CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6691a39f   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.1 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Braised Brisket & Roots   
    Categories: Beef, Vegetables, Herbs, Wine   
         Yield: 8 Servings   
       
         1 tb Canola oil   
         2 lb Flat, first-cut brisket   
         3 md Onions   
         6    Allspice berries   
         2 ts Chopped fresh thyme   
         1 ts Sweet paprika   
       1/2 ts Salt   
       1/2 ts Freshly ground pepper   
         2    Bay leaves   
         1 c  Dry vermouth   
         3 c  Beef broth   
         4 md Carrots   
         3 md Parsnips   
         1 md Rutabaga   
         1 ts Dijon mustard   
         2 ts Arrowroot   
     1 1/2 tb Water   
       
     Preheat oven to 325ºF/160ºC. 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. Stir   
     mustard into the sauce. Add the carrots, parsnips and   
     rutabaga. Return the brisket to the pot; cover and bake   
     for 1 hour more.   
        
     Test 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 to 5 hours, depending on the   
     particular piece of meat.   
        
     Skim 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   
     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.   
        
     Slice the brisket thinly against the grain and arrange   
     slices on a serving platter. Using a slotted spoon, mound   
     the vegetables around the brisket. Spoon half the sauce   
     over the meat and vegetables; serve remaining sauce   
     separately.   
        
     Servings 8   
        
     • Calories 259 • Fat 7 g • Cholesterol 48 mg • Sodium 271   
     mg • Carbohydrate 21 g • Protein 20 g   
        
     From: http://www.diabeticconnect.com   
        
     Uncle Dirty Dave's Archives   
       
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