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Recipe: Braised Brisket and Roots
Similar Categories: Braised, Brisket, Roots
Serving Size : 8
1 tablespoon canola oil
2 pounds flat, first-cut brisket -- (see 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 tablespoon water -- (1 to 2)
MAKES 8 SERVINGS: 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
each. PREP TIME: 25 minutes. START TO FINISH: 3-5 1/2 hours.
DEGREE OF DIFFICULTY: moderate.
1. Preheat oven to 325F. 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 21/2 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.
1 tablespoon canola oil
2 pounds flat, first-cut brisket -- (see 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 tablespoon water -- (1 to 2)
MAKES 8 SERVINGS: 3 ounces meat, 1 cup vegetables, 1/4 cup sauce
each. PREP TIME: 25 minutes. START TO FINISH: 3-5 1/2 hours.
DEGREE OF DIFFICULTY: moderate.
1. Preheat oven to 325F. 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 21/2 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.
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