RECIPES
SUN DRIED TOMATO BEEF BRISCET

INGREDIENTS
5-8 lbs beef brisket
Salt and freshly ground black pepper, to season
2 Tb Mia Mezze virgin olive oil
10 oz onions, peeled, diced
8 oz carrots, peeled, diced
1 1/2 cups Mia Mezze Sun Dried Tomatoes cubes in oil
1/2 cup tomato puree
2 cups beef stock or broth
1/4 cup brown sugar
Cornstarch slurry as needed

COOKING INSTRUCTIONS

Preheat oven to 350°F degrees.
Season brisket with salt and pepper.
Place fat side up in roasting pan.
Heat oil in medium saute pan and saute onions, carrots, and sun dried tomatoes until onions are golden brown.
Distribute evenly on top of brisket.
Mix puree, beef stock (or broth), and brown sugar in small bowl and blend well.
Pour evenly over brisket.
Cover roasting pan with lid or foil and bake approximately 2 1/2 hours or until tender.
Remove from sauce and cool.
Slice against grain and place in shallow pan.
Thicken reserved sauce and vegetables lightly and pour over sliced brisket.
Reheat in 350°F oven for 15 minutes.
Yield: 12 servings