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Hanukkah Brisket
1 1/2 cups of Sun-Dried Tomatoes, packed
1 cup of boiling Water
1 Beef Brisket, about 4 1/2 pounds
1 teaspoon of salt
1 teaspoon of paprika
1 teaspoon of pepper
1/2 cup of ketchup
1/4 cup of packed Brown Sugar
2 tablespoons of lemon juice
8 bunches of baby carrots, trimmed
1/2 pound of green beans
3 Onions, sliced |
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In a cup, combine sun-dried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika. In sauce pot or Dutch oven over medium heat, brown beef in 1 tablespoon. Hot oil 10 minutes, turning once. Remove to plate; keep warm. In the same pot over medium heat, cook onion in remaining 1 tablespoon of, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil. Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes. Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving. Serving Size: 12 Posted to JEWISH-FOOD digest V97 #331 by Mindi <myenta@psnw.com> on Dec 21, 1997
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