by Elyse the Gluten-Free Foodee
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I love to make beef brisket year-round as it is a delicious and tender roast with a great sauce. However, it is also a wonderful recipe to use for Passover celebrations; and with Passover starting next week, we thought we’d share the best gluten-free beef brisket recipe with you.
When you go to the butcher know that brisket is not always sold as a whole piece, sometimes it is cut into pieces that are narrow. If you have a narrower (smaller piece) it may cook faster. I like to ask the butcher for the whole piece because I like to cook the entire cut of brisket, but whichever piece you can get, know that it will work. In the past, I made the half piece when it was the only cut available, and the recipe worked just fine. I just had to check the cooking temperature of the meat more often.
The best gluten-free brisket recipe really makes for an easy meal, as you can cook it the day before and then all you have to do is finish up the vegetables, reheat the meat, and make a sauce which is a lot less work than having to do the entire dinner, the day of. Also, know that the brisket is much easier to cut into even slices when it’s cold.
Ingredients:
- 3 lb brisket
- 2 large garlic cloves, minced
- 3 medium onions, diced
- 1 shallot, diced
- 1/2 tsp each of black pepper, granulated garlic, and granulated onion
- 1/4 tsp salt
- 2 tbsp vegetable oil, or any neutral cooking oil
- 5 large carrots, cut into thick pieces
- 3 cups gluten-free beef broth (could substitute 1 cup of beef broth for 1 cup of red wine, or substitute 1 cup of gluten-free onion soup broth)
- 2 tablespoons Italian Flat Leaf Parsley, chopped
Directions:
- Preheat oven to 325°F
- Line a 9 x 13 baking dish, or a large roasting pan with foil and a layer of parchment paper. (This will help with the cleanup.)
- Mince garlic small, and set aside.
- In a small bowl or measuring cup, mix together your seasonings, minced garlic, and oil.
- Remove your brisket from the packaging, and pat dry with a paper towel.
- Rub your seasoning mixture liberally all over the brisket, and set it aside. You can place it on a plate or leave it on the cutting board.
- Peel and cut your carrots.
- Chop your onions.
- Mix the carrots and the onions in the bottom of your foil and parchment-lined pan.
- Lay the brisket on top of the veggies flat side down. Another good rule of thumb is that the fatty side should be facing the top.
- Add your 3 cups of beef broth, or a combination of liquids to the pan. This may seem like a lot of liquid, but it should almost cover the top of the brisket.
- You can substitute one cup of beef broth for one cup of red wine – you should always use a wine that you like.
Pro Tip: You should never cook with wine that you wouldn’t drink. However, it is unnecessary for this recipe and the brisket is delicious without wine.
- Cover the pan with a layer of parchment and foil.
- Place in a 325°F oven for about 2 hrs, or when a thermometer is inserted into the brisket, or an instant-read thermometer reads 185°F or 195°F. The brisket is done. If you want your brisket to be extra tender cook it to 210°F. But at that temperature, it might be challenging to slice.
Pro Tip: If making this brisket ahead of time, allow the brisket covered in the pan to cool fully, and then place it in the fridge.
- Take the cooled brisket (as even if you haven’t put it in the fridge overnight, or for at least a few hours; you do need to let the brisket sit out for at least 10 to 15 minutes to be able to cut it well) and slice the brisket into even thin slices.
- Pour the juice from the pan into a pot on the stove and allow it to thicken. If you want it to be more of a gravy, you can add a slurry of cornstarch, which is 1 tablespoon of cornstarch dissolved in as much liquid as it needs just to get it dissolved, but still thick. Then you can whisk that into boiling pan liquid to make gravy. Taste and season to your liking.
- In another pan, add the carrots and heat them to taste. You may need to add a bit of oil when seasoning them.
- Once the brisket is sliced, if it is still warm, you can just serve it with a little bit of the gravy over top and also serve the extra gravy on the side.
- If you cooked the brisket ahead of time, you can put it back into the baking dish with some gravy on it and put it in a 325°F oven for just 10 or 15 minutes to warm it. Serve and enjoy.
Pro Tip: A sprinkling of chopped fresh Italian flat-leaf Parsley, adds a beautiful finishing touch to the brisket.
You’ll notice that this recipe for the best gluten-free brisket recipe does not contain any dairy- so as to keep with the Jewish tradition of keeping Kosher. If you are not keeping Kosher, know that you could add butter to your carrots. Or to mellow your gravy, you can add a splash of cream or milk.
The best gluten-free brisket recipe can be served alongside any of your favourite side dishes. It does well with mashed potatoes, roast potatoes, gluten-free twice-baked potatoes and any vegetables that you enjoy.
Personally, I like serving this brisket served with our gluten-free vegan roasted butternut squash with apples and onions, which is also a dairy-free recipe.
The Best Gluten-Free Brisket recipe is certainly one that will impress everyone around your table.
Enjoy this special dinner.
