Recipe: Baked Brisket and Vegetables

BAKED BRISKET AND VEGETABLES

1 (3 pound) beef brisket
1/2 teaspoon coarsely ground black pepper
1 teaspoon salt
3 large carrots, peeled and cut into 2 1/2-inch long pieces
3 large stalks celery, cut into 2 1/2-inch long pieces
1 large onion, sliced
1 large tomato, cut into 1 1/2-inch chunks
1/2 bunch fresh parsley, divided use
2 tablespoons all-purpose flour
6 medium red potatoes, quartered

Preheat oven to 325 degrees F.

Sprinkle brisket with pepper and 1/2 teaspoon salt. In 10-inch skillet, brown brisket fat-side down first over high heat; turn and brown other side; set skillet aside.

Place brisket in shallow 3 1/2-quart casserole. Arrange carrots, celery, onion, tomato, and half of parsley sprigs around brisket.

In 1-cup measuring cup, mix flour, 1/4 teaspoon salt, and 1 cup water. Pour liquid mixture into skillet, stirring to loosen any browned bits from bottom of skillet. Pour skillet juices over brisket and vegetables.

Cover tightly and bake 2 hours.

Add potatoes to casserole, sprinkle with remaining 1/4 teaspoon salt, and bake, covered, 30 minutes longer, or until potatoes and brisket are fork-tender. Garnish with remaining parsley.

Servings: 8
Source: Good Housekeeping Best One-Dish Meals