Rye Free Garlic Rosemary Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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