Ingredients
4.4 to 5 pounds Boneless Beef Brisket (flat cut preferable, but I use any cut)
1 clove Garlic, peeled, cut lengthwise in half
2 TBLspoon Vegetable Oil
2 teaspoon Salt
1/2 teaspoon Black Pepper
3 diced medium Onions
1 - 14.5 oz can diced Tomatoes, not drained
2 ribs Celery with leaves, chopped
1 TBLspoon fresh Rosemary leaves
1 teaspoon fresh Thyme leaves
1 Bbay leaf
6-8 medium Carrots
1/4 c. chopped fresh Parsley
Optional
Sugar free BBQ sauce
Use on the Leftovers, for a different flavor
1 can tomato paste
some liquid smoke, vinegar and sweetener to taste
Directions
Preheat over to 325F. Rub garlic over brisket.
Heat oil in roast pan, place brisket in and brown evenly. Pour off drippings, salt and pepper.
Add reserved garlic, onions, under brisket. Stir in wine or vinegar, tomatoes, celery, rosemary, thyme and bay leaf.
Cover, place in oven and cook 3 hours, basting if you like.
Add carrots and parsley and continue cooking uncovered for 30 minutes, until carrots tender.
Remove brisket, refrigerate overnight. When pan cools remove oil, bay leaf and place in blender with all vegetables for great thick gravy. Or remove vegetables skim fat and serve with brisket. Brisket will carve easily next day and all fat can be removed.
Abstinent Measuring
4 oz = 1 protein
