Braised Brisket & Roots

• 1 tablespoon canola oil
• 2 pounds flat, first-cut brisket (see Note), trimmed
• 3 medium onions, sliced
• 6 allspice berries or pinch of ground allspice
• 2 teaspoon chopped fresh thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 bay leaves
• 1 cups dry vermouth or dry white wine
• 3 cup reduced-sodium beef broth
• 4 medium carrots, peeled
• 3 medium parsnips, peeled and cored (see Tip)
• 1 medium rutabaga (about 3/4 pound), peeled (see Tip)
• 1 teaspoon Dijon mustard
• 2 teaspoon arrowroot or 1 tablespoon cornstarch
• 1-2 tablespoons water

Preparation

1. Preheat oven to 325 degrees F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3-5 minutes per side. Transfer to a large plate and set aside.
2. 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.
3. 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 2x1/2-inch sticks.
4. Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
5. 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.
6. Total cooking time for the brisket may range from 2-1/2-5 hours, depending on the particular piece of meat.
7. 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.
8. 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.
9. 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; pass remaining sauce separately.

Tips

1. Prep parsnips by peeling and removing the fibrous, woody core.
2. To peel a rutabaga, cut off one end to create a flat surface to keep it steady. Cut off the skin with your knife, following the contour of the bulb. Or use a vegetable peeler and peel around the bulb at least three times to ensure all the fibrous skin has been removed.

Note:

1. Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut's being tough-there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

Per serving: 385 calories; 11 g fat (3 g saturated fat, 5 g mono unsaturated fat); 78 mg cholesterol; 22 g carbohydrates; 41 g protein; 5 g fiber; 279 mg sodium; 850 mg potassium Nutrition Bonus: Vitamin A (110% daily value), Zinc (64% dv), Selenium 57% dv), Vitamin C (35% dv), Iron (25% dv), Potassium (21% dv) Exchanges: 1/2 starch , 1 vegetable, 4 lean meat Contributed by: EatingWell.com This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.