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Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes.
Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes
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Get the most out of your Dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving. ... View Recipe. Braised Brisket & Roots.
1 brisket, about 3 1/2 pounds; Coarse salt and freshly ground pepper; 1 bunch carrots (about 7), peeled and cut on the bias into 2-inch pieces; 1 onion, peeled and cut lengthwise into 8 wedges; 3 ...
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Beef Brisket. If the thought of cooking an extra-tender beef brisket brings to mind smoking your cut of meat for hours on end—think again. Our oven-roasted recipe makes preparation so much ...