Here’s a meat-’n’-potatoes dinner that truly satisfies. The Maple Apple Brisket simmers away in the slow cooker along with the root veggies in a delightfully low-maintenance way until it’s falling-apart tender. And I’m not kidding when I say that the Garlic Mashed Root Veggies are one of my all-time favorite side dishes. On holidays you won’t find white mashed potatoes at my dinner table; instead, you’ll see a big bowl of fluffy Garlic Mashed Root Veggies!
4 bacon strips
3 pound brisket
8 garlic cloves, smashed
1 tablespoon tomato paste
2 cups Fresh Squeezed Apple Juice
¼ cup pure maple syrup
2 parsnips
6 carrots
2 Green Apples
1 medium sweet potato
2 tablespoons coconut oil
1 tablespoon fresh rosemary
1 teaspoon Dried Thyme
2 tablespoons arrowroot starch
1 tablespoon apple cider vinegar
1 tablespoon water
sea salt and black pepper to taste
In a large skillet, cook the bacon over medium-high heat until crispy. Transfer to a paper towel to drain and set aside.
Return the skillet to the stove over medium-high heat and brown the brisket in the bacon drippings on all sides, about 4 minutes per side. Remove the pan from the heat and transfer to a slow cooker.
Return the skillet to the stove over medium heat and add the onion, garlic, and tomato paste. Cook for 5 minutes, until tender. Add 1/2 cup of the apple juice to deglaze the skillet, then transfer all of the skillet contents to the slow cooker. Add the remaining 1 1/2 cups apple juice and the maple syrup to the slow cooker, cover, and cook on high for 3 1/2 hours.
After the brisket has been cooking for 3 1/2 hours, peel and chop the parsnips, carrots, apples, and sweet potato and add them to the slow cooker. Continue cooking on high for an additional hour.
Remove the brisket from the slow cooker and allow it to rest under a foil tent for 15 minutes. Transfer the veggies from the slow cooker to a food processor or high-speed blender along with the coconut oil, rosemary, and thyme. Blend until smooth and creamy.
Strain the liquid from the slow cooker using a cheesecloth or fine-mesh strainer. Add the strained liquid to a medium skillet and cook over medium-low heat, covered, for 12 minutes, until the mixture reduces to approximately 2 cups. Whisk in the arrowroot starch, vinegar, and water. Bring to a boil for a full minute and season with salt and pepper to taste. Remove from the heat.
Slice the brisket and serve with a side of the mashed root veggies and a drizzle of the glaze.
Calories: 196
Fat: 6g
Carbohydrates: 34g
Sodium: 160mg
Fiber: 7g
Protein: 27g
Sugar: 12g