Beef Brisket Braised with Root Vegetables Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 T vegetable oil
3 medium onions, chopped
4 large garlic cloves, minced
2 T tomato paste
1 T paprika
½ t ground ginger
3½ C canned beef broth
1½ C dry red wine
3 bay leaves
2 t dried thyme
1 boneless first-cut beef brisket (4-to-4½ lb)
Paprika
2 1bs red-skinned potatoes, cut into 1½ –inch pieces
2 lbs rutabagas, peeled, cut into 1½ inch pieces
4 large carrots, peeled, cut into 1 ½ inch pieces
4 large parsnips, peeled, cut into 1½ inch pieces
Minced parsley
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Directions: |
Directions:Preheat oven to 325º. Heat vegetable oil in heavy large saucepan over medium heat. Add chopped onions and minced garlic and cook until beginning to brown, about 20 minutes. Add tomato paste, 1 T paprika and ginger, stir 20 seconds. Add beef stock, red wine, bay leaves and thyme. Boil ten minutes to blend flavors. Transfer broth mixture to large roasting pan. Sprinkle brisket with paprika and rub in. Arrange brisket fat side up in roasting pan. Cover and bake 1 hour.
Arrange potatoes, rutabagas, carrots and parsnips around brisket. Cover and bake until brisket is tender when pierced with a fork, about 2½ hours longer. Cool 20 minutes.
Transfer brisket to cutting board. Drain cooking liquid from pan into heavy medium saucepan and degrease. Puree cooking liquid in blender. Return to saucepan and boil over high heat until reduced to 3½ cups, about 10 minutes. Season sauce to taste with salt and pepper. Thinly slice brisket across grain. Place on platter. Arrange vegetables around brisket. Spoon sauce over. Sprinkle with parsley and serve.
(Can be prepared 2 days ahead. After reducing sauce but before slicing brisket, cover brisket, vegetables and sauce separately. To serve, thinly slice brisket across grain. Arrange in shallow baking dish. Surround with vegetables. Cover with foil and reheat in 350 degree oven about 40 minutes. Transfer to platter. Reheat sauce and spoon over brisket. Sprinkle with parsley.) |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1-2 hours |
Personal
Notes: |
Personal
Notes: This recipe is quite good, but a lot of work! I have cooked it once, but eaten it three times. It was a meal that our church used to serve as the actual meal following the ceremonial Seder meal.
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