Oven Braised Brisket
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Boneless beef brisket||4 Pound (Fresh)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Water||2⁄3 Cup (10.67 tbs)|
Sprinkle flour in 9-inch pie plate.
Cook at HIGH for 5 to 7 minutes or till browned, stirring often; set aside.
Trim fat from brisket.
Place brisket in oven roasting bag in 12 x 7 1/2 X 2-inch baking dish.
Puncture top of bag 2 or 3 times with tines of large fork.
Add onion, celery, carrots, green pepper, garlic, bay leaf, allspice, cloves, salt, pepper, paprika, and the 2 tablespoons water.
Tie bag closed with string.
Cook at MEDIUM (5) for 1 hour.
Turn roast over and give baking dish a half turn.
Cook at MEDIUM (5) for 1 hour or till tender.
Remove meat and vegetables to serving platter; keep warm.
Discard bay leaf, allspice, and cloves.
Reserve pan juices in 4-cup measure.
Add water to reserved pan juices to make 1 1/4 cups.
Blend the 3/4 cup water and browned flour.
Stir into reserved pan juices.
Cook at HIGH for 3 to 3 1/2 minutes or till thickened and bubbly, stirring after each minute.
Pass gravy with meat.