Brisket with Root Vegetables

Brisket with Root Vegetables

Serves 4
This substantial meal will please even the heartiest of appetites on a cold winter's day.
  • Salt and pepper to taste
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 2 tablespoons extra virgin olive oil
  • 2 1/2 pound beef brisket
  • 1 large carrot , cut into 1-inch pieces
  • 1 medium rutabaga , cut into 1-inch pieces
  • 1 medium sweet potato , cut into 1-inch pieces
  • 1 medium turnip , cut into 1-inch pieces
  • 1 cup low-sodium, gluten-free beef broth
  • 1/4 cup flat-leaf parsley , finely chopped
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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: 
Per Serving: Serving size: , 730 calories (250 from fat), 27g total fat, 9g saturated fat, 195mg cholesterol, 730mg sodium, 19g carbohydrates, (5 g dietary fiber, .10g sugar), 97g protein.
Special Diets: 

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.

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