Rye Free Italian Herb Brisket

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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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
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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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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