Rating: 3 stars
58 Ratings
  • 5 star values: 10
  • 4 star values: 10
  • 3 star values: 21
  • 2 star values: 9
  • 1 star values: 8
Dawn Perry

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Credit: Jonny Valiant

Recipe Summary

hands-on:
35 mins
total:
4 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Serve the brisket and vegetables with the cooking liquid.

Nutrition Facts

312 calories; fat 8g; saturated fat 3g; cholesterol 61mg; sodium 594mg; protein 38g; carbohydrates 20g; sugars 8g; fiber 4g; iron 4mg; calcium 66mg.
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