Onion- and Pepper-Braised Brisket

Prep Time: 20 Minutes Start to Finish: 3 Hours 8 servings

• 2 tablespoons olive oil
• 2 medium onions, cut in half, sliced
• 2 red or orange bell peppers, sliced
• ¼ cup packed brown sugar
• 1 package (1.1 oz) onion recipe and dip soup mix
• 1 bottle (12 oz) chili sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 fresh beef brisket (not corned beef) (3 lb)
• Fresh rosemary sprigs, if desired

1 Heat oven to 325°F. In 4-quart ovenproof Dutch oven, heat oil over medium heat. Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.

2 In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper. Move vegetables to side of Dutch oven. Place beef, fat side up, in Dutch oven; pour sauce over beef. Spoon vegetables over beef.

3 Cover; bake 1 hour 30 minutes. Uncover; bake 1 hour longer or until beef is tender. Cover; let stand 10 minutes. Cut beef across grain into thin slices. Serve with vegetables and any remaining pan juices. Garnish with rosemary sprigs.

1 Serving: Calories 400; Total Fat 16g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 0mg; Sodium 1590mg; Total Carbohydrate 25g (Dietary Fiber 1g); Protein 36g Exchanges: 1 Other Carbohydrate, 1 Vegetable, 5 Lean Meat, ½ Fat Carbohydrate Choices: 1

Festive Touch This savory beef dish would be delicious with Garlic-Herb Roadhouse Rolls (see recipe) on the side.