Oven-Braised Beef Brisket

with celery root & carrots

Also called celeriac [seh-LEHR- ee- ak], celery root is actually the root of a type of specially cultivated celery. It tastes like a cross between celery and parsley.

Makes 8 servings (3 cups sauce) Total time: 3 hours

HEAT:

2 1

1 2

1 6 2 3

ADD:

1 1 2

lb. carrots, peeled and biassliced into 3-inch pieces lb. celery root, peeled and cubed cups quartered shallots

WHISK:

3

2 2

Tbsp. olive oil flat-cut beef brisket (4–5 lb.), trimmed, seasoned with salt and black pepper medium onion, diced Tbsp. each minced fresh garlic and tomato paste cup dry white wine sprigs fresh thyme fresh or dried bay leaves Peeled zest of 1 orange Cheesecloth cups low-sodium chicken broth Tbsp. each cornstarch and water

Tbsp. chopped fresh parsley tsp. white wine vinegar

Preheat oven to 325°.

Heat oil in a pot or Dutch oven over medium-high. Add brisket; sear until browned, 3–4 minutes per side, then transfer to a plate. Stir in onion, garlic, and tomato paste; cook until fragrant, 1–2 minutes.

Deglaze pot with wine, scraping up any brown bits. Bring wine to a boil and cook 1 minute.

Set thyme sprigs, bay leaves, and orange peel in center of a square piece of cheesecloth for the bouquet garni. Gather corners of cheesecloth and tie with kitchen string.

Add broth, brisket and any accumulated juices, and bouquet garni to pot; cover, transfer to oven, and braise 2 hours.

Add carrots, celery root, and shallots to pot; cover and braise vegetables and brisket until fork-tender, 30 minutes more.

Transfer brisket to a cutting board, tent with foil, and let rest 5–10 minutes. Thinly slice brisket against the grain and transfer to a serving platter. Transfer vegetables, using a slotted spoon, to the serving platter; cover with foil.

Strain liquid from pot into a saucepan and heat to a simmer over medium; discard bouquet garni and solids.

Whisk together cornstarch and water, then whisk into simmering liquid and cook until thickened, 2–3 minutes. Stir in parsley and vinegar; season sauce with salt and pepper. Serve brisket and vegetables with sauce.

Per serving: 502 cal; 14g total fat (4g sat); 166mg chol; 330mg sodium; 27g carb (3g fiber, 7g total sugars); 60g protein