A flavorful and succulent beef brisket from pasture-raised cattle that is slow-roasted with aromatic vegetables and seasoned with Paleo-friendly spices. This dish is ideal for a filling and substantial meal that is both Whole30 and Paleo compliant.
Ingredients: 3-4 pounds pasture-raised beef brisket. 2 tablespoons olive oil. 2 teaspoons sea salt. 1 teaspoon black pepper. 2 teaspoons smoked paprika. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 cup beef broth. 1/2 cup diced onions. 1/2 cup diced carrots. 1/2 cup diced celery. 1 bay leaf.
Instructions: Set the oven temperature to 325F 160C. Make a spice rub in a small bowl by mixing sea salt, black pepper, smoked paprika, onion powder, garlic powder, dried thyme, and dried rosemary. Make sure the beef brisket is well coated by rubbing it with the spice mixture evenly throughout. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. The brisket should be seared for three to four minutes on each side, or until it is nicely browned. The brisket should be taken out of the skillet and placed aside. Add diced carrots, celery, and onions to the same skillet. Saut them for 34 minutes, or until they start to get tender. Add the bay leaf and pour in the beef broth. Mix everything together. Place the seared brisket back onto the vegetables in the skillet. Place a lid or piece of aluminum foil over the skillet and place it in the oven that has been preheated. Baste the brisket with the cooking juices every hour while roasting it for 34 hours, or until it's fork-tender. When finished, take the brisket out of the oven and give it ten minutes to rest before slicing. With the cooked vegetables and pan juices on the side, slice the brisket against the grain and serve.
Prep Time: 15 minutes
Cook Time: 240 minutes
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