Time: 5 hours 35 minutes
Complexity: easily
Servings: 8

Just before serving the braised brisket, Ree Drummond removes the herb bundles from the sauce and skims off the fat. She then slices the tender meat across the grain and returns it to the saucepan to warm through and enhance the juiciness.

Ingredients:

• 1 beef brisket weighing 2.7–3.5 kg, trim off excess fat and membranes
• 1 tbsp. l. olive oil
• 4 onions, coarsely chopped
• 4 large carrots, peeled and cut into 5cm thick pieces.
• 3 parsnips, peeled and cut into 5cm thick pieces.
• 2.5 cups beef broth
• 1 cup red wine, such as Merlot
• 2 tbsp. l. brown sugar
• 2 tablespoons soy sauce
• 5 crushed cloves of garlic
• 1 can (110 g) of tomato paste
• 1 bunch of fresh rosemary
• 1 bunch of fresh thyme
• 0.5 cup chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, red wine, parsnip root, carrot, soy sauce, rosemary, thyme

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Preparation:

Step 1
• Preheat oven to 150°C.
Step 2
• Season the brisket with salt and pepper on both sides. In a Dutch oven over medium-high heat, sear the brisket in olive oil for 6–8 minutes per side. Set aside.
Step 3
• Add the onion, carrot, and parsnip to the pot and cook for about a minute, until lightly browned. Add the broth, wine, brown sugar, soy sauce, garlic, and tomato paste and stir.
Step 4
• Place the brisket on top and arrange whole bunches of rosemary and thyme around it. Cover the casserole, place in the oven, and simmer until the meat is tender, about 5 hours.
Step 5
• Remove the brisket from the pot and cover with foil. Let the meat rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the surface. Slice the meat across the grain and return it to the pot to reheat. Sprinkle with parsley before serving.

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