Beef Brisket With Fall Vegetables

• 1 (5- to 6-pound) beef brisket, trimmed
• 2 teaspoons salt
• 1 teaspoon pepper
• 6 carrots
• 1 tablespoon vegetable oil
• 4 parsnips, peeled and sliced
• 4 celery ribs, sliced
• 2 large onions, sliced
• 1 fennel bulb, cut into fourths
• 1 (2-ounce) package onion soup mix
• 1 1/2 cups water
• 1 1/2 cups red wine
• 1 1/2 cups low-sodium beef broth
• 1/2 cup ketchup
• 2 tablespoons Beau Monde seasoning
• 1 garlic bulb, pressed
• 12 fresh thyme sprigs
• 3/4 cup chopped fresh parsley
• Garnish: fresh fennel fronds

1. Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.
2. Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrots, parsnips, celery, onions, and fennel.
3. Stir together soup mix, 1 1/2 cups water, and next 5 ingredients; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.
4. Bake at 350u0b0 for 3 1/2 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter.
5. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy. Garnish, if desired.

salt, pepper, carrots, vegetable oil, parsnips, celery, onions, fennel bulb, onion soup, water, red wine, beef broth, ketchup, garlic, thyme, parsley, fresh fennel

Taken from www.myrecipes.com/recipe/beef-brisket-with-fall-vegetables (may not work)