Roasted Beef Brisket
I’ve been obsessing about baking brisket lately. I don’t own a roasting pan with a rack, but I think after finding this recipe I’m just gonna have to suck it up and go buy one. You should too! This dish takes awhile to cook but just look at that meat. So tender and juicy. Nothing compares!
Roasted Beef Brisket with Parsley, Mint and Thyme
Ingredients
1 (4-pound) beef brisket, trimmed
Salt and 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 red pepper flakes (optional)
6 cloves garlic
1 cup roughly chopped yellow onion
2 cups low-sodium chicken broth
Salt and 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 red pepper flakes (optional)
6 cloves garlic
1 cup roughly chopped yellow onion
2 cups low-sodium chicken broth
Directions
Preheat oven to 350°F. Season brisket all over with salt and pepper and then 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 oven; reduce oven temperature to 325°F.
Carefully add broth to pan, spread herb paste over brisket, cover 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 pan.
Trim brisket further, if desired, then thinly slice against the grain and spoon pan sauce over the top.
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