BEEF BRISKET BRAISED WITH ROOT VEGETABLES

SERVES 6-8

I love this and once the preparations are complete, it's very easy. Use any root vegetables you prefer.

INGREDIENTS

5 pound beef brisket

Salt and pepper to taste

Olive oil

2 tablespoons tomato paste

1 cup or more dry red wine

1/2 teaspoon dried thyme

1/2 teaspoon rubbed sage

1 bay leaf

2 small rutabagas, cut in quarters

3 turnips, quartered

4 potatoes, quartered

5 medium carrots, cut into large pieces

2 medium onions, quartered

8 large cloves garlic

4 ounces mushrooms, whole or halved

1 cup cream (more or less as desired)

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.

In the meantime, prepare the vegetables. Add to the meat, 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. Pass sauce separately.

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