MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Braised Brisket & Roots
Categories: Beef, Vegetables, Herbs, Wine
Yield: 8 Servings
1 tb Canola oil
2 lb Flat, first-cut brisket
3 md Onions
6 Allspice berries
2 ts Chopped fresh thyme
1 ts Sweet paprika
1/2 ts Salt
1/2 ts Freshly ground pepper
2 Bay leaves
1 c Dry vermouth
3 c Beef broth
4 md Carrots
3 md Parsnips
1 md Rutabaga
1 ts Dijon mustard
2 ts Arrowroot
1 1/2 tb Water
Preheat oven to 325ºF/160ºC. Heat oil in a Dutch oven over
medium-high heat. Add brisket and cook until browned, 3 to
5 minutes per side. Transfer to a large plate and set
aside.
Add onions to the pot; cook, stirring frequently, until
softened, about 2 minutes. Stir in allspice, thyme,
paprika, salt, pepper and bay leaves, then pour in
vermouth (or wine). Bring to a boil. Cook for 3 minutes.
Stir in broth and return the brisket to the pot along
with any accumulated juices. Bring to a simmer. Cover,
place in the oven and bake for 1 1/2 hours. Meanwhile, cut
carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
Transfer brisket to a plate. Using a slotted spoon,
remove and discard bay leaves and allspice berries. Stir
mustard into the sauce. Add the carrots, parsnips and
rutabaga. Return the brisket to the pot; cover and bake
for 1 hour more.
Test vegetables and brisket for tenderness by piercing
with the tip of a sharp knife. As they get done, transfer
to a cutting board or platter, cover with foil and set
aside. If necessary, continue to cook, testing for
doneness every 20 minutes. Total cooking time for the
brisket may range from 2 1/2 to 5 hours, depending on the
particular piece of meat.
Skim fat from the sauce. Place the pot over high heat and
bring to a boil. Cook for 5 minutes, stirring
occasionally, to reduce and intensify flavors. Dissolve
arrowroot in 1 tablespoon water (or cornstarch in 2
tablespoons water); add to the simmering sauce and cook,
stirring constantly, just until thickened, about 10
seconds.
Slice the brisket thinly against the grain and arrange
slices on a serving platter. Using a slotted spoon, mound
the vegetables around the brisket. Spoon half the sauce
over the meat and vegetables; serve remaining sauce
separately.
Servings 8
• Calories 259 • Fat 7 g • Cholesterol 48 mg • Sodium 271
mg • Carbohydrate 21 g • Protein 20 g
From:
http://www.diabeticconnect.com
Uncle Dirty Dave's Archives
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... You can't get butter from a chicken no matter how hard you try.
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