Braised Brisket & Roots

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This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.

Braised Brisket & Roots
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 3 to 5 1/2 hours

  • 1 tablespoon canola oil

  • 2 pounds flat, first-cut brisket, (see Note), trimmed

  • 3 medium onions, sliced

  • 6 allspice berries, or pinch of ground allspice

  • 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried

  • 1 teaspoon sweet paprika

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly ground pepper

  • 2 bay leaves

  • 1 cup dry vermouth, or dry white wine

  • 3 cups reduced-sodium beef broth

  • 4 medium carrots, peeled

  • 3 medium parsnips, peeled and cored (see Tip)

  • 1 medium rutabaga, (about 3/4 pound), peeled (see Tip)

  • 1 teaspoon Dijon mustard

  • 2 teaspoons arrowroot, or 1 tablespoon cornstarch

  • 1-2 tablespoons water

Directions
  1. 8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup sauce each

  2. 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.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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.

  8. 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; pass remaining sauce separately.


Nutritional Facts

Servings
8
Per serving
363 Calories
19g Carbohydrates
10g Fat
3g Saturated Fat
5g Monounsaturated Fat
40g Protein
80mg Cholesterol
5g Dietary Fiber
793mg Potassium
416mg Sodium
0g Added Sugars
1/2 starch
1 vegetable
4 lean meat Exchanges
1 Carbohydrate Servings

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4 replies

Gabby
GabbyPA 2013-08-07 18:32:43 -0500 Report

I modified this recipe (yeah, I know...I just can't follow a recipe) and made it with lamb shoulder chops and changed up the spices. So I guess I can't really say I like the brisket, since I didn't use it, but the recipe overall is a great starting point for any braised meat.