Eosinophilic Esophagitis Friendly Garlic Rosemary Brisket
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Learn more →Ingredients
6 servings
For the brisket
- 3 lb beef brisket (flat cut)
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp olive oil, divided
- 6 cloves garlic, thinly sliced
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, cut into 2-inch pieces
- 4 sprigs fresh rosemary
- 3 sprigs fresh thyme
For the braising liquid
- 1 cup pomegranate juice
- ¼ cup apple cider vinegar
- 2 cups bone broth
- 1 tbsp coconut aminos
For serving
- 1 tbsp fresh rosemary leaves, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). In a small bowl, combine the salt, turmeric, and ginger. Pat the brisket completely dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear undisturbed for 5–6 minutes, until deep brown and releasing easily from the pot. Flip and sear the other side for 4–5 minutes until equally browned. Transfer the brisket to a plate.
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