Gluten Free Recipe: Brisket with Root Vegetables

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

Preparation: 

 

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.

 

Serves 4

Adopted from:  Whole Foods.

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