Beef Brisket with Roasted Cabbage and Carrots

Beef Brisket with Roasted Cabbage and Carrots

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:           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:   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 

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