Your holiday feast isn’t complete without a slow-cooked beef brisket. Wow your guests by slicing into this hearty main, drizzled with jus and served with root vegetables— just add red wine!
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
730
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.