Roasted Brisket with Parsley, Mint and Thyme

Serves 10 to 12

Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket.

Ingredients

1 (4-pound) beef brisket, trimmed of excess fat
1 teaspoon fine sea salt
Ground black pepper to taste
3/4 cup roughly chopped fresh parsley
1/2 cup roughly chopped fresh mint
2 tablespoons roughly chopped fresh thyme
2 tablespoons red wine vinegar
1 teaspoon red pepper flakes (optional)
6 cloves garlic
1 cup roughly chopped yellow onion
2 cups low-sodium chicken broth

Method

Preheat oven to 350°F. Season brisket all over with salt and pepper and then arrange on a rack in a roasting pan; roast for 1 hour. Meanwhile, put parsley, mint, thyme, vinegar, pepper flakes, garlic, onion and pepper into a food processor and pulse to make a thick paste; set aside.

After 1 hour, remove brisket from oven; reduce oven temperature to 325°F. Carefully add broth to pan, spread herb paste over brisket, cover pan with parchment and then foil and continue roasting, basting every 45 minutes or so, until very tender, 2 to 3 hours more.

Transfer brisket to a platter; set aside to let rest for 10 minutes. Skim off and discard any fat from liquid in pan. Thinly slice brisket against the grain and spoon pan sauce over the top.

Nutrition

Per serving: 270 calories (110 from fat), 12g total fat, 4.5g saturated fat, 105mg cholesterol, 370mg sodium, 3g total carbohydrate (1g dietary fiber, 1g sugar), 35g protein

http://wholefoodsmarket.com/recipes/2685