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Gallery Braised Brisket with Carrots, Garlic, and Parsnips Recipe Summary Servings: 8

Ingredients Ingredient Checklist 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

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.

Gallery Braised Brisket with Carrots, Garlic, and Parsnips

Recipe Summary Servings: 8

Braised Brisket with Carrots, Garlic, and Parsnips

Braised Brisket with Carrots, Garlic, and Parsnips

Braised Brisket with Carrots, Garlic, and Parsnips

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

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

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.

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.

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.

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.

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.

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.

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 (3)

 Add Rating & Review     81 Ratings   5 star values:        17    4 star values:        19    3 star values:        33    2 star values:        9    1 star values:        3

Reviews (3)

Add Rating & Review     81 Ratings   5 star values:        17    4 star values:        19    3 star values:        33    2 star values:        9    1 star values:        3

Add Rating & Review

81 Ratings 5 star values: 17 4 star values: 19 3 star values: 33 2 star values: 9 1 star values: 3

81 Ratings 5 star values: 17 4 star values: 19 3 star values: 33 2 star values: 9 1 star values: 3

81 Ratings 5 star values: 17 4 star values: 19 3 star values: 33 2 star values: 9 1 star values: 3

  • 5 star values: 17 4 star values: 19 3 star values: 33 2 star values: 9 1 star values: 3

    Martha Stewart Member     Rating: Unrated       03/21/2013   Love this Recipe!  

Martha Stewart Member     Rating: Unrated       04/14/2009   I did pretty well with this one, but it's not my favorite brisket recipe: http://marthaandme.wordpress.com/2009/04/14/marthas-brisket/  

Martha Stewart Member     Rating: Unrated       03/22/2009   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.

    Martha Stewart Member

    Rating: Unrated 03/21/2013

Love this Recipe!

Rating: Unrated

Rating: Unrated 04/14/2009

I did pretty well with this one, but it’s not my favorite brisket recipe: http://marthaandme.wordpress.com/2009/04/14/marthas-brisket/

Rating: Unrated 03/22/2009

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.

All Reviews for Braised Brisket with Carrots, Garlic, and Parsnips

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Braised Brisket with Carrots, Garlic, and Parsnips

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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