Esta es una exhibición prevé de cómo se va ver la receta de 'Brisket With Root Vegetables' imprimido.

Receta Brisket With Root Vegetables
by Global Cookbook

Brisket With Root Vegetables
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

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

  1. OVEN: 325
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer brisket to cutting board. Drain cooking liquid from pan into heavy medium saucepan and degrease. Puree cooking liquid in blender or possibly processor.
  7. 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.
  8. Thinly slice brisket across grain. Place on serving platter and arrange the vegetables around brisket. Spoon sauce over. Sprinkle with parsley and serve.
  9. (Can be prepared 2 days ahead. After reducing sauce, but before slicing brisket, cover brisket, vegetables and sauce separately.)
  10. To serve, thinly slice brisket across grain. Arrange in shallow baking dish. Surround with vegetables.
  11. 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.
  12. NOTES : Couldn't find rutabagas here, so I just used more of the other veggies...