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Braised Brisket & Roots

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  5 Hours 30 Minutes
  8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup sauce each
From New York delis to Texas barbecue joints, brisket is a popular cut of beef. The scents from this brisket as it is cooking will have your guests drooling as soon as they arrive. However, you may decide that it is better not shared with guests at all, as the leftovers from this meal are a real treat for lunch or dinner the next day.
1 tablespoon  canola oil
2 pounds  flat, first-cut brisket (see Ingredient Note), trimmed of fat
3   medium onions, halved and sliced
6   allspice berries or pinch of ground allspice
2 teaspoons  chopped fresh thyme
1 teaspoon  sweet paprika
1/2 teaspoon  salt, or to taste
1/2 teaspoon  freshly ground pepper
2   bay leaves
1 cup  dry vermouth or dry white wine
3 cups  reduced-sodium beef broth
4   medium carrots, peeled
3   medium parsnips, peeled
1 medium  rutabaga (about 3/4 pound), peeled
1 teaspoon  Dijon mustard
2 teaspoons  arrowroot or 1 tablespoon cornstarch
1-2 tablespoons  water

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.
Braised Brisket & Roots Recipe at
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.

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.

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.

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.

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.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Slow-Cooked Brisket
Nutrition Facts per Serving
Yield:   8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup sauce each
Calories: 259
Fat. Total: 7g
Protein: 26g
Carbohydrates, Total: 21g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 48mg
Sodium: 374mg
% Cal. from Fat: 24%
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