Easy, oven-baked recipe for beef brisket that is ready in a few hours. The pastured meat is slow-cooked with seasonal root vegetables and rich gravy made from pan drippings.
Slow-cooked beef brisket is a dish that some people assume you need a smoker to make. As it turns out, you can make a fantastic oven-baked version in just a few hours in your kitchen!
To me, grass-fed brisket is incredible comfort food and best served with root vegetables like carrots, onions, and potatoes.
If you make your own gravy with the pan drippings and drizzle on top of each slice, you won’t miss the sugary barbecue sauces (and yes, the sweetener is almost always canker sore and acne inducing high fructose corn syrup!) typically served at restaurants or worse, basted on top.
Try this easy oven-baked brisket this weekend!
If you double the recipe, you will have plenty of leftovers for sandwiches too. I recommend and use these sourdough buns that are baked fresh and shipped to your door by a small family-owned bakery.
Beef Brisket with Root Vegetables
Easy, oven-baked recipe for beef brisket that is ready in a few hours. Meat is slow-cooked with root vegetables and rich gravy made from pan drippings.
Preheat oven to 275 °F (135 °C). Season brisket on all sides to taste with the sage, thyme, mustard, sea salt and pepper.
Heat the lard or butter in a roasting pan or skillet large enough to hold the meat and vegetables over medium-high heat. Brown on all sides. Remove meat and cook onions and crushed garlic until just tender.
Return brisket to pan fat side up with the onions and garlic and add the chicken stock. Cover and bake for about 2 hours.
Add the vegetables to the pan and sprinkle with a little more of the seasonings used on the meat.
Cover and roast for an additional 2 to 4 hours or until fork-tender.
Remove the brisket to a platter and keep warm. Place the vegetables in a bowl and cover to keep warm. Make the gravy with the pan drippings (see below).
In a small bowl, knead the arrowroot and butter together with your fingers until well combined.
Place the roasting pan with juices over medium-high heat.
Bring to a boil, scraping up the browned bits in the bottom of the pan.
Whisk in the arrowroot-butter mixture and continue to cook, stirring constantly, until very smooth and slightly thick. This takes about 1 minute.
Once the gravy is ready, remove from heat and set aside.
Slice the brisket thinly against the grain and serve with the vegetables, drizzling on some gravy as desired. Serve immediately.
Go with whatever combination of root vegetables appeals to you and/or what is in season.