Braised Brisket with Root Vegetables
- One 4-pound beef brisket, preferably first cut, trimmed of excess fat
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 large yellow onion, thinly sliced
- 4 cloves garlic, minced
- 4 teaspoons chopped fresh thyme
- 1 cup dry red wine, such as Cabernet Sauvignon
- One 28-ounce can diced tomatoes
- 1 1/2 pounds baby red potatoes
- 1 pound carrots, peeled and cut into 3-inch-long pieces
- 1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.
- Heat the oil in a large stovetop-safe roasting pan over medium heat.
- Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes.
- Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan.
- Cook, stirring, until the onions are soft and translucent, about 7 minutes.
- Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon.
- Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste.
- Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket.
- Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter.
- Cover and keep warm.
- Skim the fat from the top of the juices in the roasting pan.
- Place the roasting pan over medium heat on the stovetop and bring to a simmer.
- Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes.
- Slice the brisket against the grain and transfer to the platter with the vegetables.
- Season the sauce with salt and pepper and spoon a bit over the slices.
- Serve the remaining sauce on the side.
brisket, kosher salt, olive oil, yellow onion, garlic, thyme, red wine, tomatoes, baby red potatoes, carrots, parsnips
Taken from www.foodnetwork.com/recipes/food-network-kitchens/braised-brisket-with-root-vegetables-recipe.html (may not work)