Braised Brisket and Roots

By Jeanette Terry

Watch your family’s eyes light up when they taste this beefy Dutch-oven favorite. Don’t let the word “roots” worry you – we’re talking about delicious, familiar vegetables like carrots and rutabagas that just happen to grow underground.

Braised Brisket and Roots
  • 1 tablespoon(s) canola oil

  • 2 pound(s) flat, first-cut brisket

  • 3 medium onions

  • 6 allspice berries

  • 2 teaspoon(s) chopped fresh thyme

  • 1 teaspoon(s) sweet paprika

  • 1/2 teaspoon(s) salt

  • 1/2 teaspoon(s) freshly ground pepper

  • 2 bay leaves

  • 1 cup(s) dry vermouth

  • 3 cup(s) reduced-sodium beef broth

  • 4 medium carrots

  • 3 medium parsnips

  • 1 medium rutabaga

  • 1 teaspoon(s) Dijon mustard

  • 2 teaspoon(s) arrowroot

  • 1 1/2 tablespoon(s) water

  1. Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.

  2. 2. Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.

  3. 3. Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.

  4. 4. Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries. Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.

  5. 5. Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.

  6. 6. Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.

  7. 7. Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; serve remaining sauce separately.

Nutritional Facts

• Calories 259
• Fat 7 g
• Cholesterol 48 mg
• Sodium 271 mg
• Carbohydrate 21 g
• Protein 20 g

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