Holiday Brisket

Ingredients

2.5 lb grass fed beef brisket

14.5 oz fire roasted diced tomatoes

2 large garlic cloves

1 tbsp Worcestershire sauce

1 tbsp dark molasses

1 cup beef broth

3 tbsp red wine vinegar

1 tsp black pepper

1/2 tsp paprika

1 large onion, sliced

1 tbsp olive oil

1 bay leaf

Directions

Preheat oven to 300 degrees. Pull meat out of the refrigerator a half an hour before you start prepping.

In a blender, combine the diced tomatoes, garlic cloves, Worcestershire, molasses, beef broth, red wine vinegar, black pepper, and paprika. Blend on medium high for about 20 seconds. Set aside.

In a large skillet, add olive oil. Once heated, add meat and sear for 2-3 minutes per side. You’re not looking to cook this all the way through - just brown the edges.

In a baking dish, place the seared brisket and pour the sauce over. Add the sliced onions on top. Add the bay leaf to the sauce.

Cover with tin foil. Bake for 4.5-5 hours - or until the brisket is tender and falls apart.

Brisket can be served immediately. Or, can be made ahead, and reheated at 350 degrees for 30-35 minutes.

Note: grass fed beef takes a bit longer - but trust us - it’s worth the wait!