American · Dinner
Roast Beef Brisket
Beef brisket rubbed with garlic, paprika, and black pepper, then slow-roasted in a covered pan over onion and beef stock until fork-tender. The braising juices reduce into a savoury gravy. Sliced against the grain and served with roasted carrot for a classic American Sunday roast plate.
$7
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
595Calories
41.2gProtein
42.8gFat
11.5gCarbs
4.6gSugar
2.1gFiber
1594mgSodium
148mgChol
15.3gSat Fat
458mgPotassium
32mgCalcium
2.8mgIron
1.2mcgVitamin B12
3.1mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
herb-salt
all-time-classics
main-event
gluten-free
Instructions
1
Prep
Pat the brisket dry, then mix garlic, paprika, black pepper, and salt and rub all over the meat until evenly coated.
2
Sear
Heat olive oil in a heavy oven-safe pan over medium-high heat and brown the brisket 3 to 4 minutes per side until a deep crust forms.
3
Build
Heat oven to 300°F, scatter onion and carrot around the meat, pour in beef stock, cover tightly and roast 4 hours until fork-tender.
4
Rest
Lift the brisket onto a board, tent loosely with foil, and rest 15 minutes.
5
Plate
Whisk cornstarch into the pan juices, simmer to a gravy, slice brisket against the grain, and spoon gravy over with the carrot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket
- 11 onion (150g)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp paprika
- 1 tsp1 tsp black pepper
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp olive oil
- 1 1/2 cup360ml beef stock
- 22 medium carrot (160g)
- 2 tsp2 tsp cornstarch
