beef brisket, about 3 to 4 pounds (not corned beef)
1/2
tsp coarsely ground black pepper
1
tsp salt
3
large carrots, cut into pieces about 3 inches in length
3
large celery stalks, cut into pieces about 3 inches in length
1
large onion, sliced
2
medium tomatoes, peeled, cored and cut in 1 1/2-inch chunks, or 1 cup diced canned tomatoes
1/4
cup fresh parsley sprigs
2
tbsp all-purpose flour
6
tbsp all-purpose flour
Directions
1.
Preheat oven to 325°. Sprinkle brisket with pepper and 1/2 teaspoon salt. In a large skillet, brown brisket, fat-side down, over high heat; turn and brown other side then set skillet aside.
2.
Place brisket in shallow 3 1/2-quart baking dish. Arrange carrots, celery, onion, tomato, and parsley sprigs around brisket.
3.
In 1 cup liquid measure, mix flour with 1/4 teaspoon salt, and 1 cup water. Pour flour mixture into skillet, stirring to loosen any brown bits from the bottom of skillet.
4.
Pour skillet juices over brisket and vegetables. Cover tightly and bake for 2 hours.
5.
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.
Serves 8 to 10.
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By
Jason M.
