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Cook Time:1 hr 15 minsAdditional Time:4 hrs 15 minsTotal Time:5 hrs 30 minsServings:8Yield:8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cupJump to Nutrition Facts
Cook Time:1 hr 15 minsAdditional Time:4 hrs 15 minsTotal Time:5 hrs 30 minsServings:8Yield:8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup
Cook Time:1 hr 15 mins
Cook Time:
1 hr 15 mins
Additional Time:4 hrs 15 mins
Additional Time:
4 hrs 15 mins
Total Time:5 hrs 30 mins
Total Time:
5 hrs 30 mins
Servings:8
Servings:
8
Yield:8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup
Yield:
8 servings: 3 ounces meat, 1 cup vegetables, 1/4 cup
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespooncanola oil2 pounds flat, first-cut brisket, (see Note), trimmed3medium onions, sliced6 allspice berries, or pinch of ground allspice2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried1teaspoonsweet paprika½teaspoonsalt½teaspoonfreshly ground pepper2bay leaves1 cup dry vermouth, or dry white wine3cupsreduced-sodium beef broth4medium carrots, peeled3 medium parsnips, peeled and cored (see Tip)1 medium rutabaga, (about 3/4 pound), peeled (see Tip)1teaspoonDijon mustard2 teaspoons arrowroot, or 1 tablespoon cornstarch1-2 tablespoons water
Cook Mode(Keep screen awake)
Ingredients
1tablespooncanola oil
2 pounds flat, first-cut brisket, (see Note), trimmed
3medium onions, sliced
6 allspice berries, or pinch of ground allspice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried
1teaspoonsweet paprika
½teaspoonsalt
½teaspoonfreshly ground pepper
2bay leaves
1 cup dry vermouth, or dry white wine
3cupsreduced-sodium beef broth
4medium carrots, peeled
3 medium parsnips, peeled and cored (see Tip)
1 medium rutabaga, (about 3/4 pound), peeled (see Tip)
1teaspoonDijon mustard
2 teaspoons arrowroot, or 1 tablespoon cornstarch
1-2 tablespoons water
Directions
Preheat oven to 325 degrees 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.
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.
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.
Tips
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’s being tough–there’s enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.
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.
Originally appeared: EatingWell Magazine, Fall 2003
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Nutrition Facts(per serving)275Calories6gFat19gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
