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
Ingredient Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.



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