braised brisket with potatoes and carrots
braised brisket slow cooked in the oven with potatoes, carrots and onions . slicing the brisket half way through cooking assures that the meat is tender and flavorful.
beef brisket, cake meal, freshly ground black pepper, olive oil, large white onions, tomato paste, kosher salt, garlic, fat free beef broth, large carrots, red potatoes, chopped fresh parsley
- 1 large beef brisket
 - 1 tbsp cake meal
 - freshly ground black pepper
 - 1 tbsp olive oil
 - 4 large white onions
 - 3 tbsp tomato paste
 - kosher salt
 - 4 cloves garlic
 - 2 cups fat free beef broth
 - 3 large carrots
 - 8 medium red potatoes
 - 1/4 cup chopped fresh parsley

- preheat the oven to 375degf.
 - lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
 - heat the oil over medium high heat in a large 7 quart dutch oven or other heavy pot with a lid large enough to hold the brisket.
 - add the brisket to the pot and brown on both sides, about 10 12 minutes.
 - remove meat and set aside.
 - add the onions, salt and pepper to the pot and cook until soft and browned, about 10 12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
 - return the brisket and any accumulated juices to the pot on top of the onions.
 - spread the tomato paste over the brisket, sprinkle with salt and more pepper to taste, then add the garlic, beef broth and carrots to the pot.
 - cover the pot, transfer to the oven, and cook the brisket for about 1 1/2 hours.
 - remove the brisket and transfer to a cutting board.
 - using a sharp knife, slice the meat across the grain into approximately 1/8 inch thick slices.
 - return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
 - add potatoes and sprinkle with a little more salt and pepper.
 - cover the pot and return to the oven.
 - reduce heat to 325degf and cook the brisket until it is fork tender and the potatoes are cooked through, about 1 1/2 hours.
 - check once or twice during cooking to add more broth if needed.
 - to serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley.
 - serve the remaining gravy on the side.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 1 large beef brisket
- 1 tbsp cake meal
- freshly ground black pepper
- 1 tbsp olive oil
- 4 large white onions
- 3 tbsp tomato paste
- kosher salt
- 4 cloves garlic
- 2 cups fat free beef broth
- 3 large carrots
- 8 medium red potatoes
- 1/4 cup chopped fresh parsley

 ### Assistant: The ingredients you'll need are:
- 1 large beef brisket
- 1 tbsp cake meal
- freshly ground black pepper
- 1 tbsp olive oil
- 4 large white onions
- 3 tbsp tomato paste
- kosher salt
- 4 cloves garlic
- 2 cups fat free beef broth
- 3 large carrots
- 8 medium red potatoes
- 1/4 cup chopped fresh parsley


You can follows these steps to make the recipe:
- preheat the oven to 375degf.
- lightly season the brisket with salt and pepper to taste and lightly dust with cake meal.
- heat the oil over medium high heat in a large 7 quart dutch oven or other heavy pot with a lid large enough to hold the brisket.
- add the brisket to the pot and brown on both sides, about 10 12 minutes.
- remove meat and set aside.
- add the onions, salt and pepper to the pot and cook until soft and browned, about 10 12 minutes stirring constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot.
- return the brisket and any accumulated juices to the pot on top of the onions.
- spread the tomato paste over the brisket, sprinkle with salt and more pepper to taste, then add the garlic, beef broth and carrots to the pot.
- cover the pot, transfer to the oven, and cook the brisket for about 1 1/2 hours.
- remove the brisket and transfer to a cutting board.
- using a sharp knife, slice the meat across the grain into approximately 1/8 inch thick slices.
- return the slices back to the pot, keeping the brisket together so it resembles the unsliced brisket.
- add potatoes and sprinkle with a little more salt and pepper.
- cover the pot and return to the oven.
- reduce heat to 325degf and cook the brisket until it is fork tender and the potatoes are cooked through, about 1 1/2 hours.
- check once or twice during cooking to add more broth if needed.
- to serve you can arrange the meat on a platter with the carrots, onions, potatoes and some of the liquid and garnish with fresh chopped parsley.
- serve the remaining gravy on the side.
- .

