Braised Beef Brisket

Beef, Jewish

Prep Time: 40 mins Cook Time: 3 hours 15 mins Servings: Servings: 8 Source:

Ingredients

1 (4-5 lbs) boneless beef brisket

2 Tbsp Wegmans Cracked Pepper Seasoning Shak'r

1 Tbsp extra virgin olive oil

1 1/2 cups chopped celery

1 pkg (16 oz) baby carrots

7 oz onions, diced

1 (about 8 oz) turnip, peeled, quartered, cut in 1/2-inch slices

1 (about 10 oz) parsnip, peeled, halved lengthwise, cut in 1/2-inch slices

1 can (12 oz) tomato paste

1 container (32 oz) beef bone broth

1 cup red wine

1 1/2 tsp chopped fresh thyme leaves

2 Tbsp Pan Searing Flour

Directions

Preheat oven to 350 degrees.

Season brisket with cracked pepper blend.

Heat oil in braising pan on MED-HIGH until oil faintly smokes; add brisket, fat-side down. Turn over when brisket changes color one-quarter way up and seared side has turned paper bag-brown.

Sear all sides of brisket until uniformly browned. Remove from pan; transfer to clean platter.

Add celery, carrots, onions, turnips, and parsnips to pan. Cook, stirring, 4-5 min, until vegetables begin to brown.

Add tomato paste; cook, stirring, 1-2 min.

Add broth, wine, and thyme. Return beef to pan & bring to a simmer.

Cover; braise on center rack of oven about 2 hours. Carefully remove cover and cook 30 min, or until fork-tender.

Remove pan from oven; transfer brisket and vegetables to serving platter. Keep warm; let rest 15 min.

Whisk pan-searing flour into pan liquids; heat to simmer. Cook 2-3 minutes until thickened.

Carve brisket diagonally across grain; serve with vegetables and sauce.

Chef Tip: Garnish with fresh chopped parsley.

Nutrition

640 Calories
37g Fat
14g Saturated Fat
135mg Cholesterol
520mg Sodium
24g Carbohydrate
5g Fiber
0g Added Sugar
43g Protein