Beef Brisket with Root Vegetables
- 1 teaspoon fine sea salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds beef brisket
- 1 large carrot, cut into 1-inch pieces
- 1 rutabaga, cut into 1-inch pieces
- 1 sweet potato, cut into 1-inch pieces
- 1 turnip, cut into 1-inch pieces
- 1 cup low-sodium, gluten-free beef broth
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon ground black pepper
Preheat the oven to 325°F.
In a small bowl, mix together salt, pepper, onion powder and garlic powder. Stir in olive oil.
Rub both sides of brisket with seasoned olive oil.
Heat a large skillet over medium-high.
Sear brisket for a couple of minutes on each side to form a nice brown crust.
Transfer brisket to a roasting pan and place vegetables all around.
Pour broth over the top. Sprinkle with parsley.
Cover the pan tightly with aluminum foil and transfer to the oven.
Bake for about 3 to 4 hours, basting every hour with the pan juices, until beef is fork tender.
Remove brisket to a cutting board and let it rest for 15 minutes.
Scoop vegetables out of the roasting pan and onto a platter, cover to keep warm. If there is a lot of fat in pan juices, skim it off.
Slice brisket across grain (muscle lines) at a slight diagonal.
Serve with vegetables and pan juices poured over sliced meat.
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- 1 teaspoon fine sea salt
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds beef brisket
- 1 large carrot, cut into 1-inch pieces
- 1 rutabaga, cut into 1-inch pieces
- 1 sweet potato, cut into 1-inch pieces
- 1 turnip, cut into 1-inch pieces
- 1 cup low-sodium, gluten-free beef broth
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon ground black pepper