Happy St. Patrick’s Day Braised Corned Beef Brisket with roasted potatoes and carrots
ALLRECIPES – for the Beef Brisket
1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water
Preheat oven to 275 degrees F (135 degrees C).
Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
Roast in the preheated oven until meat is tender, about 6 hours.
I will use Tofutti sour cream as a substitute for mine.
Wednesday
Slow Cooker Teriyaki Chicken with Edemame Salad
Slow Cooker Chicken Teriyaki: 1lb chicken (sliced, cubed or however), 1c chicken broth, 1/2c teriyaki or soy sauce, 1/3c brown sugar, 3minced garlic cloves, and cook on high 4 hours. Garnish with sesame seeds and chopped chives.
I hope you like the zucchini brownies! I’m looking forward to summer when I can get my hands on some more zucchini and make these again! Thanks for linking up to them!
I hope you like the zucchini brownies! I’m looking forward to summer when I can get my hands on some more zucchini and make these again! Thanks for linking up to them!
They are yummy! Thanks for sharing 🙂