Braised Brisket With Carrots, Garlic, And Parsnips

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 beef brisket, 5 lbs
• coarse salt
• fresh ground black pepper
• 3 tablespoons extra virgion olive oil
• 1 large onion, halved and thinly sliced
• 2 garlic cloves, minced plus one head halved horizontally
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 4 1/2 cups low sodium chicken broth
• 2 bay leaves
• 1 lb parsnip, peeled and halved
• 8 ounces baby carrots (approx. 20)
• 10 ounces red pearl onions, peeled (approx 2 1/2 c)
• 1 tablespoon balsamic vinegar

Recipe

• 1 preheat oven to 325 degrees. season both sides of brisket with salt and pepper.
• 2 place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. approx 4-5 minutes per side and transfer to a plate.
• 3 reduce heat to medium and add onion and minced garlic to the pan. cook for approximately 4 minutes until the onion is soft.
• 4 stir in tomato paste and cook for approximately 1 minute more.
• 5 stir in wine and scrape any brown bits from the bottom of the pan to blend.
• 6 add stock and bay leaves and bring to a boil.
• 7 add the brisket to the pan and cover with foil.
• 8 transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
• 9 flip the brisket over and add the head of garlic . cover and roast for 30 minutes more.
• 10 add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
• 11 transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
• 12 tent the meat with foil and let it rest.
• 13 let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
• 14 place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
• 15 stir in the vinegar.
• 16 thinly slice the brisket against the grain . arrange the slices on the platter with the vegetables. season with pepper and drizzzle with sauce.
• 17 serve immediately and enjoy with extra sauce.