Braised Brisket & Root Vegetables

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​Nutritional info per serving
​Calories:  363               Total fat:  10g
Cholesterol:  80mg   Sodium:  416mg
Total Carbs:   19g        Dietary Fiber:   5g
Protein:   40g              Potassium:  793mg

Makes 8 servings. Recipe adapted from AARP.
​
​Ingredients
1 tablespoon canola oil
2 pounds flat, first-cut brisket (see Note), trimmed
3 medium onions, sliced
6 allspice berries or pinch of ground allspice
2 tsps chopped fresh thyme or 3/4 tsp dried
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 bay leaves
1 cup dry vermouth or dry white wine
3 cups reduced-sodium beef broth + 1 cup reserved for vegetables
4 medium carrots, peeled
3 medium parsnips, peeled and cored (see Tip)
1 medium rutabaga (about 3/4 lb), peeled (see Tip)
1 teaspoon Dijon mustard
2 teaspoons arrowroot or 1 tablespoon cornstarch
1-2 tablespoons water
2 sprigs fresh thyme for garnish

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 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) then stir in Dijon mustard; add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.
7. Using a slotted spoon, remove the parsnips & rutabaga and whip with reserved beef broth, adding broth as needed for desired consistency. Place in center of platter.
8. Slice the brisket thinly against the grain and arrange slices on top of the whipped vegetables.
9. Mound the carrots around the brisket. Spoon half the sauce over the meat and vegetables; pass remaining sauce separately. Garnish with thyme sprigs.

Tips

1. 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’s being tough—there’s enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
2. Prep parsnips by peeling and removing the fibrous, woody core.
3. To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.