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Ingredients

• 1 tablespoon  canola oil
• 2 pounds  flat, first-cut brisket, (see Note), trimmed
• 3   medium onions, sliced
• 6   allspice berries, or pinch of ground allspice
• 2 teaspoons  chopped fresh thyme, or 3/4 teaspoon dried
• 1 teaspoon  sweet paprika
• 1/2 teaspoon  salt
• 1/2 teaspoon  freshly ground pepper
• 2   bay leaves
• 1 cup  dry vermouth, or dry white wine
• 3 cups  reduced-sodium beef broth
• 4   medium carrots, peeled
• 3   medium parsnips, peeled and cored (see Tip)
• 1   medium rutabaga, (about 3/4 pound), peeled (see Tip)
• 1 teaspoon  Dijon mustard
• 2 teaspoons  arrowroot, or 1 tablespoon cornstarch
• 1-2 tablespoons  water

Description

This Braised Brisket Gets A Decidedly Wintery Feel From The Earthy-sweet Flavors Of Carrots, Parsnips And Rutabaga.

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