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

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  • Prep

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  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.


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

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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.

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