1 grass fed beef brisket (about 4-6 lbs)
dry ground mustard
freshly ground black pepper
2 tbs lard, butter, coconut oil or tallow
2 medium onions, coarsely chopped
6 carrots, halved
8-10 small red new potatoes
2 turnips quartered*
1 rutabaga cut into similar size pieces
1-2 sweet or white potatoes
2-3 garlic cloves
1 tbs arrowroot
2 tbs Land O’ Lakes butter
1 cup dry red wine (can replace with 1 cup broth)
1/2 cup Swanson chicken stock or water
Preheat oven to 275 degrees. Season brisket on all sides to taste with the sage, thyme, mustard, sea salt and pepper. Heat fat (butter, coconut oil, your choice) in a roasting pan or skillet large enough to hold the meat and vegetables, over medium-high heat. Brown meat on all sides, remove it and keep cooking onions until tender. Return brisket to pan fat side up, add the wine and broth. Cover and bake for about 2 hours. Add the vegetables to the pan and sprinkle with a little of the seasonings used on the meat. Cover, then roast for an additional 2 to 4 hours or until fork tender.
Remove the brisket to a platter and keep warm. Place the vegetables in a bowl and cover to keep warm.
In a small bowl, knead the arrowroot and butter together with your fingers until well combined. Place the roasting pan with juices over medium-high heat. Bring to a boil, scraping up the browned bits in the bottom of the pan. Stir in the arrowroot-butter mixture, continue to cook, whisking constantly, until very smooth and slightly thick, about 1 minute. Slice the brisket thinly against the grain and serve with the vegetables, drizzling some sauce over all.
Source : allrecipes.com