Beef Brisket with Fruited Carrots

Beef Brisket with Fruited Carrots


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size 
  • 3 tablespoons flour

  • 1/2 cup water

  • 2 tablespoons packed brown sugar

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon kosher salt

  • 1/2 teaspoon pepper

  • 1 pound carrots, cut in 1/2–inch slices

  • 2 medium onions, cut in 1/2–inch wedges

  • 1 package (8 oz.) mixed dried fruit, cut in 1–inch pieces

  • 3 to 3 1/2 pound boneless beef brisket
   PREHEAT oven to 325°F.


SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep.


ADD water, brown sugar, vinegar, salt and pepper to oven bag.Squeeze bag to blend in flour.Arrange carrots, onions, and dried fruit in an even layer in bag. Place brisket on top of vegetables and fruit.


CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.Tuck ends of bag in pan.


BAKE 2 1/2 to 3 hours or until brisket is tender.Let stand in oven bag 5 minutes.Remove brisket; thinly slice diagonally across the grain.Skim fat from sauce; spoon sauce over brisket. Serve with vegetables and fruit.


Nutrition per 3 oz. serving cooked beef:
Number of Servings: 9-10

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Nutritional Information: (Per Serving)
calories538
grams fat35
% calories from fat58
milligrams cholesterol103
milligrams sodium104
grams carbohydrates29
grams protein28


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