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Roasted Garlic and Onion Brisket
Recipes
Roasted Garlic and Onion Brisket
6 servings
about 4 hours total (Active 10 minutes)

Ingredients

  • 1 beef brisket (about 3 lb)
  • 2 tablespoons Montreal steak seasoning
  • 2 tablespoons olive oil, divided
  • Aluminum foil
  • 2 large yellow onions
  • 8 cloves garlic

Steps

    1. Preheat oven to 350°F. Preheat large sauté pan on medium-high 2–3 minutes. Coat brisket with seasoning (wash hands). Place 1 tablespoon oil in pan, then add brisket; cook 1–2 minutes on each side until browned, then transfer to large sheet of foil.
    2. Cut onions into chunks and crush garlic; place around meat and drizzle with remaining 1 tablespoon oil. Bring up foil sides; double-fold tops and ends to completely seal. Place packet on baking sheet; bake 3–4 hours until meat is 185°F (for sliceable) or 190°F (for shreddable).
Other Preparation Methods
    • Braise: Preheat large stockpot on medium-high 2–3 minutes. Season 3 lb brisket with 2 teaspoons kosher salt. Place 2 tablespoons oil in pot, then add meat; cook 1 minute on each side. Spread 2 tablespoons tomato paste on top of brisket. Add 2 cups chopped onions, 1 lb baby red potatoes, and 2 cups beef broth to pot; bring to a boil. Reduce heat to low and cover; simmer 3 ½–4 hours until tender and 185°F (for sliceable). Let rest 5–10 minutes; slice across grain.

Amount per ⅙ recipe serving: Calories 290, Total Fat 12g, Sat Fat 3.5g, Trans Fat 0g, Chol 115mg, Sodium 790mg, Total Carb 4g, Fiber 0g, Sugars 1g, Protein 40g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%