Recipe | Roast Brisket

This savory and tender brisket is the perfect meal for a cozy winter night, and is sure to impress all of your holiday guests! This Roast Brisket recipe was created by Farmer & Foodie collaborator and Foxhollow Delivery recipe-creator, Lindsey McClave, this recipe is sure to be a hit.

Ingredients

Serves 4-6

• 1 2-3lb Foxhollow brisket
• 1 large onion, thinly sliced
• 6 cloves garlic, smashed
• 3 sprigs rosemary
• 2 tbs garam masala spice
• 3 cups dry red wine
• 3 cups apple cider
• kosher salt
• black pepper

Instructions

The night before cooking, remove the brisket from the packaging & pat dry. Season liberally on all sides with salt & pepper. Wrap tightly in plastic wrap & rest in the fridge. Remove from the fridge 1 hour before cooking to allow to come to room temperature. Preheat the oven to 300°. Scatter the onion, garlic & rosemary stalks over the bottom of a roasting pan. Remove the brisket from wrapping & place on too of the vegetables, with the fat cap up. Spread the garam masala spice over the top of the brisket & pour the wine & apple cider around the sides. Cover tightly with foil & transfer to the oven. Cook until the internal temperature of the thickest part of the meat reaches 185°. This will take around 1 hour and 15 minutes per pound. Remove from the oven & transfer the brisket to a cutting board. Allow to rest for at least 20 minutes before slicing thinly, against the grain. While the meat is resting, strain the sauce into a pot, discarding the solids. Bring to a boil & cook until the sauce is reduced by half. Taste for seasoning & add salt & pepper to your preference. Arrange the brisket in a single layer in a shallow baking dish. Pour the sauce over top & serve. Salud!