Braised Winter Roots Food
BRAISED BRISKET WITH ROOT VEGETABLES
It's a toss-up which part of this dish is best: the tender meat with rich tomato flavor, or the luscious root vegetables that sit beneath it during braising, soaking up juices from the brisket and wine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Pat the brisket dry and sprinkle with 2 teaspoons salt and 1/2 teaspoon pepper. Heat the oil in a large stovetop-safe roasting pan over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
- Add the onions, garlic and thyme to the pan. Cook, stirring, until the onions are soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up the browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with the juices from the can, 1/2 teaspoon salt and pepper to taste. Return the beef to the pan along with any accumulated juices; increase the heat to medium-high and bring to a simmer.
- Remove the roasting pan from the heat and add the potatoes, carrots and parsnips around the sides of the brisket. Tightly cover the roasting pan with aluminum foil and roast until the brisket is very tender and a fork will easily pierce it, 3 1/2 to 4 hours.
- Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the top of the juices in the roasting pan. Place the roasting pan over medium heat on the stovetop and bring to a simmer. Cook until the sauce has reduced by more than half and is similar to a thick gravy, 15 to 20 minutes. Slice the brisket against the grain and transfer to the platter with the vegetables. Season the sauce with salt and pepper and spoon a bit over the slices. Serve the remaining sauce on the side.
BRAISED WINTER ROOTS
Can be prepared in 45 minutes or less.
Yield Serves 6
Number Of Ingredients 8
Steps:
- Peel parsnips and cut into 3- by 1/4-inch sticks. Cut leeks crosswise into 1/4-inch-thick rounds and wash well. Trim stalks flush with fennel bulb and cut each bulb lengthwise into 8 wedges.
- In a heavy saucepan melt 3 tablespoons butter over moderate heat and stir in parsnips, leeks, fennel, garlic, thyme, sugar, and salt and pepper to taste. Add wine and simmer mixture, covered, stirring occasionally, 15 to 20 minutes, or until vegetables are tender. Stir in remaining tablespoon butter and salt and pepper to taste.
ROASTED WINTER ROOT VEGETABLES
These vegetables are made extra yummy by roasting them. It emphasizes the sweetness of the vegetables, and cooking at a high heat seals in the flavor and carmelizes the vegetables. This is wonderful with ham!
Provided by breezermom
Categories Yam/Sweet Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan.
- Roast at 450° for 25 to 30 minutes or until browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.
Nutrition Facts : Calories 189, Fat 6.9, SaturatedFat 1, Sodium 489.5, Carbohydrate 30.2, Fiber 5, Sugar 8, Protein 2.7
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- Preheat oven to 325°F. Heat oil in a Dutch oven over medium-high heat. Add brisket and cook until browned, 3 to 5 minutes per side. Transfer to a large plate and set aside.
- Add onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in allspice, thyme, paprika, salt, pepper and bay leaves, then pour in vermouth (or wine). Bring to a boil. Cook for 3 minutes.
- Stir in broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut carrots, parsnips and rutabaga into 2-by-1/2-inch sticks.
- Transfer brisket to a plate. Using a slotted spoon, remove and discard bay leaves and allspice berries (if using). Stir mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.
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