Jo-Anne van den Berg-Ohms
1 fennel bulb
4 large carrots
2 pounds rutabagas
4 large parsnips
2 pounds red-skinned potatoes
3 tablespoons olive oil
3 chopped onions
4 cloves minced garlic
1 1/2 cups dry red wine
3 1/2 cups beef broth
2 tablespoons tomato paste
1 tablespoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon allspice
3 bay leaves
1 tablespoon sage chiffonade
4 teaspoons fresh thyme leaves
1 4 1/2 pound boneless beef brisket
Freshly ground black pepper
John Scheepers * Bantam, Connecticut
Wintry Sunday afternoons are made for roasted chickens or
braised beef roasts so that their aromas may be savored.
It’s also fun to feel like a pioneer, pulling homegrown root
vegetables out of our “cold room” and snipping fresh herbs
from kitchen pots as the snows fly and the winds howl.
Braised Beef Brisket with Root Vegetables
Cut fennel bulb, carrots, rutabagas, parsnips and potatoes
into 1 1/2" slices. Preheat oven to 325°F.
Heat olive oil in heavy skillet over medium heat. Add
chopped onions and minced garlic. Sauté for 10 minutes until
golden, stirring. Add red wine, beef broth, tomato paste, 1
tablespoon paprika, ginger, allspice, bay leaves, thyme and
sage chiffonade (thinly cut ribbons). Bring to boil, simmer
for 10 minutes. Pour broth into large Dutch oven. Rub
paprika on all sides of beef brisket. Put brisket fat side
up in the broth bath. Cover, bake for 1 hour.
Arrange root vegetable slices around the brisket. Cover.
Bake for 2 1/2 hours more until brisket is tender. Remove
from oven. Transfer brisket to cutting board to rest the
meat for 15 minutes. In batches, pour cooking liquid into
blender to puree with some of the vegetables, reserving the
majority of the vegetables aside in a large bowl. Pour
pureed sauce into heavy saucepan: boil for 10 minutes until
reduced to 3 1/2 cups. Season with salt and pepper. Thinly
slice brisket across grain and arrange on a platter
surrounded by root vegetables and drizzled with sauce.
Garnish with fresh parsley and serve with extra sauce.