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Roasted Brisket with Parsley, Mint and Thyme

Serves 10 to 12
Time 3 hr 15 min
Fragrant fresh herbs, garlic and tangy vinegar prove a perfect match for slow-cooked brisket. Be sure to baste frequently for moist and tender results.
Ingredients
  • 1 (4-pound) beef brisket trimmed
  • Ground black pepper to taste
  • 3/4 cup roughly chopped fresh flat-leaf 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
Method

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.

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.
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  • 1 (4-pound) beef brisket trimmed
  • Ground black pepper to taste
  • 3/4 cup roughly chopped fresh flat-leaf 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