Braised Beef Brisket with Root Vegetables

Ingredients

  • 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
  • Paprika
  • 1 4 1/2 pound boneless beef brisket
  • Sea salt
  • Freshly ground black pepper
  • Parsley sprigs

Instructions


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 often. 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 pureé with some of the vegetables, reserving the majority of the vegetables aside in a large bowl. Pour pureéd 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. Serves 8.


Fennel | Carrots | Rutabagas | Parsnips | Potatoes | Onions| Garlic | Tomato | Paprika | Sage | Thyme | Paprika | Parsley