Roasted Brisket with Parsley, Mint and Thyme

Roasted Brisket with Parsley, Mint and Thyme

Serves 10 to 12
Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket.
  • 1 (4-pound) beef brisket, trimmed
  • Ground black pepper, to taste
  • 3/4 cup roughly chopped fresh parsley
  • 1/2 cup roughly chopped fresh mint
  • 2 tablespoons roughly chopped fresh thyme
  • 2 tablespoons red wine vinegar
  • 1 teaspoon crushed red chile flakes (optional)
  • 6 cloves garlic
  • 1 cup roughly chopped yellow onion
  • 2 cups low-sodium chicken broth
  • 1 teaspoon fine sea salt
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Preheat the oven to 350°F. Season brisket all over with salt and pepper and arrange on a rack in a roasting pan; roast for 1 hour. Meanwhile, put parsley, mint, thyme, vinegar, pepper flakes, garlic, onion, salt and pepper into a food processor and pulse to make a thick paste; set aside.

After 1 hour, remove brisket from the oven; reduce oven temperature to 325°F. Carefully add broth to the pan, spread herb paste over brisket, cover the pan with foil and continue roasting, basting every 45 minutes or so until very tender, 2 to 3 hours more.

Transfer brisket to a platter; set aside to let rest for 10 minutes. Skim off and discard any fat from liquid in the pan. Trim brisket further, if desired, then thinly slice against the grain and spoon pan sauce over the top.
Nutritional Info: 
Per Serving: 270 calories (110 from fat), 12g total fat, 4.5g saturated fat, 105mg cholesterol, 270mg sodium, 3g carbohydrates, (1 g dietary fiber, 1g sugar), 35g 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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