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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. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes
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.
The following day, Brown's green-bean casserole emerged as the best of the three. As the traditional creamy, mushroom-laden sauce sat with the green beans, the flavors got even better .
1 boneless beef brisket (about 3 pounds); 1 small head cabbage (about 1 pound), cut into 8 wedges; 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces; 1 large onion, cut into 8 wedges
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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.
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