Braised Brisket & Roots

Made it,
Loved it.

Serving size 8

Prep Time 1HR15MIN

Total Time 5HR30MIN

Ingredients

1 Tbsp canola oil
2 lb flat, first-cut brisket (see Ingredient note), trimmed of fat
3 medium onion, halved and sliced
6 allspice berries or pinch of ground allspice
2 tsp chopped fresh thyme
1 tsp sweet paprika
½ tsp salt, or to taste
½ tsp freshly ground pepper
2 bay leaf
1 cup dry vermouth or dry white wine
3 cup reduced-sodium beef broth
4 medium carrot, peeled
3 medium parsnip, peeled
1 medium rutabaga (about 3/4 pound), peeled
1 tsp Dijon mustard
2 tsp arrowroot or 1 tablespoon cornstarch
2 Tbsp water

Directions

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.

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.