Beef Brisket With Fall Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (5- to 6-pound) beef brisket, trimmed |
2 teaspoons salt |
1 teaspoon pepper |
6 carrots |
1 tablespoon vegetable oil |
4 parsnips, peeled and sliced |
4 celery ribs, sliced |
2 large onions, sliced |
1 fennel bulb, cut into fourths |
1 (2-ounce) package onion soup mix |
1 1/2 cups water |
1 1/2 cups red wine |
1 1/2 cups low-sodium beef broth |
1/2 cup ketchup |
2 tablespoons beau monde seasoning |
1 garlic bulb, pressed |
12 fresh thyme sprigs |
3/4 cup chopped fresh parsley |
garnish: fresh fennel fronds |
Directions:
1. Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.
2. Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrots, parsnips, celery, onions, and fennel.
3. Stir together soup mix, 1 1/2 cups water, and next 5 ingredients; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.
4. Bake at 350° for 3 1/2 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter.
5. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy. Garnish, if desired.
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