Braised Brisket with Root Vegetables

Name: Braised Brisket with Root Vegetables
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 8
Cuisine: Jewish
Ingredients: 680 grams baby red potatoes; 2 kilograms beef brisket, preferably first cut, trimmed of excess fat; 794 grams diced tomatoes; 454 grams carrots, peeled and cut into 3-inch-long pieces; 237 milliliters dry red wine, such as Cabernet Sauvignon; 4 teaspoons chopped fresh thyme; 4 cloves garlic, minced; 8 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil; 454 grams parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if very thick; 1 large yellow onion, thinly sliced

Braised Brisket with Root Vegetables

Braised Brisket with Root Vegetables is It can be enjoyed any time, but it is especially good for Hanukkah. From preparation to the plate, this recipe takes about 5 hours.

Instructions

Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper.

Ingredients you will need

Pepper

Salt

Equipment you will use

Oven

Heat the oil in a large stovetop-safe roasting pan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

Stove

Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes.

Equipment you will use

Tongs

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.

Ingredients you will need

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon.

Ingredients you will need

Water

Wine

Equipment you will use

Wooden Spoon

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Tomato

Beef

Equipment you will use

Frying Pan

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.

Ingredients you will need

Parsnip

Potato

Carrot

Equipment you will use

Aluminum Foil

Roasting Pan

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.

Ingredients you will need

Vegetable

Equipment you will use

Cutting Board

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.

Ingredients you will need

Salt And Pepper

Vegetable

Sauce