American · Dinner
Roast Beef Brisket
Beef brisket slow-roasted low and long with onion, carrot, and garlic in a gluten-free beef stock braise seasoned with smoked paprika, thyme, and black pepper. The meat rests before slicing against the grain and is served with the pan juices and braised vegetables spooned over the top.
$7
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
639Calories
40.2gProtein
43.9gFat
16.1gCarbs
7.4gSugar
3.1gFiber
1967mgSodium
137mgChol
15.6gSat Fat
515mgPotassium
48mgCalcium
3.2mgIron
0.8mcgVitamin B12
4.1mgVitamin C
Goes well with
Sparkling Apple Cider
local
Bourbon Old Fashioned
international
gluten-free
egg-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Pat the brisket dry and rub all over with the salt, pepper, smoked paprika, and dried thyme until evenly coated.
2
Sear
Heat the olive oil in a heavy oven-safe pot over medium-high heat and sear the brisket 3 to 4 minutes per side until deeply browned on both surfaces.
3
Sauté
Lower to medium heat and add the onion, carrot, and garlic, cooking 4 minutes until the onion softens and turns translucent.
4
Braise
Stir in tomato paste for 1 minute over medium heat, pour in the beef stock, return the brisket, cover, and braise at 300F for 4 hours until fork-tender.
5
Rest
Let the brisket rest 20 minutes before slicing.
6
Plate
Slice the brisket against the grain and spoon the strained pan juices and braised vegetables over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket
- 2 tbsp2 tbsp olive oil
- 11 medium onion
- 22 medium carrot
- 4 cloves4 cloves garlic
- 2 cup480ml gluten-free beef stock
- 4 tbsp4 tbsp tomato paste
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp dried thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
