product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Brisket with Root Vegetables

Serves 6
Time 3 hr 35 min
This substantial meal will please even the heartiest of appetites on a cold winter's day.
Ingredients
  • 1 teaspoon fine sea salt
  • 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 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.

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.

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.
  • 1 teaspoon fine sea salt
  • 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 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.