Slow cooked Brisket
- 2½ lbs grass fed brisket
- 4 garlic cloves, minced
- 2 tsp dried rosemary
- 2 tsp celtic sea salt (plus more for seasoning)
- 3 tbsp extra virgin olive oil
- 4 bay leaves
- 1 cup beef broth
- 1 cup dry red wine
- 1 large onion, chopped
- ½ cup carrots, chopped
- Directions:
- Set your oven to 250 degrees.
- Start by mixing the minced garlic, rosemary, 1 tsp salt and EVOO in a small bowl. The set that aside.
- Cut the big chunks of fat off of your brisket.
- Rub your EVOO mixture into the brisket.
- Heat your skillet or dutch oven on high and sear your meat until it's a nice brown on each side. It should only take about 3-4 minutes.
- Add the remaining ingredients to the pot.
- Cook on 250 for 4 hours, basting every hour or so, if you're around. Enjoy!
Recipe by Stir It Up! at https://stiritup.me/great-weekend-meal/
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