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 Fresh thyme; chopped
     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 325 F/160 C. 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 x 1/2" 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 tb water (or corn starch
 in 2 tb 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.

 Cal 259, Fat 7 g, Cholesterol 48 mg, Sodium 271 mg, Carbs 21 g,
 Protein 20 g

 From: http://www.diabeticconnect.com

 Uncle Dirty Dave's Archives

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