This braised brisket gets a decidedly wintery feel from the earthy-sweet flavors of carrots, parsnips and rutabaga.
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.
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 (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.
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.
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.
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
Note: Brisket cuts are notoriously fatty.
But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut.
Tips: Prep parsnips by peeling and removing the fibrous, woody core.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
