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Braised Brisket with Carrots, Garlic, and Parsnips

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

Source: Martha Stewart Living, April 2009



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.

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How would you rate this recipe?
  • twinkle8
    21 MAR, 2013
    Love this Recipe!
  • MarthaandMeBlogger
    14 APR, 2009
    I did pretty well with this one, but it's not my favorite brisket recipe:
  • 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.

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