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Oven-Braised Beef Brisket with Root Vegetables

Serves 8 to 10

I absolutely love this beef brisket recipe and it is very easy, requiring just a little hands-on preparation. It makes a perfect one pot comfort meal for a family dinner or entertaining. I listed my favorite vegetables, but you can use any root vegetables you prefer. For another favorite, see my mother's beef brisket in the similar and related recipes.

Ingredients


Preheat oven to 325° F. Season brisket on both sides with salt and pepper. Heat olive oil in a small roasting pan; brown brisket on both sides. Add the tomato paste and enough wine to come up the meat about one-third. Add the thyme, sage, and bay leaf. Cover tightly. Bake for 1 hour.

Meanwhile, clean and cut the vegetables. Add to the meat after the first hour, season with salt and pepper, and cover tightly. Bake for an additional 2 hours or until meat and vegetables are tender. Remove from pan and keep warm. Place pan on burner and bring juices to a boil. Add cream and stir briskly; reduce until the desired consistency. Slice the meat and serve with the vegetables, passing the sauce separately.