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Spice-Rubbed Brisket with Roasted Carrots and Parsnips
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Provided By:
Ruth Cousineau

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    • Although you can serve this brisket right after braising, it improves if made ahead, a boon to the busy cook. If you can't find brisket, look for a thick chuck roast. It won't slice as neatly as the brisket but the flavor is just as good. No large pot? Brown the meat in a heavy skillet and transfer to a roasting pan, then tightly cover with foil. Be sure to deglaze the skillet with the water so you don't miss any of the browned bits that make the sauce so good.

    Ingredients

    Serves:

      • 2 tablespoons tablespoons sweet paprika, preferably Hungarian
      • 1 tablespoon tablespoon kosher salt (or 2 teaspoons regular salt)
      • 1 1/2 teaspoon cinnamon
      • 1 teaspoon black pepper
      • 3 1/2 -to 4-pound beef brisket, patted dry
      • 4 tablespoons olive oil
      • 2 large onions, peeled and sliced
      • 4 garlic cloves, smashed
      • 2 cups water
      • 1 pound parsnips, peeled, quartered lengthwise, and cored if woody; cut into 2-inch pieces
      • 1 pound carrots, peeled, quartered lengthwise, and cut into 2-inch pieces

    Directions

    Preheat oven to 350°F with 1 rack in middle and 1 rack in lower third.

    Mix together paprika, salt, cinnamon and pepper and rub all over brisket. Heat 2 tablespoons oil in a wide ovenproof 6- to 8-quart heavy ovenproof pot over medium heat until shimmering, then brown meat on both sides, about 10 minutes. Add onions, garlic and water, then bring to a simmer. Cover pot and transfer to oven. Braise until meat is very tender, about 3 hours.

    After meat has cooked 1 3/4 hours, toss carrots and parsnips with remaining 2 tablespoons oil and season with salt and pepper. Roast on lower rack, turning vegetables several times until tender, about 1 1/4 hours.

    Transfer meat to cutting board and thinly slice across the grain. Skim fat from sauce. Put meat and vegetables on a platter and drizzle with some sauce, Pass remaining sauce separately.

    Cooks' notes: Brisket always tastes better if made up to 2 days ahead. Cool meat uncovered in sauce, then slice meat and transfer to a 13- by 9-inch baking dish and top with sauce. Chill, covered. Reheat in a 350°F oven, about 45 minutes.

    Vegetables can be cut 1 day ahead and kept chilled in a sealable plastic bag with a damp paper towel. They taste best when freshly roasted.

    What do you think?

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    29 Comments

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    Jackie

    Sounds good, but I like to cook my carrots with the brisket as it flavors the meat and the carrots at the same time. Potatoes can be added later about l l/2 hours before the meat is done.
    Try it this way and you'll be a happy cook.

    September 28 2011 at 6:51 PM Report abuse rate up rate down Reply
    2 replies to Jackie's comment
    latecomer5

    Do you prepare carrots in same amount and same way and add to pot at the beginning? For the potatoes, do you use medium reds quartered?

    latecomer5@aol.com

    October 10 2011 at 11:53 PM Report abuse rate up rate down Reply
    latecomer5

    One pound carrots prepared in same way? One pound potatoes, what kind and how prepared?

    October 11 2011 at 12:01 AM Report abuse rate up rate down Reply
    Patti Justice

    It sounds marvelous. And you can roast the meat ahead of time adding the vegetables the next day when reheating the meat.

    September 28 2011 at 4:49 AM Report abuse rate up rate down Reply
    ellymae12238

    Will make today. Mouth watering already!

    September 28 2011 at 4:39 AM Report abuse rate up rate down Reply
    mills000

    sound great.

    September 28 2011 at 2:28 AM Report abuse rate up rate down Reply
    Carl W. Coleman

    Looks great, however, how many lbs. brisket ???

    September 28 2011 at 1:57 AM Report abuse rate up rate down Reply
    brooklynxray

    Absolutely Scrumptious !! YUM! Shana Tova!

    September 28 2011 at 1:50 AM Report abuse rate up rate down Reply
    bubasue1

    The meat in this picture is not brisket.........it is from a rib roast.One of your editors should have noticed the difference.

    September 28 2011 at 12:24 AM Report abuse rate up rate down Reply
    renee

    what good are these recipes when the holiday is tomorrow??? should have been on the internet last week.

    September 27 2011 at 10:26 PM Report abuse rate up rate down Reply
    1 reply to renee's comment
    brachm5

    You are so right.....and they forgot to say how much the meat will shrink, or to trim the fat.

    September 27 2011 at 10:52 PM Report abuse rate up rate down Reply
    C.cyn

    nice but need very little water just a 1/4 c. water for this and slow down on salt like the koshier enough sodium is in brisket.

    September 27 2011 at 10:20 PM Report abuse rate up rate down Reply
    Hi Fran

    I would very much like to try this recipe. Sounds yummy.

    September 27 2011 at 8:36 PM Report abuse rate up rate down Reply

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