Brisket With Parsnips, Leeks And Green Onions
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
43
Spice
40
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3 tbsps
Canola Oil6 cloves
Garlic Salt (garlic, peeled, sprinkled with pinch of salt and crushed with mortar and pestle;)2 bunches
Green Onion (thinly sliced)2 tbsps
Apple Cider Vinegar1 cup
Red WineDirections:
1
Preheat an oven to 350 degrees F
2
In a large pot, heat the canola oil over high heat
3
When the oil begins to smoke slightly, season both sides of the brisket with salt and pepper, to taste
4
Use metal tongs to add the meat to the pot
5
If the oil is hot enough, the meat will not stick to the bottom
6
Cook, undisturbed, on its first side until browned, about 3 to 5 minutes
7
Turn over and brown on the other side, about 3 to 5 additional minutes
8
Remove the meat from the pot and put it onto a baking sheet to rest
9
Combine the garlic paste and green onions in a small bowl
10
Spread half of the mixture over the brisket
11
Flip the meat and add the remaining mixture to the other side
12
Set aside
13
In the same pot, over low heat and add the parsnips
14
Season them with a little salt and a scant 1 tablespoon brown sugar
15
Stir to coat with the oil and cook until slightly tender, about 2 to 3 minutes
16
Add in 2 tablespoons apple cider vinegar and the leeks and gently brown them, about 3 to 5 minutes
17
Adjust the seasonings with salt
18
Pour in the wine and let it reduce for 5 minutes
19
Sprinkle the vegetables with the remaining 1/4 cup of brown sugar and another pinch of salt
20
Cook them until browned, another 3 to 5 minutes
21
Add the brisket to the pot and stir in 2 to 3 cups of the beef stock
22
Bring the stock to a gentle simmer
23
Slide it into the center of the oven and cook for 1 hour
24
Check the level of the liquid, adding water, if needed
25
Remove the pot from the oven, taste and re-season, if needed
26
Return the pot to the oven and cook the brisket until the meat is tender when pierced with a fork, an additional 1 to 1 1/2 hours (see Cook's Note)
27
Remove the pot from the oven and transfer the meat to a platter
28
Arrange the vegetables alongside and ladle the sauce on top