Brisket with Parsnips, Leeks and Green Onions

Name: Brisket with Parsnips, Leeks and Green Onions
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Jewish
Ingredients: 2 Tbsps apple cider vinegar; 2 kilograms brisket; 946 milliliters beef stock, heated; 2 Tbsps canola oil; 59 milliliters dark brown sugar, plus 1 tablespoon divided; 6 cloves garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle; 2 bunches green onions, thinly sliced; 8 servings Kosher salt and freshly cracked black pepper; 227 grams leeks, ends trimmed, halved lengthwise and cut into 1/2-inch slices, washed well; 1 kilograms parsnips, bottoms trimmed, peeled and halved lengthwise; 237 milliliters red wine

The recipe Brisket with Parsnips, Leeks and Green Onions could satisfy your Jewish craving in approximately 2 hours and 50 minutes. This gluten free and dairy free recipe serves 8. This main course has 556 calories, 46g of protein, and 19g of fat per serving. It can be enjoyed any time, but it is especially good for Hanukkah. A mixture of parsnips, brisket, green onions, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Preheat an oven to 350 degrees F.

Equipment you will use

Oven

In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes.

Ingredients you will need

Salt And Pepper

Cooking Oil

Meat

Equipment you will use

Tongs

Pot

Remove the meat from the pot and put it onto a baking sheet to rest.

Ingredients you will need

Meat

Equipment you will use

Baking Sheet

Pot

Combine the garlic paste and green onions in a small bowl.

Ingredients you will need

Garlic Paste

Green Onions

Equipment you will use

Bowl

Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.

Ingredients you will need

Spread

Meat

In the same pot, over low heat and add the parsnips. Season them with a little salt and a scant 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes.

Ingredients you will need

Brown Sugar

Parsnip

Salt

Cooking Oil

Equipment you will use

Pot

Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt.

Ingredients you will need

Apple Cider Vinegar

Seasoning

Leek

Salt

Pour in the wine and let it reduce for 5 minutes.

Ingredients you will need

Wine

Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.

Ingredients you will need

Brown Sugar

Vegetable

Salt

Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed.

Ingredients you will need

Beef Stock

Stock

Water

Equipment you will use

Oven

Pot

Remove the pot from the oven, taste and re-season, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours (see Cook's Note).

Ingredients you will need

Meat

Equipment you will use

Oven

Pot

Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top.

Ingredients you will need

Vegetable

Sauce

Meat

Equipment you will use

Ladle