Braised Brisket & Roots

Ingredients

-1 tablespoon canola oil
-2 pounds flat, first-cut brisket (see Ingredient Note), trimmed of fat
-3 medium onions, halved and sliced
-6 allspice berries or pinch of ground allspice
-2 teaspoons chopped fresh thyme
-1 teaspoon sweet paprika
-1/2 teaspoon salt, or to taste
-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
-1 medium rutabaga (about 3/4 pound), peeled
-1 teaspoon Dijon mustard
-2 teaspoons arrowroot or 1 tablespoon cornstarch
-1-2 tablespoons water

Ingredient Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

Directions

Preheat the oven to 325 degrees F.

Heat the oil in a Dutch oven over medium-high heat. Add the brisket and cook until browned, 3-5 minutes per side. Transfer to a large plate and set aside.

Add the onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in the allspice, thyme, paprika, salt, pepper and bay leaves, then pour in the vermouth (or wine). Bring to a boil. Cook for 3 minutes.

Stir in the 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 the carrots, parsnips and rutabaga into 2 x 1/2-inch sticks.

Transfer the brisket to a plate. Using a slotted spoon, remove and discard the bay leaves and allspice berries (if using). Stir the mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.

Test the vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 - 5 hours, depending on the particular piece of meat.

Skim the fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve the arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.

Thinly slice the brisket against the grain and arrange the slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass the remaining sauce separately.