Beef Brisket with Fruited Carrots
Cut: Brisket
Preparation Time: 15 Minutes
Cook Time: Grill- 1 1/2 hrs or Bake- 2 hrs |
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Main Ingredients:
3 to 3 1/2 pound boneless beef brisket
1 Reynolds Hot Bags Foil Bag, large size
3 tablespoons flour
1/2 cup water
2 tablespoons packed brown sugar
1 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon pepper
1 pound carrots, cut in 1/2-inch slices
2 medium onions, cut in 1/2-inch wedges
1 package (8 oz.) mixed dried fruit, cut in 1-inch pieces
Directions:
- PREHEAT gill to medium using indirect method* or oven to 450 degrees F.
- OPEN foil bag. Lightly spray inside of foil bag with nonstick cooking spray.
- ADD water, brown sugar, vinegar, salt and pepper to foil bag. Blend in flour. Arrange carrots, onions, and dried fruit in an even layer in bag. Place brisket on top of vegetables and fruit.
- TO SEAL, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
- TO GRILL, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 1 1/2 to 2 hours in covered grill or BAKE 1 3/4 to 2 1/2 hours or until brisket is tender, in supporting pan in oven.
- USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Remove brisket from foil bag. Carve brisket across the grain into thin slices.
Recipe Tips:
- * For indirect heat, the heat source (coals or gas burner) is on one side of the grill. Place the foil packets on the opposite side with no coals or flame underneath.
Recipe Notes:
Recipe courtesy of www.reynoldskitchens.com
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