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Braised Brisket and Vegetables

Braised Brisket and Vegetables
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Serves 8| Hands-On Time: | Total Time:



  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.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 312
  • Fat 8g
  • Sat Fat 3g
  • Cholesterol 61mg
  • Sodium 594mg
  • Protein 38g
  • Carbohydrate 20g
  • Sugar 8g
  • Fiber 4g
  • Iron 4mg
  • Calcium 66mg
What does this mean? See Nutrition 101 .

Quick Tip

Red Dutch oven
The brisket and vegetables can be cooked up to 2 days in advance; refrigerate, covered. Reheat before serving.

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