Braised Brisket with Root Vegetables

Recipe details

Yield

6 people

Prep time

25 minutes

Cook time

3 hours 30 minutes

Total time

3 hours 40 minutes

Ingredients

• 3½ lb beef brisket, trimmed of excess fat (first cut or flat cut preferred)
• 2 tsp kosher salt (plus more for seasoning)
• 1 tsp black pepper, freshly ground
• 3 tbsp olive oil
• 2 large yellow onions
• 6 cloves garlic
• 3 tbsp tomato paste
• 1 (28 oz) can crushed tomatoes
• 2 cups beef stock (low-sodium preferred)
• 1 cup red wine (dry, such as Cabernet Sauvignon)
• 2 tbsp balsamic vinegar
• 2 tbsp brown sugar, packed
• 1 tsp dried thyme
• ½ tsp dried rosemary, crushed
• 2 bay leaves
• 1 lb carrots (about 4 medium)
• ¾ lb parsnips (about 3 medium)
• ¼ cup fresh parsley, chopped (for garnish)

Instructions

1. Pat 3½ lb beef brisket dry with paper towels. Season both sides generously with 2 tsp kosher salt and 1 tsp black pepper, freshly ground.
2. Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the seasoned brisket to the hot oil and sear until a deep brown crust forms on the bottom, about 5 minutes. Flip and sear the other side for another 5 minutes. Transfer the brisket to a plate and set aside.
4. While the brisket rests, peel and slice 2 large yellow onions into thin half-moons.
5. Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and beginning to turn golden, about 8 minutes.
6. While the onions cook, peel and mince 6 cloves garlic.
7. Add the 6 cloves garlic, minced and cook, stirring constantly, until fragrant, about 1 minute.
8. Stir in 3 tbsp tomato paste and cook, stirring, until it darkens and smells sweet, about 2 minutes.
9. Pour in 1 cup red wine and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine bubble and reduce by half, about 3 minutes.
10. Add 1 (28 oz) can crushed tomatoes, 2 cups beef stock, 2 tbsp balsamic vinegar, 2 tbsp brown sugar (packed), 1 tsp dried thyme, ½ tsp dried rosemary (crushed), and 2 bay leaves. Stir to combine.
11. Return the seared brisket to the pot, nestling it into the sauce. The liquid should come about halfway up the sides of the meat. Bring to a simmer.
12. Cover the pot with the lid and reduce heat to low. Let the brisket braise gently for 2 hours, turning it once halfway through if you remember.
13. While the brisket braises, peel 1 lb carrots (about 4 medium) and cut into 2-inch chunks. Peel ¾ lb parsnips (about 3 medium) and cut into 2-inch chunks.
14. After 2 hours, add the 1 lb carrots, cut into 2-inch chunks and ¾ lb parsnips, cut into 2-inch chunks to the pot, tucking them around the brisket. Cover and continue braising until the brisket is fork-tender and the vegetables are soft, about 1 hour more.
15. While the final hour cooks, chop ¼ cup fresh parsley.
16. Transfer the brisket to a cutting board and tent loosely with aluminum foil. Let it rest for 10 minutes.
17. Fish out and discard the bay leaves from the sauce. Taste the sauce and adjust seasoning with more salt and pepper if needed. If the sauce is too thin, simmer it uncovered over medium heat for a few minutes to thicken.
18. Slice the brisket against the grain into thick slices. Arrange the slices on a serving platter, spoon the vegetables and sauce over the top, and scatter with ¼ cup fresh parsley, chopped.