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Braised Brisket with Carrots, Garlic, and Parsnips

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Brisket is often part of a traditional Passover meal. For step-by-step photos, see our Brisket 101 How-To.

  • Servings: 8

Source: Martha Stewart Living, April 2009

Ingredients

  • 1 first cut of beef brisket (5 pounds)
  • Coarse salt and freshly ground pepper
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 1 large onion, halved and thinly sliced
  • 2 garlic cloves, minced, plus 1 head, halved horizontally
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups homemade or store-bought low-sodium chicken stock
  • 2 fresh or dried bay leaves, plus more fresh for garnish if desired
  • 1 pound parsnips, peeled and halved
  • 20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
  • 10 ounces red pearl onions, peeled (about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar

Directions

  1. Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.

  2. Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.

  3. Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.

  4. Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.

  5. Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.

  6. Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

Cook's Notes

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce.

Reviews Add a comment

  • twinkle8
    21 MAR, 2013
    Love this Recipe!
    Reply
  • MarthaandMeBlogger
    14 APR, 2009
    I did pretty well with this one, but it's not my favorite brisket recipe: http://marthaandme.wordpress.com/2009/04/14/marthas-brisket/
    Reply
  • chuck_68
    22 MAR, 2009
    Delicious! I got nervous after step 3 as the internal temp of the brisket was already close to 200 degrees. I turned down the oven temp to 275 for the final hour and took out the meat and let the veggies stay in the oven for an extra 15 minutes. Next time I would add the veggies after step three and turn down the oven to 275.
    Reply