Eosinophilic Esophagitis Friendly Italian Herb Brisket
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp olive oil
- 1 medium yellow onion, halved and thinly sliced
- 6 cloves garlic, thinly sliced
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- ¾ cup pomegranate juice
- 3 tbsp apple cider vinegar
- 2 cups bone broth
- 2 tbsp coconut aminos
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- 3 fresh bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the brisket completely dry with paper towels. In a small bowl, combine the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the brisket.
- 2
Heat 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 golden brown. Flip and sear the other side for 4–5 minutes until equally browned. Transfer the brisket to a plate.
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