From New York delis to Texas barbecue joints, brisket is a popular cut of beef. The scents from this brisket as it is cooking will have your guests drooling as soon as they arrive. However, you may decide that it is better not shared with guests at all, as the leftovers from this meal are a real treat for lunch or dinner the next day.

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

ACTIVE TIME: 25 minutes

TOTAL TIME: 3-5 1/2 hours

EASE OF PREPARATION: Moderate

1 tablespoon canola oil
2 pounds flat, first-cut brisket (see Ingredient note), trimmed of fat
3 medium onions, halved and sliced
6 allspice berries or pinch of ground allspice
2 teaspoons chopped fresh thyme
1 teaspoon sweet paprika
1/2 teaspoon salt, or to taste
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
1 medium rutabaga (about 3/4 pound), peeled
1 teaspoon Dijon mustard
2 teaspoons arrowroot or 1 tablespoon cornstarch
1-2 tablespoons 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. 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. 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. 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.
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. 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. 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.

NUTRITION INFORMATION: Per serving: 259 calories; 7 g fat (2 g sat, 3 g mono); 48 mg cholesterol; 21 g carbohydrate; 20 g protein; 5 g fiber; 271 mg sodium.

TIP: Ingredient 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 being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

RELATED RECIPES: Bistro Beef Tenderloin | Coffee-Braised Pot Roast with Caramelized Onions | Simple Roast Chicken | Apricot-Glazed Lamb Roast | Grilled Pork Tenderloin with Mustard, Rosemary & Apple Marinade

Very tasty. Next time I will double the meat or reduce the amount of vegetables. I used potatoes instead of the parsnips & rutabaga. Next time I will try it as suggested since the potatoes got too mushy and lacked the flavors that the root vegetables would have added. The meat had exceptional flavor and was nice and tender.

hungryhippo, Portland, OR