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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.

Eating Well