My Beef Brisket with Roasted Cabbage and Carrots is a time consuming recipe but the final results are well worth your effort and time! I purchased a free range, grass fed brisket from my local CSA, Seeds and Spores Family Farm located in the upper peninsula of Michigan! I received a lovely 6-7 lbs brisket; and immediately trimmed it’s excess fat but kept enough on to ensure deep flavor and moisture. I rubbed the brisket with a flavorful medley of spices and baked it until the meat was fork tender with “melt in your mouth” flavor! Serve my Beef Brisket with the Roasted Cabbage and Carrots recipe posted below and either potato gnocchi, rice, spaetzle, orzo or potatoes, your choice! I recommend the gnocchi. My Beef Brisket with Roasted Cabbage and Carrots is simply delicious however you serve it! Enjoy!
For the Beef Brisket: 
1 tablespoon organic dried thyme leaves
1 tablespoon Hungarian paprika
1 tablespoon organic crumbled dried sage leaves
3/4 teaspoon ground veggie pepper, Frontier
1+ tablespoons Himalayan pink salt
1 6-7 lbs grass fed whole beef brisket, trimmed, but leaving a thin layer of fat on
1/2 cup extra virgin olive oil
8-10 medium organic onions, peeled and sliced
1 cup low sodium beef broth
1/2 cup sherry vinegar
1 can grape tomatoes with juice, crush the tomatoes or purée
5-6 organic garlic cloves, peeled and left whole
3/4 teaspoon mixed whole peppercorns
2 bay leaves
1 large organic fennel bulb, cut into wedges
Preheat oven to 300 degrees Fahrenheit
In a small bowl, mix the first five ingredients
Rub the trimmed brisket all over with seasoning mixture
In a large braising pan, heat the oil to medium high
Transfer seasoned brisket to pan and brown on all sides, about 10 minutes
Remove brisket from pan, place on a large plate or baking sheet
Add a bit more oil to braising pan
Add the onions, a large dash of salt, stir occasionally until onions are brown
Stir in the stock, vinegar, tomatoes, garlic, pepper and bay leaves
Bring the pan to a low simmer and turn off the heat
Transfer the brisket to the pan and nestle the fennel wedges around it
Cover the pan, pop into the oven and bake for 2 hours
Turn brisket over with a large fork and tongs and generously baste
Bake covered for another 2 hours
Now remove the brisket from the cooking liquid onto a baking sheet
Let it cool fir a bit then slice the meat against the grain into 3 inch slices
Transfer the slices back to the braising pan and bake covered for another hour
Remove pan from oven and place the beef, fennel and most of the onions onto a serving plate or baking dish
Cool the reserved liquid in the pan, remove and discard the fat layer that forms
Pour the skimmed liquid into a blender and purée to make a juice gravy for serving
For the Roasted Cabbage and Carrots: 
1 medium organic cabbage, cut into wedges
6 organic carrots, cut in half
Salt and pepper to taste
2 teaspoons whole caraway seeds
1/4 cup extra virgin olive oil
1/4 cup sherry vinegar
Raise the oven temperature to 425 degrees Fahrenheit
Assemble the cabbage and carrots on a large sheet pan
Season with salt, pepper and caraway
Dredge with the oil and vinegar
Pop into oven and roast vegetables for about 40 minutes, turning the vegetables midway, roast until vegetables are browned and tender
Serve as a side for the beef brisket or protein of choice
Or serve with pasta or rice for a delicious vegetarian main entrée
Visit us often and buy the Simply Natural Gourmet Cookbook!
https://simplynaturalgourmet.com