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Brisket with Parsnips, Leeks and Green Onions (Alexandra Guarnaschelli) Recipe

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Brisket with Parsnips, Leeks and Green Onions (Alexandra Guarnaschelli)
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Ingredients
11
Count
Nutrition
949
Calories
Total time
170
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 350 degrees F.
  2. In a large pot, heat the canola oil over high heat. When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat will not stick to the bottom. Cook, undisturbed, on its first side until browned, about 3 to 5 minutes. Turn over and brown on the other side, about 3 to 5 additional minutes. Remove the meat from the pot and put it onto a baking sheet to rest.
  3. Combine the garlic paste and green onions in a small bowl. Spread half of the mixture over the brisket. Flip the meat and add the remaining mixture to the other side. Set aside.
  4. In the same pot, over low heat and add the parsnips. Season them with a little salt and a scant 1 tablespoon brown sugar. Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes. Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes. Adjust the seasonings with salt. Pour in the wine and let it reduce for 5 minutes. Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt. Cook them until browned, another 3 to 5 minutes.
  5. Add the brisket to the pot and stir in 2 to 3 cups of the beef stock. Bring the stock to a gentle simmer. Slide it into the center of the oven and cook for 1 hour. Check the level of the liquid, adding water, if needed. Remove the pot from the oven, taste and reseason, if needed. Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours. (Chef's Note: If the meat looks dry or begins to overly brown, cover the pot with a lid or a layer of aluminum foil for the remainder of the cooking process.)
  6. Remove the pot from the oven and transfer the meat to a platter. Arrange the vegetables alongside and ladle the sauce on top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 948.55 Kcal (3971 kJ)
Calories from fat 471.51 Kcal
% Daily Value*
Total Fat 52.39g 81%
Cholesterol 163.3mg 54%
Sodium 4032.47mg 168%
Potassium 2192.77mg 47%
Total Carbs 59.09g 20%
Sugars 23.96g 96%
Dietary Fiber 12.23g 49%
Protein 51.8g 104%
Vitamin C 126.2mg 210%
Iron 9.3mg 51%
Calcium 156.1mg 16%
Amount Per 100 g
Calories 119.43 Kcal (500 kJ)
Calories from fat 59.36 Kcal
% Daily Value*
Total Fat 6.6g 81%
Cholesterol 20.56mg 54%
Sodium 507.7mg 168%
Potassium 276.08mg 47%
Total Carbs 7.44g 20%
Sugars 3.02g 96%
Dietary Fiber 1.54g 49%
Protein 6.52g 104%
Vitamin C 15.9mg 210%
Iron 1.2mg 51%
Calcium 19.7mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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