The Recipe

Braised Brisket with Carrots, Garlic, and Parsnips

Name: Braised Brisket with Carrots, Garlic, and Parsnips
Yield: servings:8
Ingredients: 1 first cut of beef brisket (5 pounds); Coarse salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil, plus more if needed; 1 large onion, halved and thinly sliced; 2 garlic cloves, minced, plus 1 head, halved horizontally; 2 tablespoons tomato paste; 1 1/2 cups dry red wine; 4 1/2 cups homemade or store-bought low-sodium chicken stock; 2 fresh or dried bay leaves, plus more fresh for garnish if desired; 1 pound parsnips, peeled and halved; 10 ounces red pearl onions, peeled (about 2 1/2 cups); 10 ounces red pearl onions, peeled(about 2 1/2 cups); 1 tablespoon balsamic vinegar

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

Braised Brisket with Carrots, Garlic, and Parsnips

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Ingredients

DESCRIPTION

This brisket can be cooked a day in advance; let the meat and vegetables cool in the pan in their juices, and then cover and refrigerate. Reheat, covered, in a 350-degree oven until warmed through, about 30 minutes, and then proceed with the sauce. For st

INGREDIENTS