SaintLouieWoman
01-14-2012, 01:49 PM
Braised Brisket and Roots
http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/MB4323.JPG Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-8.gif Servings
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_red-meat.gifContains Red Meat
http://www.everydayhealth.com/images/v1/members/Icons/small/icn_cond_heart.gifHeart-Healthy
Nutritional Info (Per serving): Calories: 259, Saturated Fat: 2g, Sodium: 374mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 21g, Cholesterol: 48mg, Protein: 26g
Carb Choices: 1.5
Recipe Source:
http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)
Prep Time: 15 mins
Cook Time: 5 h 10 mins
Total Time: 5 h 25 mins
Ingredients
1 tablespoon oil, canola
2 pounds beef, brisket
3 medium onion(s)
6 whole allspice berries
2 teaspoon thyme, fresh
1 teaspoon paprika, sweet
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
2 bay leaves
1 cup(s) vermouth, dry
3 cup(s) broth, beef, fat-free, reduced-sodium
4 medium carrot(s)
3 medium parsnips
1 medium rutabaga
1 teaspoon mustard, dijon-style
2 teaspoon arrowroot
2 tablespoon water
Preparation
1. Preheat oven to 325°F. 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.
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.
4. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
5. 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.
6. 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.
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. 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.
8. 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.
http://images.agoramedia.com/diabeticliving/cms/recipesSharedPlanner/Large_198x198/MB4323.JPG Quick Info: http://www.everydayhealth.com/images/v1/icons/ico_serving_size-8.gif Servings
http://www.everydayhealth.com/images/v1/Members/Icons/small/icn_red-meat.gifContains Red Meat
http://www.everydayhealth.com/images/v1/members/Icons/small/icn_cond_heart.gifHeart-Healthy
Nutritional Info (Per serving): Calories: 259, Saturated Fat: 2g, Sodium: 374mg, Dietary Fiber: 4g, Total Fat: 7g, Carbs: 21g, Cholesterol: 48mg, Protein: 26g
Carb Choices: 1.5
Recipe Source:
http://images.agoramedia.com/everydayhealth/sponsor/sponsor_eating_well_recipe.gif (http://www.eatingwell.com/recipes)
Prep Time: 15 mins
Cook Time: 5 h 10 mins
Total Time: 5 h 25 mins
Ingredients
1 tablespoon oil, canola
2 pounds beef, brisket
3 medium onion(s)
6 whole allspice berries
2 teaspoon thyme, fresh
1 teaspoon paprika, sweet
1/2 teaspoon salt
1/2 teaspoon pepper, black ground
2 bay leaves
1 cup(s) vermouth, dry
3 cup(s) broth, beef, fat-free, reduced-sodium
4 medium carrot(s)
3 medium parsnips
1 medium rutabaga
1 teaspoon mustard, dijon-style
2 teaspoon arrowroot
2 tablespoon water
Preparation
1. Preheat oven to 325°F. 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.
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.
4. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
5. 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.
6. 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.
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. 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.
8. 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.