Grass Fed Beef Brisket

Grass Fed Beef Brisket

Grass Fed Beef Brisket Recipe
Prep time
Cook time
Total time
Serves: 4
  • 16 oz. grass-fed beef brisket
  • 1 tbsp. organic unsalted butter
  • 3 cloves organic garlic, smashed
  • 1 medium organic carrot, coarsely chopped
  • 1 tsp. frreshly ground black pepper
  • ½ tsp. chili powder
  • 1 16-oz cans organic whole tomatoes, drained
  • 1 medium organic onion, coarsely chopped
  • 1 tsp. bay leaf
  • 2 tsp. dried rosemary
  • 1 c. dry red wine
  • 1 cup. organic low-sodium chicken broth
  • ½ tsp. Celtic sea salt
  1. Preheat the oven to 325°. Season the brisket with salt and pepper. In a large skillet, heat the butter. Add the brisket, fat side down, and cook over moderately high heat until browned, about 5 minutes. Turn and brown on the other side, about 5 minutes longer. Transfer the brisket, fat side up, to a roasting pan. Add the garlic, onions, carrots and celery to the skillet and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the bay leaf, rosemary and chili powder and cook, stirring, for 2 minutes. Add the wine and boil over high heat until reduced by half, about 6 minutes. Add the tomatoes and simmer over low heat for 15 minutes. Pour the mixture over the brisket. Add the broth to the skillet and bring to a simmer over high heat. Pour the broth around the brisket. Cover the roasting pan with foil, transfer to the oven and braise until the brisket is very tender, about 3 hours. Transfer the brisket to a platter and cover. Strain the contents of the roasting pan through a coarse strainer set over a large saucepan. Push the vegetables through as much as possible. Boil the sauce over medium high heat until reduced to 2 cups, about 20 minutes. Carve the brisket into ⅓-inch slices. Serve with sauce.

Nutrient Information Per Batch

1034.04 kcal Calories, 309.21 mg Calcium, 49.82 g Carbohydrate, 276.93 mg Cholesterol, 26.42 g Total Fat, 9.99 g Fiber, 16.53 mg Iron, 213.3 mg Magnesium 3344.19 mg Potassium, 114.88 g Protein,97.65 mcg Selenium, 2200.98 mg Sodium, 20.26 g Sugars, 17.97 mg Zinc, 12.66g Saturated fat, 0.51 trans Fat, 8.33 g Monounsaturated fats, 1.73 g Polyunsaturated fats, 11568.9 IU Vitamin A, 3.99 mg Vitamin B6, 5.95 mcg Vitamin B12, 59.2 mg Vitamin C, 0 IU Vitamin D, 5.14 Vitamin E, 32.08 mcg Vitamin K, 137 mcg Folate,0.56 mg Vitamin B1(Thiamin),37.94 mg Vitamin B3(Niacin),1.05 mg Vitamin B2(Riboflavin), 12563.1 mcg Lycopene, 573.26 mcg Lutein and Zeaxanthin, 0.19 g ALA, 0.01 g EPA, 0 gDHA,1240.73 mg Phosphorous, 1.39 mg Manganese, 2141.87 mcg Alpha carotene, 5551.03 mcg Beta carotene, 35.86 mcg Beta cryptoxanthin, 0.11 g Conjugated Linolenic Acid


  • No Fish
  • No Pork
  • No Eggs
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Soy
  • No Yeast
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Corn
  • No Seeds
  • No Peanuts

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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