Brisket with Root Vegetables

Brisket with Root Vegetables

Recipe Rating: 3.38781
Serves 6
This substantial meal will please even the heartiest of appetites on a cold winter's day.
  • 1 teaspoon fine sea salt
  • 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 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
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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: 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: 

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