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
  • 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

  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

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

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.