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 brisket recipe, see my mother's version in the similar and related recipes links.
- One beef brisket, about 5 pounds
- 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.
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.