About the Recipe
Juicy, melt-in-your-mouth, and full of rich flavor. The oven does all the work while you get ready for the holiday, then this beauty goes straight from oven to table. Who’s ready for a slice?
Ingredients
Ingredients:
3 lb brisket (or any roast — even beef/lamb stew)
¼ cup oil
2 tsp salt
1 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp allspice
1 tbsp Dijon mustard
2 tbsp apricot preserves
3–4 golden potatoes (halved, peel on)
3 sweet potatoes/yams (halved, peel on)
3–4 whole shallots
4 carrots (halved, peeled)
1 celery root (peeled, large chunks)
2 garlic heads (tops trimmed, outer layer removed)
1 cup red wine
3 cups chicken stock
10 pitted prunes
Flaky salt (for finishing)
Fresh sage, rosemary & thyme sprigs
Preparation
Directions:
Preheat oven to 350°F.
Place the brisket in a large roasting pan.
Rub with oil, spices, Dijon mustard, and apricot preserves.
Arrange the potatoes, sweet potatoes, shallots, carrots, celery root, and garlic heads around the meat.
Pour in the red wine and chicken stock. Add prunes and a sprinkle of flaky salt.
Nestle a bundle of fresh sage, rosemary, and thyme in the center.
Cover tightly with a lid or foil and bake for 3 hours.
Uncover and bake for an additional 30 minutes.
If serving sliced, remove the brisket and slice before returning it to the pan.
Pro Tip
Make this a day ahead: slice, then reheat uncovered for easy serving.
To Serve
Garnish with pomegranate seeds and fresh parsley.
Bring it to the table straight from the pan — one pot, endless flavor.
Be prepared for it to disappear fast.