Recipes

Braised Brisket With Root Vegetables

Photo by Andrew Cebulka

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yields

8 servings

    For the brisket
  • 5 pounds beef brisket
  • 1/3 cup Wondra flour
  • 1 tablespoon plus 1 teaspoon black pepper, divided, plus more to taste
  • ½ teaspoon paprika
  • 1½ teaspoons salt, plus more to taste
  • 4 white onions, diced
  • 12 cloves garlic, sliced
  • ½ bulb fennel, halved
  • 3 tablespoons, tomato paste
  • 3 cups beef stock
  • 1 bay leaf
  • 3 sprigs thyme
  • 2 tablespoons paprika
  • ½ cup sherry vinegar
  • For the vegetables
  • 6 red potatoes, coarsely chopped
  • 6 carrots, coarsely chopped
  • 4 parsnips, coarsely chopped
  • 2 shallots, diced
  • 6 cloves garlic, diced
  • 2 teaspoons black pepper
  • Salt to taste
steps
  1. Make the brisket: Preheat oven to 300 degrees. Rinse off brisket and pat dry with paper towels. Mix together flour, salt, 1 teaspoon pepper, and paprika in a small bowl. Rub with flour mix. Over medium-high heat, sear brisket on both sides then move to a resting rack. Add onions to a roasting pan and cook until translucent. Add garlic, fennel, tomato paste, beef stock, bay leaf, thyme, paprika, and pepper and bring to a simmer. Lastly, add vinegar and the brisket. Cover and cook for 5 to 6 hours, occasionally checking for doneness after 4 hours have passed. Season to taste with salt and pepper.
  2. Make the vegetables: Increase oven setting to 350 degrees. With a spoon or turkey baster, remove about 3 tablespoons beef fat from the brisket and add to 10-inch oven-proof skillet. Add potatoes, carrots, and parsnips, and sauté 5 minutes over medium-low heat. Add chopped shallots, garlic, and remaining tablespoon pepper and move the skillet to the oven. Roast 20 minutes or longer, stirring occasionally, until potatoes are done. Season with salt.
  3. To serve, nest vegetables on a large platter or leave in skillet. Top with brisket. Ladle with pan drippings.
  • Recipe By
    Chef Michael Shemtov of Butcher & Bee in Charleston, South Carolina and Nashville, Tennessee

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