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Ingredientes
- 3 Tbsp. Oil
- 3 med Onions, minced
- 4 lrg clove garlic, chopped
- 2 Tbsp. Tomato paste
- 1 Tbsp. Paprika
- 1/2 tsp Ginger
- 3 1/2 c. Beef stock
- 1 1/2 c. Dry red wine
- 3 whl bay leaves
- 2 tsp Dry thyme
- 4 1/2 lb Brisket Paprika, to taste
- 2 lb Red new potatoes, cut into 1" chunks
- 2 lb Rutabagas, cut into 1" chunks
- 4 lrg Carrots, cut into 1" chunks
- 4 lrg Parsnips, cut into 1" chunks Chopped fresh parsley, for garnish
Direcciones
- OVEN: 325
- Heat vegetable oil in heavy large saucepan over medium heat. Add in minced onions and chopped garlic and cook til beginning to brown, stirring often, about 20 min.
- Add in tomato paste, 1 Tbsp. paprika and ginger. Stir 20 seconds. Add in beef stock, red wine, bay leaves and thyme. Boil 10 seconds to blend flavors.
- Transfer broth mix to large roasting pan. Sprinkle brisket with paprika and rub in. Arrange brisket fat side up in roasting pan. Cover and bake 1 hour.
- Arrange potatoes, rutabagas, carrots and parsnips around brisket. Cover and bake til brisket is tender when pierced with fork, about 2 -1/2 hrs longer. Cold 20 min.
- Transfer brisket to cutting board. Drain cooking liquid from pan into heavy medium saucepan and degrease. Puree cooking liquid in blender or possibly processor.
- Return to saucepan and boil over high heat til reduced to 3 -1/2 c., about 10 min. Season sauce to taste with salt and pepper.
- Thinly slice brisket across grain. Place on serving platter and arrange the vegetables around brisket. Spoon sauce over. Sprinkle with parsley and serve.
- (Can be prepared 2 days ahead. After reducing sauce, but before slicing brisket, cover brisket, vegetables and sauce separately.)
- To serve, thinly slice brisket across grain. Arrange in shallow baking dish. Surround with vegetables.
- TO REHEAT:OVEN: 350 Cover with foil and reheat in oven about 40 min. Transfer to platter. Reheat sauce and spoon over brisket. Sprinkle with parsley.
- NOTES : Couldn't find rutabagas here, so I just used more of the other veggies...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 52 | 22% |
| Total Fat 5.95g | 7% |
| Saturated Fat 0.61g | 2% |
| Trans Fat 0.13g | |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 18% |
| Potassium 1174mg | 34% |
| Total Carbs 35.03g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 10.49g | 7% |
| Protein 5.56g | 9% |
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