Braised Brisket With Root Vegetables

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 ½ teaspoon 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 onion to a roasting pan and cook until translucent. Add garlic, fennel, tomato paste, beef stock, bay leaf, thyme, 2 tablespoons paprika, and 1 tablespoon pepper and bring to a simmer. Lastly, add vinegar and brisket. Cover and cook until done, 5 to 6 hours, occasionally checking for doneness after 4 hours have passed. Remove from oven and season with salt and pepper as needed.
2. Make the vegetables: Increase oven temperature to 350 degrees. With a spoon or turkey baster, remove about 3 tablespoons beef fat from brisket and add to a 10-inch ovenproof skillet. Add potatoes, carrots, and parsnips, and sauté 5 minutes over medium-low heat. Add shallot, garlic, and  pepper and move skillet to oven. Roast until potatoes are done, about 20 minutes, stirring occasionally. Season with salt.
3. To serve: Nest vegetables on a large platter or leave in skillet. Top with brisket. Ladle with pan drippings.