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Ingredients

Serves 8

• 1 first cut of beef brisket (5 pounds)
• Coarse salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil, plus more if needed
• 1 large onion, halved and thinly sliced
• 2 garlic cloves, minced, plus 1 head, halved horizontally
• 2 tablespoons tomato paste
• 1 1/2 cups dry red wine
• 4 1/2 cups homemade or store-bought low-sodium chicken stock
• 2 fresh or dried bay leaves, plus more fresh for garnish if desired
• 1 pound parsnips, peeled and halved
• 20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
• 10 ounces red pearl onions, peeled(about 2 1/2 cups)
• 1 tablespoon balsamic vinegar

Description

This Brisket Can Be Cooked A Day In Advance; Let The Meat And Vegetables Cool In The Pan In Their Juices, And Then Cover And Refrigerate. Reheat, Covered, In A 350-degree Oven Until Warmed Through, About 30 Minutes, And Then Proceed With The Sauce.

Martha Stewart