This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga. Source: EatingWell Magazine, Fall 2003

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 325 degrees 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Tips

Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough--there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

Tips: Prep parsnips by peeling and removing the fibrous, woody core.

To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.

Nutrition Facts

275 calories; 6.4 g total fat; 1.8 g saturated fat; 76 mg cholesterol; 436 mg sodium. 860 mg potassium; 18.9 g carbohydrates; 4.6 g fiber; 7 g sugar; 26.9 g protein; 5257 IU vitamin a iu; 21 mg vitamin c; 65 mcg folate; 71 mg calcium; 3 mg iron; 54 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/21/2011
Delicious but add meat I was not sure about the cooking time instructions and had never used these veggies but it was perfect! I used 3 lbs and added one cup of broth. It was perfect for 4 adults and 1 kid with a little bit left over. Next time I'd go ahead and make 4 lbs of meat. Everyone wanted seconds! Even with 3 lbs total cooking time was 2.5 hrs. Read More
Rating: 5 stars
10/30/2011
I made this for a pot luck Passover and it was a big hit. Easy to prepare the spices made it very flavorful but not overpowering. And the root veggies and onions added dept and comlexity to the flavors. I found it easy to make. i started in the stove and finished the veggies on the stove top. I'll definitely make this one again. Read More