Directions
- 1Place the 3-pound first cut brisket in the roaster.
- 2Coat 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.
- 3Top 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).
- 4Crack open a bottle of red wine and pour some on top of the vegetables.
- 5Finish by pouring chicken stock over the ingredients.
- 6Tuck in some pitted prunes for extra sweetness.
- 7Sprinkle some flaky salt on top.
- 8Place a bundle of fresh herbs (sage, thyme, and rosemary) right into the center of the dish.
- 9Cover the roaster and bake at 350 degrees Fahrenheit for three hours.
- 10Uncover for another 30 minutes so everything caramelizes beautifully.
- 11Serve it straight from the roaster or plate it with the brisket in the center and all the rich vegetables around.
- 12If you'd like to slice it before serving, you can do that too.
- 13Smash the melted garlic cloves on top of the brisket.
Ingredients
- 3 lb brisket
- 0.25 cup oil
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp all spice
- 1 tbsp Dijon mustard
- 2 tbsp apricot preserves
- 3 golden potatoes golden potatoes
- 3 sweet potatoes/yams sweet potatoes/yams
- 3 whole shallots whole shallots
- 4 carrots carrots
- 1 celery root celery root
- 2 garlic heads garlic heads
- 1 cup red wine
- 3 cups chicken stock
- 10 pitted prunes pitted prunes
- flaky salt
- fresh sage sprigs
- rosemary sprigs
- thyme sprigs
- pomegranate seeds
- 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.
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