INGREDIENTS
1 3-4 lb brisket
2 Bay leaves
2 tbs coriander
2 tbs celery seed
5 cloves crushed garlic
3 sprigs fresh rosemary
2 large onions cut into quarters
6 red potatoes halved
2 cups beef stock
2 tbs olive oil
Salt and pepper
2 large onions cut into quarters
6 red potatoes halved

DIRECTIONS
Pre-heat oven to 300 degrees. Season brisket generously with salt and pepper. Sear brisket on both sides in large sauté pan. Transfer brisket to roasting pan. Add in all remaining ingredients to roasting pan. Cover and braise 6 hours or until for tender.

NUTRITION

  • Calories 472
  • Total Fat 19 g
  • Saturated 19 g
  • Polyunsaturated 0 g
  • Monounsaturated 0 g
  • Trans 0 g
  • Cholesterol 0 mg
  • Vitamin A 0%
  • Vitamin C 0%
  • Sodium 1,281 mg
  • Potassium 0 mg
  • Total Carbs 49 g
  • Dietary Fiber 7 g
  • Sugars 7 g
  • Protein 23 g
  • Calcium 0%
  • Iron 0%

Servings: 1 cup

Recipe courtesy of Chef Chris Vizzina, Executive Chef at Samford University