Braised Beef Brisket With Roasted Vegetables
4 1/2 lbs. beef brisket, excess fat trimmed
1 teaspoon salt
1 teaspoon black pepper
1 large sprig fresh rosemary
4 medium carrots, sliced
2 medium onions, cut into 6 wedges each
2 medium parsnips, sliced
1 tablespoon olive oil
1 tablespoon minced fresh rosemary
2 cups reduced-sodium chicken broth
1 can (15 ounces) crushed tomatoes
1 cup white wine
4 large garlic cloves, crushed
4 bay leaves
Al dente egg noodles
Cook's notes: Cooking time will vary de pending upon thickness of cut.
Brisket is one the best meats to freeze. Even though it requires a long cooking
time, brisket is worth it.
Heat oven to 500° F. Place oven rack in lowest position.
Sear the meat: Rub salt and pepper into brisket, then place fat side down in
large, deep roasting pan. Add rosemary sprig and roast for 15 minutes.
Add vegetables to brisket: In medium bowl, toss carrots, onions, parsnips with
oil and chopped rosemary. Remove pan from oven, flip roast to fat side up. Add
vegetables around meat, and roast 30 minutes.
Finish roasting: In another bowl, combine broth, tomatoes, wine, garlic and bay
leaves. Reduce oven temperature to 275 degrees. Remove pan from oven and add
tomato mixture. Cover pan with lid or foil and roast for 3 hours. Meat is done
when a double- pronged fork can be inserted without resistance.
Let brisket rest: Transfer meat to cutting board and let stand for 10 minutes.
Remove vegetables to platter. Pour pan juices into a strainer over a bowl. You
should have about 2 cups braising sauce.
Presentation: Thinly slice remaining piece of brisket against the grain. Serve
with braising sauce, roasted vegetables and egg noodles.