Recipe courtesy of Farmer's Keep
Rosemary Dijon Brisket with Au Gratin Potatoes
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- Level: Intermediate
- Total: 14 hr 35 min
- Active: 50 min
- Yield: 25 to 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 567
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 33 g
- Cholesterol
- 168 mg
- Sodium
- 620 mg
- Level: Intermediate
- Total: 14 hr 35 min
- Active: 50 min
- Yield: 25 to 30 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 28 servings
- Calories
- 567
- Total Fat
- 43 g
- Saturated Fat
- 18 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 33 g
- Cholesterol
- 168 mg
- Sodium
- 620 mg
Ingredients
Au Gratin Potatoes:
Directions
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
Au Gratin Potatoes:
Yield:
4 to 6 servings
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
