Corned Beef

Serves: 4
Total Calories: 1,143


1 (3-pound) beef brisket
1/4 cup vegetable oil
1 large carrot, chopped
1 large onion, chopped
1 clove garlic, minced
1 salt and pepper
1 (1-ounce) package au jus gravy mix
2 cups water
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon thyme
1 pound carrot, peeled


Trim excess fat from brisket. Heat oil in Dutch oven. Shallow fry chopped carrot, onion, and garlic in oil. Remove vegetables and add brisket; brown well and season with salt and pepper. Combine au jus mix with water; add to brisket with tomato paste, bay leaf, thyme, and sautéed vegetables. Cover and bake in a 350° oven for 1 1/2 hours. Drain off cooking juices into saucepan. Keep meat hot. Sieve vegetables into sauce; taste and adjust seasonings. Keep hot.

Cut carrots in quarters lengthwise. Cook in boiling, salted water until just done. Carve brisket. Arrange overlapping slices on platter. Cover with hot sauce and garnish with carrots. Makes 4 servings with enough meat left for another meal.

Fun Fact: The TV Western series Bonanza was set on a thousand-square-mile ranch on the shore of Lake Tahoe in Nevada. The nearest town was Virginia City. Film crews shot a good deal of the series on location at the “Ponderosa Ranch.” Bonanza enjoyed a successful fourteen-year run, from 1959 to 1973. It was also the first Western in television history to be broadcast in color. The show's title "Bonanza" is a term used by miners in regards to a large vein or deposit of ore, and most likely refers to The Comstock Lode, located near the area.

Nutritional Facts:

Serves: 4
Total Calories: 1,143
Calories from Fat: 760

This Corned Beef recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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