Braised Brisket and Vegetables

Braised Brisket and Vegetables
Jonny Valiant
The beef, carrots, parsnips, and onions cook slowly in a mixture of broth, tomato paste, and cider vinegar until tender and flavorful.

Get the recipe
.
Serves 8
preparation
35
minutes
cooking
255
minutes

Ingredients

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

Directions

  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.

 

Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 312
  • 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
What does this mean? See Nutrition 101.