Holiday Brisket

210 mins
Serves 1
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Directions

  1. 1Place the 3-pound first cut brisket in the roaster.
  2. 2Place the 3-pound first cut brisket in the roaster.
  3. 3Place the 3-pound first cut brisket in the roaster.
  4. 4Coat the brisket with oil, aromatic spices (onion powder, allspice, garlic powder, paprika, salt, black pepper), Dijon mustard, and apricot preserves, rubbing it well on both sides.
  5. 5Coat the brisket with oil, aromatic spices (onion powder, allspice, garlic powder, paprika, salt, black pepper), Dijon mustard, and apricot preserves, rubbing it well on both sides.
  6. 6Coat the brisket with oil, aromatic spices (onion powder, allspice, garlic powder, paprika, salt, black pepper), Dijon mustard, and apricot preserves, rubbing it well on both sides.
  7. 7Top the brisket with golden potatoes (halved, peel on), sweet potatoes/yams (halved, peel on), shallots, carrots (peeled), celery root (peeled, large chunks), and two whole garlic heads (tops trimmed, outer layer removed).
  8. 8Top the brisket with golden potatoes (halved, peel on), sweet potatoes/yams (halved, peel on), shallots, carrots (peeled), celery root (peeled, large chunks), and two whole garlic heads (tops trimmed, outer layer removed).
  9. 9Top the brisket with golden potatoes (halved, peel on), sweet potatoes/yams (halved, peel on), shallots, carrots (peeled), celery root (peeled, large chunks), and two whole garlic heads (tops trimmed, outer layer removed).
  10. 10Crack open a bottle of red wine and pour some on top of the vegetables.
  11. 11Crack open a bottle of red wine and pour some on top of the vegetables.
  12. 12Crack open a bottle of red wine and pour some on top of the vegetables.
  13. 13Finish by pouring chicken stock over the ingredients.
  14. 14Finish by pouring chicken stock over the ingredients.
  15. 15Finish by pouring chicken stock over the ingredients.
  16. 16Tuck in some pitted prunes for extra sweetness.
  17. 17Tuck in some pitted prunes for extra sweetness.
  18. 18Tuck in some pitted prunes for extra sweetness.
  19. 19Sprinkle some flaky salt on top.
  20. 20Sprinkle some flaky salt on top.
  21. 21Sprinkle some flaky salt on top.
  22. 22Place a bundle of fresh herbs (sage, thyme, and rosemary) right into the center of the dish.
  23. 23Place a bundle of fresh herbs (sage, thyme, and rosemary) right into the center of the dish.
  24. 24Place a bundle of fresh herbs (sage, thyme, and rosemary) right into the center of the dish.
  25. 25Cover the roaster and bake at 350 degrees Fahrenheit for three hours.
  26. 26Cover the roaster and bake at 350 degrees Fahrenheit for three hours.
  27. 27Cover the roaster and bake at 350 degrees Fahrenheit for three hours.
  28. 28Uncover for another 30 minutes so everything caramelizes beautifully.
  29. 29Uncover for another 30 minutes so everything caramelizes beautifully.
  30. 30Uncover for another 30 minutes so everything caramelizes beautifully.
  31. 31Serve it straight from the roaster or plate it with the brisket in the center and all the rich vegetables around.
  32. 32Serve it straight from the roaster or plate it with the brisket in the center and all the rich vegetables around.
  33. 33Serve it straight from the roaster or plate it with the brisket in the center and all the rich vegetables around.
  34. 34If you'd like to slice it before serving, you can do that too.
  35. 35If you'd like to slice it before serving, you can do that too.
  36. 36If you'd like to slice it before serving, you can do that too.
  37. 37Smash the melted garlic cloves on top of the brisket.
  38. 38Smash the melted garlic cloves on top of the brisket.
  39. 39Smash the melted garlic cloves on top of the brisket.

Ingredients

  • 3 lb brisket
  • 3 lb brisket
  • 3 lb brisket
  • 0.25 cup oil
  • 0.25 cup oil
  • 0.25 cup oil
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 2 tsp paprika
  • 2 tsp paprika
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp onion powder
  • 1 tsp all spice
  • 1 tsp all spice
  • 1 tsp all spice
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp apricot preserves
  • 2 tbsp apricot preserves
  • 2 tbsp apricot preserves
  • 3 golden potatoes golden potatoes
  • 3 golden potatoes golden potatoes
  • 3 golden potatoes golden potatoes
  • 3 sweet potatoes/yams sweet potatoes/yams
  • 3 sweet potatoes/yams sweet potatoes/yams
  • 3 sweet potatoes/yams sweet potatoes/yams
  • 3 whole shallots whole shallots
  • 3 whole shallots whole shallots
  • 3 whole shallots whole shallots
  • 4 carrots carrots
  • 4 carrots carrots
  • 4 carrots carrots
  • 1 celery root celery root
  • 1 celery root celery root
  • 1 celery root celery root
  • 2 garlic heads garlic heads
  • 2 garlic heads garlic heads
  • 2 garlic heads garlic heads
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 3 cups chicken stock
  • 10 pitted prunes pitted prunes
  • 10 pitted prunes pitted prunes
  • 10 pitted prunes pitted prunes
  • flaky salt
  • flaky salt
  • flaky salt
  • fresh sage sprigs
  • fresh sage sprigs
  • fresh sage sprigs
  • rosemary sprigs
  • rosemary sprigs
  • rosemary sprigs
  • thyme sprigs
  • thyme sprigs
  • thyme sprigs
  • pomegranate seeds
  • pomegranate seeds
  • pomegranate seeds
  • parsley
  • parsley
  • parsley

Equipment

roastercorkscrewovenserving platterfork

Tips

  • Make it a day ahead, slice, and reheat uncovered for perfect serving.
  • Garnish with pomegranate seeds and parsley before serving.