American · Dinner
Roast Beef Brisket (No-Chop)
Beef brisket is slow-roasted with a smoked paprika, garlic, and onion powder rub over a bed of pre-cut mirepoix and beef stock. The meat rests, then is hand-torn into tender strands and served with pan juices and fresh parsley.
$7
15 minsPrep
240 minsCook
255 minsTotal
MediumLevel
Nutrition per serving
693Calories
42.4gProtein
51.6gFat
11.4gCarbs
5.3gSugar
2.5gFiber
1660mgSodium
149mgChol
17.5gSat Fat
542mgPotassium
58mgCalcium
3.8mgIron
1.1mcgVitamin B12
4.2mgVitamin C
gluten-free
egg-free
protein-rich
low-carb
no-chop
Instructions
1
Prep
Pat the brisket dry and rub all over with olive oil, smoked paprika, garlic powder, onion powder, salt and black pepper until evenly coated.
2
Sear
Brown the brisket in a heavy oven-safe pot over medium-high heat for about 8 minutes, turning until each side is deep brown and crusted.
3
Build
Scatter the mirepoix around the brisket, stir tomato paste into the beef stock and pour until liquid reaches halfway up the meat.
4
Roast
Cover and roast at 300°F for about 4 hours until a fork slides in with no resistance and meat pulls apart at edges.
5
Rest
Let the brisket rest in the pot for 20 minutes before serving.
6
Plate
Hand-tear the brisket into strands, spoon pan juices over top and scatter with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef brisket
- 2 tbsp2 tbsp olive oil
- 4 tsp4 tsp smoked paprika
- 2 tsp2 tsp garlic powder
- 2 tsp2 tsp onion powder
- 1 tsp1 tsp salt
- 1 tsp1 tsp black pepper
- 11 oz311g mirepoix (onion, carrot, celery)
- 2 cup480ml beef stock
- 4 tsp4 tsp tomato paste
- 2 tbsp2 tbsp fresh parsley
