Ingredients
- 5 brisket
- 3 1/2 roasting (pan)
- 3 onions
- 1 head garlic
- 1/4 reserved roasting liquid
- 16 ounce tomatoes with liqui (whole)
- 1 lb carrots
- 1/2 c water
- 1/4 cup water
- 4 ts olive oil
- 1 teaspoon oil
- 1/4 slices off (sliced)
- some place one rack in the center of the oven
Remove. Sprinkle with salt and pepper. With the back of a spoon, smush the softened garlic out of each section and into the liquid. Throw the empty papers away. Transfer brisket to a platter and cover brisket with a tent of foil. Use slotted spoon to transfer vegetables to a large serving bowl or plate. Discard the bay leaf. Pour remaining liquid into a measuring cup. Let sit long enough for the fat to rise to the surface, about 15 minutes. Skim fat off surface. To serve, cut brisket against the grain into long thin strips. Arrange 2 to 3 slices on each plate. Spoon on some of the vegetables, and moisten everything with a generous amount of the liquid. Recipe By : COOKING LIVE SHOW #CL8746
