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Ingredients

• 1 tablespoon canola oil
• 2 pounds flat, first-cut brisket (see Ingredient note), trimmed of fat
• 3 medium onions, halved and sliced
• 6 allspice berries or pinch of ground allspice
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sweet paprika
• 1/2 teaspoon salt, or to taste
• 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
• 1 medium rutabaga (about 3/4 pound), peeled
• 1 teaspoon Dijon mustard
• 2 teaspoons arrowroot or 1 tablespoon cornstarch
• 1-2 tablespoons water

Description

Braised Brisket & Roots - The Huffington Post

Kitchen Daily