Braised Brisket & Vegetables

By Foodiewife

I recommend using a heavy duty Dutch oven to slowly braise a cut of brisket for 5 hours. The prep work is less than 1/2 hour and five hours later, you have tender beef with a succulent red wine and garden herb sauce. It's delicious served over mashed potatoes or polenta.

Ingredients

• 1 (6- to 8-pound) trimmed brisket
• Kosher salt and freshly ground black pepper
• 1 tablespoon olive oil
• 4 onions, cut into big chunks
• 4 large carrots, peeled and sliced into 2-inch chunks
• 3 parsnips, peeled and sliced into 2-inch chunks (optional)
• 2 1/2 cups beef broth
• 1 cup full-bodied red wine, such as Merlot
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 5 cloves garlic, chopped
• 1 (4-ounce) can tomato paste
• 1 bunch fresh rosemary
• 1 bunch fresh thyme
• 1/2 cup chopped fresh parsley

Details

Servings 6
Preparation time 30mins
Cooking time 330mins

Preparation

Step 1

Preheat the oven to 300°F.

Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.

Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together.

Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.

Remove the brisket from the pot and cover it in foil to rest for 10 minutes.

Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.

NOTES: I left out the parsnips and increased the carrots. Nobody complained.
I tied the herbs with kitchen twine so I could easily remove them.
I did't put the meat back into the pot. Instead I sliced and placed the brisket into a serving platter and poured on some gravy.