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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from canola oil , flat, first-cut brisket, , onions, , allspice berries or ground allspice , fresh thyme , paprika, , pepper , bay leaf , dry vermouth or dry white wine , beef broth , parsnips, , rutabaga (about 3/4 pound), Dijon mustard , arrowroot or cornstarch , water cvt Ingredients:
1 tablespoon canola oil |
1 1/10 pounds flat, first-cut brisket, trimmed, net from 2 pounds fresh |
3 medium onions, halved and sliced |
1 pinch of ground allspice or 6 allspice berries |
2 teaspoons chopped fresh thyme |
1 teaspoon sweet paprika |
1/2 teaspoon freshly ground pepper |
1 cup dry white wine or dry vermouth |
14 oz beef broth |
10 oz reduced sodium beef broth |
4 medium carrots, peeled |
390 g (3 medium) parsnips, peeled |
1 medium rutabaga (about 3/4 pound), peeled |
1 teaspoon dijon mustard |
2 teaspoons arrowroot flour (20003) or 1 tablespoon cornstarch |
1 tablespoons water |
Directions:
1. Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
2. Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and two bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
3. Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
4. Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
5. Test vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 to 5 hours, depending on the particular piece of meat.
6. Skim fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
7. Slice the brisket thinly against the grain and arrange slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately.
8. Ingredient note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
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