Brisket With Root Vegetables
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Brisket With Root Vegetables
  Brisket    Vegetables    Roots  
Last updated 6/12/2012 1:10:34 AM. Recipe ID 37841. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Brisket with root vegetables
      Yield: 8 Servings
      3 tb Oil
      3 md Onions; chopped
      4    Large clove garlic; minced
      2 tb Tomato paste
      1 tb Paprika
    1/2 ts Ginger
  3 1/2 c  Beef stock
  1 1/2 c  Dry red wine
      3    Whole bay leaves
      2 ts Dried thyme
  4 1/2 lb Brisket
           Paprika; to taste
      2 lb Red new potatoes; cut into
           -1" chunks
      2 lb Rutabagas; cut into 1"
      4 lg Carrots; cut into 1" chunks
      4 lg Parsnips; cut into 1" chunks
           Minced fresh parsley; for
  OVEN: 325
  Heat vegetable oil in heavy large saucepan over medium heat. Add
  chopped onions and minced garlic and cook til beginning to brown,
  stirring often, about 20 minutes.
  Add tomato paste, 1 tablespoon paprika and ginger. Stir 20 seconds.
  Add beef stock, red wine, bay leaves and thyme. Boil 10 seconds to
  blend flavors.
  Transfer broth mixture to large roasting pan. Sprinkle brisket with
  paprika and rub in. Arrange brisket fat side up in roasting pan.
  Cover and bake 1 hour.
  Arrange potatoes, rutabagas, carrots and parsnips around brisket.
  Cover and bake til brisket is tender when pierced with fork, about 2
  ~1/2 hours longer. Cool 20 minutes.
  Transfer brisket to cutting board. Drain cooking liquid from pan into
  heavy medium saucepan and degrease. Puree cooking liquid in blender
  or processor.
  Return to saucepan and boil over high heat til reduced to 3 -1/2 cups,
  about 10 minutes. Season sauce to taste with salt and pepper.
  Thinly slice brisket across grain. Place on serving platter and
  arrange the vegetables around brisket. Spoon sauce over. Sprinkle
  with parsley and serve.
  (Can be prepared 2 days ahead. After reducing sauce, but before
  slicing brisket, cover brisket, vegetables and sauce separately.)
  To serve, thinly slice brisket across grain. Arrange in shallow baking
  dish. Surround with vegetables. TO REHEAT:
  OVEN: 350 Cover with foil and reheat in oven about 40 minutes.
  Transfer to platter. Reheat sauce and spoon over brisket. Sprinkle
  with parsley. 

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 37841 (Apr 03, 2005)

[an error occurred while processing this directive]