Braised Brisket and Vegetables

Photo by Jonny Valiant
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  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 312 calories
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 61 mg
    • Sodium 594 mg
    • Protein 38 g
    • Carbohydrate 20 g
    • Sugar 8 g
    • Fiber 4 g
    • Iron 4 mg
    • Calcium 66 mg


  1. Check 1tablespoon canola oil
  2. Check 1 3-pound piece beef brisket, trimmed
  3. Check 1tablespoon ground coriander
  4. Check kosher salt and black pepper
  5. Check 1pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  6. Check 1pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
  7. Check 1 large onion, peeled and cut into wedges, stem ends left intact
  8. Check 1/4cup tomato paste
  9. Check 5cups low-sodium chicken broth
  10. Check 1/4cup cider vinegar
  11. Check 2tablespoons Worcestershire sauce


  1. Heat oven to 350° F. Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
  2. Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
  3. Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
  4. Serve the brisket and vegetables with the cooking liquid.