VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 3 Tbsp flour |
| 1/2 cup water |
| 2 Tbsp packed brown sugar |
| 1 Tbsp apple cider vinegar |
| 1 tsp kosher salt |
| 1/2 tsp pepper |
| 1 LB carrots, cut in half inch slices |
| 2 medium onions, cut in half inch wedges |
| 1 Pkg (8 oz) mixed fruit, cut in 1-inch pieces |
| 3 to 3 1/2 LB boneless beef brisket |
| 1 Reynolds Oven Bag, large size (14 x 20 inch) |
DIRECTIONS: Preheat oven to 325 F. Shake flour in the oven bag & place the bag in a 13 x 9 x 2 baking pan. Add water, sugar, vinegar, salt & pepper to the oven bag, sprinkling over the bag bottom. Squeeze the bag to blend in the flour. Arrange carrots, onions & fruit in an even layer in the bag. Place brisket on top of the vegetables & fruit. Close the bag with nylon tie, cut six 1/2-inch slits in the top of the bag. Bake 2 1/2 to 3 hours or until brisket is tender. Let stand in the bag 5 minutes. Remove the brisket, thinly slice diagonally across the grain. Skin fat from sauce & spoon over the brisket. Serve with vegetables & fruit.
SERVINGS: 6 TIME: 3 hours, 10 minutes
SERVING TIPS: Recipe is from Reynolds and is almost fool-proof providing a very nice meal.
BRISKET WITH CARROTS