Roasted brisket with parsley, mint, thyme

By barbgreenfield

Ingredients

• 1 4 lb brisket
• salt & pepper to taste
• 3/4 cup roughly chopped fresh parsley
• 1/2 /cup roughly chopped fresh mint
• 2 TBS roughly chopped fresh thyme
• 2 TBS red wine vinegar
• 1 tsp red pepper flakes (optional)
• 6 cloves garlic
• 1 cup roughly chopped yellow onion
• 2 cups low sodium chicken broth

Preparation

Step 1

Preheat oven to 350. Season brisket all over with salt and pepper. Arrange on a rack in a roasting pan and roast 1 hour. Put parsley, mint, thyme, onion, garlic and vinegar, pepper flakes salt and pepper in food processot to make a paste. Set aside. After 1 hour, remove brisket from oven, reduce temp to 325. Add broth to pan, spread herb paste over brisket, cover pan with foil and continue roasting, basting every 45 min. or so until tender, 2-3 more hours. Transfer brisket to platter. Let it rest 10 min. Thinly slice brisket against grain and spoon pan juice over top.

This was really good. Served it with masked potatoes and carrots. Didn't taste the mint at all.