4.0 – 2 reviews • Roasting
| Level: |
Easy |
| Total: |
3 hr 50 min |
| Active: |
20 min |
| Yield: |
8 to 10 servings |
Ingredients
- 4 onions, sliced
- 4 stalks celery, sliced
- 2 carrots, sliced
- One 6- to 8-pound beef brisket
- Salt and black pepper
Instructions
- Preheat the oven to 375 degrees F.
- Place the onions, celery and carrots along the bottom of a large roasting pan. Set the brisket, fat-side up, on top of the vegetables. Sprinkle with 1 tablespoon each salt and pepper. Pour 3 quarts water into the pan.
- Roast for 10 minutes. Reduce the oven temperature to 300 degrees F and continue roasting until the brisket reaches an internal temperature of 155 degrees F, about 3 1/2 hours for an 8-pound brisket (20 to 25 minutes per pound).
- Let rest for 20 minutes before slicing and serving.
Nutrition Facts
| Serving Size |
1 of 10 servings |
| Calories |
907 |
| Total Fat |
71 g |
| Saturated Fat |
29 g |
| Carbohydrates |
7 g |
| Dietary Fiber |
2 g |
| Sugar |
3 g |
| Protein |
57 g |
| Cholesterol |
298 mg |
| Sodium |
923 mg |