and discard fat from pan juices; spoon over brisket and vegetables. Sprinkle with parsley.

Footnotes

  • (c)Cattlemen's Beef Board and National Cattlemen's Beef Association

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

I use this to make my pot roast sandwiches as it is perfect. Just add mashed potatoes on the side and serve the sandwich open-faced over sour dough bread. Delicous and couldn't be easier.

Other stories that may interest you