Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Braised Brisket & Roots Recipe

Looking for an easy Braised Brisket & Roots recipe? Learn how to make Braised Brisket & Roots using healthy ingredients.


Submitted by christinavt

Makes 8 servings



Adapted from eatingwell.com canola oil , flat, first-cut brisket, , onions, , allspice berries or ground allspice , fresh thyme , paprika, , pepper , bay leaf , dry vermouth or dry white wine , beef broth , parsnips, , rutabaga (about ¾ pound), Dijon mustard , arrowroot or cornstarch , water cvt

Recipe Ingredients for Braised Brisket & Roots

1 tablespoon canola oil
1 1/10 pounds flat, first-cut brisket, trimmed, net from 2 pounds fresh (13370)
3 medium onions, halved and sliced
1 pinch of ground allspice or 6 allspice berries
2 teaspoons chopped fresh thyme
1 teaspoon sweet paprika
1/2 teaspoon freshly ground pepper
1 cup dry white wine or dry vermouth
14 oz beef broth (6008)
10 oz reduced sodium beef broth (105273)
4 medium carrots, peeled
390 g (3 medium) parsnips, peeled
1 medium rutabaga (about 3/4 pound), peeled
1 teaspoon Dijon mustard
2 teaspoons arrowroot flour (20003) or 1 tablespoon cornstarch
1 tablespoons water

Recipe Directions for Braised Brisket & Roots

  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 two 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. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. Ingredient 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. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

Categories

Beef, Vegetables, First Course, American, Bake, Boil, Sear, Sugar-Free

Nutrition Facts
Serving Size 351.2g
Amount Per Serving
Calories
259
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
1.8g
9%
Trans Fat
0.0g
Cholesterol
43mg
14%
Sodium
308mg
13%
Potassium
732mg
21%
Total Carbohydrates
21.7g
7%
Dietary Fiber
5.3g
21%
Sugars
8.7g
Protein
23.4g
Vitamin A 76% Vitamin C 42%
Calcium 8% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
  • High in zinc
  •   Bad points
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement