Eosinophilic Esophagitis Friendly Italian Pot Roast Brisket
Total time4 hr
Prep time25 min
Cook time3 hr 35 min
5.0(13)
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Learn more →Ingredients
6 servings
- 3 lb beef brisket (flat cut), trimmed of excess fat
- 1 ½ tsp kosher salt
- ½ tsp black pepper
- 3 tbsp garlic-infused olive oil, divided
- 3 medium carrots, cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 6 scallions, green tops only, thinly sliced
- 2 tbsp tomato paste
- 1 cup dry red wine (such as chianti or sangiovese)
- 1 can (14 oz) diced tomatoes, with juices
- 1 ½ cups beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary, crumbled
- 1 bay leaf
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the brisket thoroughly dry with paper towels, then season all over with the salt and pepper.
- 2
Heat 2 tablespoons of the garlic-infused olive oil in a 5–6 qt Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear, undisturbed, for 4–5 minutes until deep brown and releasing easily from the pot. Flip and sear the other side for 3–4 minutes until browned. Transfer the brisket to a plate.
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