1 beef brisket (5-6 pounds)
2 garlic cloves, pressed
2 tsp dried thyme leaves, divided
1 1/4 tsp dried oregano leaves, divided
1/4 tsp ground black pepper
2 medium onions, sliced
1/2 cup chopped sun dried tomatoes (dry pack)
1 can (13.75 oz) beef broth, divided
water
2 tbsp cornstarch
Up to two days before serving, preheat over to 325 degrees. Trim excess fat from brisket and place fat side up in rectangle baker. Press garlic over brisket using garlic press. Sprinkle with 1 1/2 tsp thyme, 1 tsp oregano and pepper.
Slice onions. Separate slices over brisket. Sprinkle tomatoes around edges of brisket. Combine 1 cup beef broth, remaining 1/2 tsp thyme and 1/4 tsp oregano. Pour over brisket and tomatoes. Cover with foil.
Bake brisket 3 1/2 - 4 hours or until fork tender. Baste after two hours. Remove onions and tomatoes to refrigerator container. Wrap brisket in foil. Refrigerate vegetables, brisket and pan juices separately.
When ready to serve, preheat oven to 350. Slice brisket thinly across the grain. Arrange slices, overlapping, in baker. Top with reserved onions and tomatoes. Discard solidified fat from pan juices. Microwave juices on high 1 minute to warm. Pour 1 cup juices over meat. Cover baker with aluminum foil. Bake 30 minutes, basting once, until brisket is heated.
Combine remaining juices, reserved broth and enough water to equal 1 3/4 cups; heat in saucepan. Mix cornstarch and 1/4 cup cold water; stir into saucepan. Bring to boil over medium heat, stirring constantly. Boil 1 minute. serve with brisket.
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Giant Potato Pancake
1 medium carrot, peeled
3 tbsp chopped fresh parsley
2 tbsp finely chopped onion
1 package 20 oz, refrigerated shredded hash brown potatoes
3 tsp flour
1/2 tsp salt
dash pepper
4 tbsp oil
sour cream or applesauce (optional)
grate carrot using deluxe cheese grater, coarsely. and set aside.
Chop parsley and onion with chopper. Combine potatoes, carrot, parsley and onion. mix lightly.
combine flour, salt and black pepper. sprinkle over potato mixture; mix lightly
heat 2 tbsp oil in large saute pan over medium heat until hot. add potato mixture and press down firmly. cook 9-12 minutes or until underside of potato pancake is dark golden and crisp. carefully slide potato pancake onto 10 inch dinner plate or platter. place second dinner plate upside down over potato pancake, and turn so that browned side of pancake is on top down, back into pan. Press firmly with turner and continue cooking 9-12 minutes or until second side is dark golden brown and crisp. Cut into wedges. Serve with sour cream or applesauce if desired.
