A Traditional Brisket Roast for the Holidays

Ingredients:

• 4-5 lbs grass-fed brisket (whole or flat cut)
• 2 tablespoons olive oil (or beef tallow)
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 cups beef broth (or water for a lighter option)
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks (optional)
• 1-2 sprigs fresh rosemary or thyme (for garnish, optional)

Instructions:

1. Preheat the oven: Set your oven to 325°F (165°C) and let it fully heat.
2. Season the brisket: Pat the brisket dry with paper towels to ensure a good sear. Rub both sides of the meat generously with olive oil (or beef tallow), then season with sea salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, thyme, and rosemary. Make sure to rub the spices into the meat to fully coat it.
3. Sear the brisket: Heat a large oven-safe skillet or Dutch oven over medium-high heat. Once hot, add a little more olive oil or beef tallow. Sear the brisket on all sides until browned, about 4-5 minutes per side. This will help lock in the flavors and juices.
4. Prepare for roasting: Once the brisket is seared, remove it from the skillet. Add the quartered onion, smashed garlic, carrots, and parsnips (if using) to the bottom of the skillet. Place the brisket on top of the vegetables, fat side up. Pour the beef broth (or water) around the brisket. The liquid will keep the meat moist during roasting and infuse the vegetables with flavor.
5. Roast the brisket: Cover the skillet or Dutch oven tightly with a lid or aluminum foil. Place it in the preheated oven and roast for 3.5 to 4.5 hours, depending on the size of the brisket, or until the meat is fork-tender. For the best texture, check the brisket halfway through cooking and add more broth if the liquid is low.
6. Rest the meat: Once the brisket is tender, remove it from the oven and let it rest, covered with foil, for 15-20 minutes before slicing. This will help redistribute the juices within the meat.
7. Serve: Slice the brisket against the grain to ensure maximum tenderness. Serve with the roasted vegetables and a drizzle of the braising liquid from the pan. Garnish with fresh herbs like rosemary or thyme, if desired.

Notes:

• Grass-fed Beef: Grass-fed beef has a slightly different texture and flavor compared to grain-fed beef, often resulting in a leaner cut. If you prefer a fattier brisket, you can opt for a fattier cut or increase the amount of tallow used for searing.
• Vegetables: Feel free to add or substitute other root vegetables like sweet potatoes, rutabagas, or turnips. Seasonal veggies are a great way to make this dish even more festive.
• Leftovers: Brisket makes excellent leftovers! It can be sliced thinly for sandwiches, served with eggs, or added to soups and stews.

This Seasonal Roast Brisket is a perfect holiday centerpiece, offering a rich, hearty meal that’s full of flavor and nourishment. Pair it with a glass of red wine and enjoy the warmth and togetherness of the season!