Lunch / Dinner
Oven-Braised Beef Brisket with celery root & carrots
The basic technique of braising turns a notoriously tough cut of meat into melt-in-your-mouth tender beef. This brisket, and the comforting, sweet and savory sides, are sure to keep you warm on all those long, chilly nights.
Holiday gatherings involve big celebrations and sharing great food. And after all the hoopla of a fancy meal, a comforting dinner like this is sure to be well received. It’s familiar, yet not what you might expect to find served during the holidays.
When shopping for brisket, look for a “flat” cut, and be sure not to confuse it with corned beef. And while brisket is a tough cut of meat, braising takes care of that. As it braises in liquid, it lets off steam which melts fat and breaks down tough connective tissues. So be sure the pot is covered with a tight-fitting lid. It helps trap the juices from the meat that are used to make a flavorful sauce.
Ingredients
HEAT:
ADD:
WHISK:
Also called celeriac [seh-LEHR-ee-ak], celery root is actually the root of a type of specially cultivated celery. It tastes like a cross between celery and parsley.
Instructions
Preheat oven to 325°.
Heat oil in a pot or Dutch oven over medium-high. Add brisket; sear until browned, 3–4 minutes per side, then transfer to a plate. Stir in onion, garlic, and tomato paste; cook until fragrant, 1–2 minutes.
Deglaze pot with wine, scraping up any brown bits. Bring wine to a boil and cook 1 minute.
Set thyme sprigs, bay leaves, and orange peel in center of a square piece of cheesecloth for the bouquet garni. Gather corners of cheesecloth and tie with kitchen string.
Add broth, brisket and any accumulated juices, and bouquet garni to pot; cover, transfer to oven, and braise 2 hours.
Add carrots, celery root, and shallots to pot; cover and braise vegetables and brisket until fork-tender, 30 minutes more.
Transfer brisket to a cutting board, tent with foil, and let rest 5–10 minutes. Thinly slice brisket against the grain and transfer to a serving platter. Transfer vegetables, using a slotted spoon, to the serving platter; cover with foil.
Strain liquid from pot into a saucepan and heat to a simmer over medium; discard bouquet garni and solids.
Whisk together cornstarch and water, then whisk into simmering liquid and cook until thickened, 2–3 minutes. Stir in parsley and vinegar; season sauce with salt and pepper. Serve brisket and vegetables with sauce.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 502
% Daily Value*
Total Fat 14g 21%
Saturated Fat 4g 20%
Cholesterol 166mg 55%
Sodium 330mg 13%
Carbs 27g 9%
Protein 60g
*Percent Daily Values are based on a 2,000 calorie diet.