Recipe:

Brisket with Root Vegetables

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Serves 4

This substantial meal will please even the heartiest of appetites on a cold winter's day. All-natural beef brisket slowly roasts to perfection alongside carrots, rutabaga, sweet potato and turnip. Versatile as well, feel free to substitute your favorite root vegetables, maybe parsnips or red potatoes. For the best flavor, use a high quality beef broth.

Ingredients

Salt and pepper to taste
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons extra virgin olive oil
2 1/2 pounds 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

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.

Nutrition

Per serving (about 18oz/517g-wt.): 730 calories (250 from fat), 27g total fat, 9g saturated fat, 195mg cholesterol, 730mg sodium, 19g total carbohydrate (5g dietary fiber, 10g sugar), 97g protein

Tags: Dairy Free, Wheat Free, Gluten Free

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