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Braised Brisket & Roots

Fall 2003

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



READER'S COMMENT:
"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...
Braised Brisket & Roots Recipe

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

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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

Per serving: 385 calories; 11 g fat (3 g sat, 5 g mono); 78 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 41 g protein; 5 g fiber; 279 mg sodium; 850 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Zinc (64% dv), Selenium 57% dv), Vitamin C (35% dv), Iron (25% dv), Potassium (21% dv)

Carbohydrate Servings: 1

Exchanges: 1/2 starch , 1 vegetable, 4 lean meat



More From EatingWell

Recipe Categories

Servings
8 or more
Main Ingredient
Beef
Preparation/ Technique
Bake
Braise/Stew
Saute
Type of Dish
Main dish, meat
Ethnic/Regional
American
Health & Diet Considerations
Low sodium
High potassium
Gluten free
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ease of Preparation
Moderate
Total Time
More than 1 hour
Publication
Fall 2003

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