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Catholic Recipe: Beef Brisket with Fall Vegetables

    INGREDIENTS

  • 1 (5-6 lb) beef brisket, trimmed
  • 2 tsp salt
  • 1 tsp pepper
  • 6 carrots
  • 1 tbls vegetable oil
  • 4 parsnips, peeled and sliced
  • 4 celery ribs, sliced
  • 2 large onions, sliced
  • 1 fennel bulb, cut into fourths
  • 1 (2 oz) pkg. onion soup mix
  • 1-1/2 cups water
  • 1-1/2 cups red wine
  • 1-1/2 cups beef broth
  • 1/2 cup ketchup
  • 2 tbls Beau Monde seasoning
  • 1 garlic bulb, pressed
  • 12 fresh thyme sprigs
  • 3/4 cup chopped fresh parsley
  • Details

  • Serves: 8 to 10
  • Prep Time: N/A
  • Difficulty: N/A
  • Cost: N/A
  • For Ages: n/a
  • Origin:

This comfy dish celebrates fall's harvest.

DIRECTIONS

Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.

Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrot, parsnip, celery, onion, and fennel.

Stir together soup mix, 1-1/2 cups water, wine, broth, ketchup, Beau Monde seasoning and garlic; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.

Bake at 350° for 3-1/2 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy.

Recipe Source: Southern Living , Oxmoor House, 2002
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