Grandma Esther's Brisket

By samara72

Ingredients

• 1/2 Tbs. freshly ground white pepper
• 1 Tbs. dried sage
• 1/2 tsp. ground ginger
• 1 tsp. ground cumin
• 1 Tbs. dried parsley
• 1 Tbs. salt
• 1 first-cut beef brisket, 3 to 4 lb.
• 1/4 cup olive oil
• 1 yellow onion, halved and cut into 1/2-inch-
• thick slices
• 2 leeks, both white and light green portions, cut
• into 1/2-inch rounds and rinsed well
• 10 garlic cloves, roughly chopped
• 2 bay leaves
• 2 quarts water, or as needed
• 2 parsnips, peeled and cut into medium dice
• 1 bunch turnips, peeled and quartered
• 1 bunch baby carrots, peeled

Details

Servings 6

Preparation

Step 1

In a spice grinder, combine the white pepper, sage, ginger, cumin, parsley and salt and pulse until finely ground. Rub the spice mixture over the brisket, cover and refrigerate for 1 hour.

Preheat an oven to 325°F.

In a Dutch oven over medium heat, warm the olive oil. Add the onion and leeks and sauté, stirring frequently, until soft, about 5 minutes. Add the brisket, garlic, bay leaves and enough water to cover the meat. Increase the heat to high and bring to a boil. Cover the pan, transfer to the oven and bake for 1 hour. Add the parsnips, turnips and carrots to the pan, cover and bake for 1 hour more.

Transfer the brisket to a carving board and cut against the grain into thin slices. Place on a warmed platter and spoon the pan juices over the meat. Serve the vegetables alongside.