Roast Brisket Of Beef

• 1 Tbsp. minced garlic
• 1 Tbsp. salt
• 2 tsp. paprika
• 1 tsp. ginger
• 1/2 tsp. ground pepper
• 1 boneless 4 1/2 lb. brisket
• 2 Tbsp. vegetable oil
• 3 1/2 c. chopped onion
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 c. chicken broth
• 1 1/2 lb. small red potatoes
• 1 lb. carrots, halved lengthwise and then crosswise

1. Combine garlic, salt, paprika, ginger and pepper.
2. Rub into brisket on all sides, wrap and refrigerate overnight.
3. Preheat oven to 325u0b0.
4. Heat oil in large Dutch oven over medium heat; add brisket and cook until browned on all sides (10 minutes). Transfer to plate.
5. Add onion to pan.
6. Cover and cook until transparent (2 minutes).
7. Stir in thyme, bay leaf and chicken broth.
8. Bring mixture to boil, scraping browned bits around pan. Return brisket to pan.
9. Cover with foil and bake 2 1/4 hours.
10. Add potatoes and carrots; continue baking 45 minutes until vegetables are tender.
11. Transfer to serving plate and arrange vegetables around meat.
12. Skim fat from juices.
13. Add 1 tablespoon flour as thickening agent; bring to boil and pour sauce over.

garlic, salt, paprika, ginger, ground pepper, brisket, vegetable oil, onion, thyme, bay leaf, chicken broth, red potatoes, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=558054 (may not work)