Braised Brisket and Roots

Quick Info: Servings
Contains Red Meat

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:

Prep Time: 15 mins
Cook Time: 5 h 10 mins

Total Time: 5 h 25 mins


  • 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

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.