Slow-Roasted Brisket with Apple-Veggie Toss & Beet Greens

Tender brisket slowly roasted with potatoes, apples, beets and walnuts makes a rich, flavorful weeknight or company-worthy meal.
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Slow-Roasted Brisket with Apple-Veggie Toss & Beet Greens

Slow-Roasted Brisket with Apple-Veggie Toss & Beet Greens

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • ½ lb trimmed lean beef brisket

  • ¼ tsp ground black pepper

  • ¾ cup low-sodium vegetable broth, divided

  • 1 yellow onion, sliced into half-moons

  • 2 cloves garlic, smashed

  • 1 sweet potato, cut into chunks

  • 1 red onion, cut into chunks

  • 1 Granny Smith apple, cored and cut into chunks

  • 2 beets, cut into chunks

  • ½ cup apple cider vinegar

  • 3 tbsp chopped raw unsalted walnuts

  • 1 bunch beet greens and stems, ribs and stems chopped into ½-inch pieces and greens chopped into 2-inch pieces

Preparation

1: Arrange 1 rack in upper third and 1 rack in bottom third of oven. Preheat oven to 350˚F. 

2: Season beef with pepper. Heat an oven-proof 3-qt pot on medium-high. Add ¼ cup broth and beef and cook for 3 minutes per side, until browned. Transfer beef to a large plate and tent with foil.

3: To pot, add yellow onion and sauté, stirring up browned bits from bottom, until beginning to turn golden brown, about 4 minutes. Add garlic and sauté until fragrant and onion is golden brown, about 1 minute. Add beef and enough water to just barely cover. Cover with lid or foil and bake on lower rack for 1½ hours; increase oven to 400˚F and cook for 1½ more hours.

4: About 1½ hours before beef is done, line a large rimmed baking sheet with parchment paper. In a large bowl, toss potato, red onion, apple, beets, remaining ½ cup broth, vinegar and walnuts. Spread on sheet and bake on upper rack for 30 minutes. Stir and bake for 30 more minutes, until just beginning to brown.

5: Fill a medium pot with about 2 inches water and fit with a steamer basket. Bring water to a boil. Reduce heat to medium high and add beet stems and ribs to basket. Steam for 1 minute. Add beet greens and steam for 1 more minute, until bright green. Serve beef with onion mixture, potato mixture and beet greens and stems.

Nutrition Information

  • Serving Size: 2 oz Beef, ¼ Cup Onion Mixture, 1 Cup Potato Mixture, 1 cup Beet Greens and Stems
  • Calories: 239
  • Carbohydrate Content: 31.5 g
  • Cholesterol Content: 24 mg
  • Fat Content: 6 g
  • Fiber Content: 8 g
  • Protein Content: 17 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 299 mg
  • Sugar Content: 12 g
  • Monounsaturated Fat Content: 1.5 g
  • Polyunsaturated Fat Content: 3 g