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No-Roast Roast Brisket

(0 Votes)
3 Hr 10 Min

Wouldn't it be nice to have that big roasted taste without ever having to turn on your oven? Here's a perfect way to warm your tummy, not your kitchen!

What You'll Need

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 1 (2-1/2- to 3-pound) beef brisket
  • 2 large ripe tomatoes, chopped
  • 1/3 cup water

What to Do

  1. In a small bowl, combine garlic powder, onion powder, salt, and pepper; mix well. In a large skillet, heat oil over medium-high heat and saute onions 4 to 5 minutes, until lightly browned.
  2. Meanwhile, sprinkle seasoning mixture over both sides of brisket and place in skillet; brown 3 to 4 minutes per side. Add tomatoes and water.
  3. Cover and reduce heat to low; simmer 2-3/4 to 3 hours, or until fork-tender.
  4. Remove brisket from skillet and cut across grain into 1/4-inch slices; return slices to pan. Cover and simmer an additional 10 minutes then serve with sauce.


This is even better re-warmed in its own juices the day after it's made.

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I have not made this yet so I cannot rate it.

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