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Recipes
Herb-Glazed Braised Beef Brisket with Root Vegetables

Recipe

Herb-Glazed Braised Beef Brisket with Root Vegetables

40 min prep

300 min cooking

Serves 10

Difficulty 3/5

Bring comfort food to the next level with this tender and delicious, slow-braised beef brisket. Accompanied by root vegetables and drizzled with a tasty fresh herb glaze, this brisket is dressed to impress.

Ingredients

Brisket

5 lb (2.2 kg) Beef Brisket Pot Roast, thick Double/Point End/Deckle section (not Flat End/First Cut) Kosher salt and fresh ground pepper 3 tbsp (45 mL) sunflower oil, divided 2 Spanish onions, quartered 6 carrots, cut into thirds 5 stalks celery, whole 1 whole head garlic, broken in half (skin on) ¼ cup (60 mL) golden raisins 6 tbsp (90 mL) red wine vinegar ¼ cup (60 mL) packed brown sugar 2⅔ cups (650 mL) no-salt-added beef broth or stock ¾ cup (175 mL) dry red wine ½ cup (125 mL) ketchup 5 sprigs fresh thyme 3 bay leaves 1 tsp (5 mL) EACH whole cloves, whole allspice and dill seed 2 lb (1 kg) mini or Parisienne potatoes

Herbed Glaze

2 tbsp (30 mL) EACH chopped fresh parsley and dill 2 tbsp (30 mL) sliced fresh chives 1 clove garlic, minced Grated zest of 1 lemon ¼ cup (60 mL) extra virgin olive oil Kosher salt

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Directions

1. Brisket: Pat beef dry and season all over with about ½ tsp (2 mL) each salt and pepper. Heat 2 tbsp (30 mL) oil over high heat in a large deep skillet or sauté pan; brown beef, turning, until browned all over. Transfer to a large stock pot or Dutch oven or minimum 5-qt (5 L) slow cooker. Set aside. 2. Add remaining oil to skillet over medium heat. Cook onions, celery, carrots, and garlic, stirring often, for 20 to 30 minutes or until lightly caramelized; transfer to the pot with the brisket. Add raisins to the skillet. Pour in the red wine vinegar and bring to a boil while stirring and scraping up brown bits from bottom of pan. While maintaining a boil, stir in brown sugar, beef broth, red wine, ketchup, thyme, bay leaves, cloves, allspice and dill seed. Pour over the brisket and vegetables. 3. Cover and cook in preheated 300°F oven or in slow cooker on HIGH or for 4 to 6 hours, or in slow cooker on LOW for 6 to 8 hours, or until beef is fork-tender. 4. Meanwhile, place potatoes in a saucepan and add cold water to cover and season with a pinch of salt; bring to a boil over high heat. Reduce heat and boil gently for about 15 minutes, until potatoes are tender. Drain and return to pan. Cover to keep warm and set aside. 5. Transfer cooked beef to a cutting board and cover with foil; set aside. 6. Strain the braising liquid, reserving both the liquid and carrots; discard remaining solids. Pour 1 cup (250 mL) of the liquid into a saucepan for the glaze. Transfer beef and carrots back into the pot or slow cooker; pour remaining strained liquid over the beef. Cover to keep warm and set aside. 7. Herbed Glaze: Bring the 1 cup (250 mL) reserved braising liquid to a boil over high heat. Boil until reduced by half to create a nice shiny glaze. Remove from heat and stir in parsley, dill, chives, garlic, lemon zest and olive oil. Season with salt to taste. 8. To serve, carve roast across the grain into slices. Arrange 2 slices on each serving plate along with a portion of the carrots and potatoes. Drizzle meat and vegetables with Herbed Glaze.

Cuts Used in This Recipe

Brisket

Brisket (Whole, Flat and Point)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.