Gluten Free Recipe: Brisket with Root Vegetables
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
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.
Adopted from: Whole Foods.