Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Beef Brisket with Fruited Carrots




Source of Recipe


Heidi


List of Ingredients




Beef Brisket with Fruited Carrots



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






Recipe



PREHEAT oven to 325°F.



SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.



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 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.