Another Recipe: Baked Beef Brisket & Vegetables

A two-part recipe for your enjoyment, involving two of my favorite foodstuffs - brisket and veggies.

Part One - The Brisket
(store-bought brisket, water, lemon juice and brown sugar)

• Preheat oven to 350 degrees.
• Place brisket (fat side up) on a rack in a deep baking dish/pan.
• Pour 1 inch of water in bottom of the baking dish/pan.
• Cover with lid or foil and bake for 50 minutes per pound of brisket.
• Once done baking, uncover the brisket and turn it over.
• Squirt enough lemon juice on the brisket to get a light coating of the juice on the top of the meat.
• Loosely pack brown sugar on the top and sides of the brisket.
• Broil the brisket, uncovered, for 3-4 minutes. Remove from oven when done, and slice thinly.

Part Two - the Veggies
(mixed veggies, Italian dressing, butter, and seasonings)

• While the brisket is broiling, heat a pot of water to boiling and cook 1 bag of mixed veggies (stew veggies work very well). Boil the veggies until sufficiently cooked (follow instructions on bag).
  
• Drain water once the veggies are sufficiently cooked (remove from heat, of course).
  
• Place the veggies back in the pot (or transfer to a large bowl).
• Add about 1/4 cup of Italian salad dressing, 2 tbls. melted butter, a dash of dried basil, and a dash of garlic powder.
• Toss the mixture and serve with the brisket.

Aside from the cooking time for the brisket, this recipe is pretty quick, and it's really easy if you're in a pinch for dinner and have the ingredients handy.

Enjoy!