Brisket With Sun-Dried Tomatoes - cooking recipe

Ingredients

1 1/2 cups sun-dried tomatoes packed in oil
1 cup boiling water
1 (4 1/2 lb) beef brisket
1 teaspoon salt
1 teaspoon paprika
1 teaspoon pepper
2 tablespoons vegetable oil, divided
1/2 cup ketchup
1/4 cup brown sugar, packed
2 tablespoons lemon juice
8 bunches baby carrots, trimmed
1/2 lb green beans
3 onions, sliced

Preparation

In cup, combine Sundried tomatoes and water: let stand 15 minutes or until softened. Meanwhile, season beef with salt, pepper and paprika.
In sauce pot or Dutch oven over medium heat, brown beef in 1 tablespoon hot oil 10 minutes, turning once. Remove to plate; keep warm.
In the same pot over medium heat, cook onion in remaining 1 tablespoon hot oil, stirring, 10 minutes or until tender. Add tomatoes with their liquid, ketchup, brown sugar and lemon juice; bring to a boil.
Add brisket; reduce heat to low. Cover and simmer for 2 hours, 40 minutes.
Add carrots and beans; continue simmering 20 minutes or until tender. Remove beef; let stand 15 minutes before carving.