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Brisket Pot Roast Recipe

   
 

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     Brisket Pot Roast

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 tsp. Olive Oil
1 (3lb.) beef brisket, trimmed
1 1/2 tsp black pepper
1 Large white onion, chopped
1 can (14 oz.) beef broth
1 cup Madeira Wine
1/2 to 1 tsp minced garlic
1 bay leaf
4 cups (1 inch) cubed peeled butternut squash
 
4 cups cubed, peeled sweet potato (2 med/dark skinned)
1 cup dried apricots, chopped
3 tbl. chopped fresh flat leaf parsley

Instructions
Preheat oven to 350.
Heat oil in a large dutch oven over medium heat. Sprinkle brisket with salt and pepper. Add brisket to pan; cook 5 minutes, turning to brown on all sides. Remove from pan, set aside.
Add onion to pan; saute 8 minutes or until browned. Return beef to pan. Add Madeira, broth, garlic and bay leaf; bring to simmer. Cover and bake at 350 for 1 1/2 hours.
Add squash, potato and apricots to pan. Cover and cook 1 hour or until vegetables are done, sprinkle with parsley.


Originally Submitted
1/12/2011





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