Ingredients:
- 4 pounds beef brisket
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 6 cloves garlic
- 2 tablespoons avocado oil
- 2 cups beef bone broth
- ½ cup red wine
Method:
- Take the brisket out of the refrigerator and allow it to sit on the counter an hour before cooking.
- Preheat the oven to 325 degrees F.
- Mix the onion powder, paprika, salt and pepper in a small bowl and sprinkle over the brisket, patting it down all over the meat.
- Heat the avocado oil over medium high heat in a Dutch oven. Sear the brisket on all sides for about 5 minutes each side. Finish searing with the fat side facing up.
- Add broth and wine to the Dutch oven. Evenly disburse the fresh herbs and garlic cloves on and around the brisket. You can also add any vegetables to the pot like onions, carrots and celery. Cover and place in the oven for 3-4 hours until the meat is fork tender, basting every hour.
- Remove from the oven, let rest for at least 10 minutes. If desired, strain the broth and serve on the side.
- Slice and enjoy!
Brisket leftovers are amazing on toasted LC Sourdough Bread with Swiss cheese. The strained broth is perfect for dipping!