Subj : 5/28 Nat'l Brisket Day 2
To   : All
From : Dave Drum
Date : Mon May 27 2024 15:47:00

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
 
MMMMM

.... You can't get butter from a chicken no matter how hard you try.
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