Braised Brisket with Carrots, Garlic, and Parsnips

By AllisonClayman

This brisket can be cooked a day in
advance; let the meat and vegetables
cool in the pan in their juices, and
then cover and refrigerate. Reheat,
covered, in a 350-degree oven until
warmed through, about 30 minutes,
and then proceed with the sauce. For step-by-step photos, see our Brisket 101 How-To.

Ingredients

• 1 first cut of beef brisket (5 pounds)
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more if needed
• 1 large onion, halved and thinly sliced
• 2 garlic cloves, minced, plus 1 head, halved horizontally
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 4 1/2 cups homemade or store-bought low-sodium chicken stock
• 2 fresh or dried bay leaves, plus more fresh for garnish if desired
• 1 pound parsnips, peeled and halved
• 20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
• 10 ounces red pearl onions, peeled(about 2 1/2 cups)
• 1 tablespoon balsamic vinegar

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 325 degrees. Season
both sides of brisket
with salt and pepper. Place
a roasting pan across 2
burners on medium-high.
Heat 3 tablespoons oil in
pan. Add brisket; sear until
browned, 4 to 5 minutes
per side. Transfer to a plate.

Reduce heat to medium.
Add onion and minced garlic
to pan; cook, stirring
often, until onion is soft,
about 4 minutes. (Add
more oil to pan if needed.)
Stir in tomato paste, and
cook for 1 minute more.
Stir in wine, and cook,
scraping any browned bits
from bottom of pan.

Add stock and bay leaves,
and bring to a boil. Add
the brisket to the pan, and
cover with foil. Transfer
to oven, and roast until meat
is very tender, about 2
hours. Flip meat over. Add
head of garlic. Cover, and
roast for 30 minutes more.

Add remaining vegetables
to brisket, cover, and roast
until meat and vegetables
are tender, about 1 hour.
Transfer vegetables and
garlic to a platter and meat
to a cutting board, reserving
pan sauce. Tent meat
with foil; let rest.

Let sauce stand in pan for
15 minutes, then skim fat
from top. Place pan across
2 burners over medium-high
heat; cook until sauce
is reduced by slightly more
than half, about 20 minutes.
(You should have about 2
cups.) Stir in vinegar.

Thinly slice brisket against
the grain. Arrange slices
on a platter with the vegetables.
Season with pepper,
and drizzle with some
sauce. Serve immediately
with remaining sauce.