Slow Roasted Beef

By allie5jones

Ingredients

• 1 roast, brisket (any fatty cut of meat)
• Salt and pepper
• 1 sprig each rosemary, thyme, and sage
• Parchment paper
• 2 Tbsp red wine vinegar
• Several handfuls of arugula

Details

Servings 4

Preparation

Step 1

Preheat oven to 200 F. Season beef very well with salt and pepper. Rub with herbs and wrap in parchment paper. Place beef in a roasting pan and add 1 cup water. Slowly roast in oven for 8-10 hours depending on the size of meat. Remove from oven when tender, pouring the drippings into a small clear container. Refrigerate drippings. Once cold, remove the fat from the top and discard. If the remaining drippings are salty, add a little water. Reheat the drippings, adding the red wine vinegar. Slice the meat agains the grain, lay on top of the arugula and pour warm drippings over the top. (Arugula is very good, don't skip it!)