Jessica P.- Beef Brisket
Hi, it’s Jessica. Today I will be sharing a recipe for beef brisket with root vegetables. This recipe has great health benefits, such as the beef brisket contains high levels of oleic acid, which produces high levels of HDL, the "good" kind of cholesterol. Root vegetables such as turnips, carrots, and potatoes help keep blood sugar levels under control, and they are loaded with vitamin A and beta carotene. These vegetables are rich in soluble and insoluble fiber, which help to boost gut bacteria and reduce the risk of type-2 diabetes. They are also very low in saturated fat and cholesterol. Dried thyme is a great source of vitamin C and A, It also helps you in the aid of fighting a cold. I personally like to use meat rubs on mine. It is very tasty. We have 2 amazing rubs at our Little Red Hen Kitchen store from Oaktown Spice. They are Korean BBQ and Persian Lime Curry Rub.
1 (4 ½ pound) flat cut beef brisket, trimmed of fat
1-teaspoon salt, divided
¾ teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 stalks celery, chopped
1 medium onion, chopped
4 cloves of garlic, minced
½ cup dry red wine (optional)
2 cups reduced – sodium beef broth or chicken broth
¼ cup tomato paste
½ teaspoon dried thyme
1 pound red – skinned potatoes, scrubbed and cut into 1 ½ inch pieces
1 pound turnips, peeled and cut into 1 ½ inch pieces
½ pound carrots, peeled, cut in half lengthwise, and cut into 2 inch pieces
Fresh flat – leaf parsley, chopped, for garnish (Optional)
(Note) The salt and black pepper will be in the meat rub.
Preheat the oven to 325 degrees Fahrenheit
Sprinkle the brisket with your favorite rub, Heat 2 teaspoons of the oil in a large skillet over medium-high heat. Add the brisket and cook, turning once, until well browned, about 8 minutes. Transfer the brisket to a deep-sided 4–5 quart baking dish.
Add the remaining 2 teaspoons of oil to the skillet. Cook, stirring frequently, until the celery and onion are softened, about 5 minutes.Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
Bring the wine (optional) to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Add the broth, tomato paste, and thyme and cook, stirring constantly, until the tomato paste is incorporated into the broth and the mixture comes to a boil. Pour the mixture over the brisket. Bake for 2 hours, covered.
Toss the potatoes, turnips, carrots, 14 teaspoon salt, and 14 teaspoon pepper in a large mixing bowl.Remove the baking dish from the oven and add the vegetables around the brisket. Press the vegetables into the dish so they are almost covered with broth. If necessary, add additional broth or water. Cover and bake until the brisket and vegetables are very tender, about 1 hour.
Cut the roast into thick slices and serve with the vegetables and broth. Garnish with chopped parsley if desired.If desired.
Calories per serving 266
Total Fat 8g
Saturated Fat 3g
Total Carbohydrate 15g
Dietary Fiber 3g
Total Sugar 0mg
Thank you for joining in on this recipe, I hope you all enjoy it. Until next time! Bon appetit.
Posted by Fran H
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