Best 9 Braised Brisket With Carrots Garlic And Parsnips Recipes

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Are you looking for a comforting and flavorful dish that is perfect for a special occasion or a cozy weeknight dinner? Look no further than braised brisket with carrots, garlic, and parsnips. This classic dish combines tender beef brisket, succulent vegetables, and a rich, savory sauce to create a culinary masterpiece.

Here are our top 9 tried and tested recipes!

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS



Braised Brisket with Carrots, Garlic, and Parsnips image

Brisket is often the star of a traditional Passover meal. This crowd-pleasing rendition is oven-braised low and slow with red wine and aromatics. Root vegetables like carrots and parsnips cook in the same roasting pan, making this a one-pot meal. For step-by-step photos, see our Brisket 101 How-To.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Number Of Ingredients 13

1 first cut of beef brisket (5 pounds)
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil, plus more if needed
1 large onion, halved and thinly sliced
2 garlic cloves, minced, plus 1 head, halved horizontally
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 1/2 cups homemade or store-bought low-sodium chicken stock
2 fresh or dried bay leaves, plus more fresh for garnish if desired
1 pound parsnips, peeled and halved
20 baby carrots (about 8 ounces), peeled and stems trimmed to 1/2 inch
10 ounces red pearl onions, peeled (about 2 1/2 cups)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper. Place a roasting pan across 2 burners on medium-high. Heat 3 tablespoons oil in pan. Add brisket; sear until browned, 4 to 5 minutes per side. Transfer to a plate.
  • Reduce heat to medium. Add onion and minced garlic to pan; cook, stirring often, until onion is soft, about 4 minutes. (Add more oil to pan if needed.) Stir in tomato paste, and cook for 1 minute more. Stir in wine, and cook, scraping any browned bits from bottom of pan.
  • Add stock and bay leaves, and bring to a boil. Add the brisket to the pan, and cover with foil. Transfer to oven, and roast until meat is very tender, about 2 hours. Flip meat over. Add head of garlic. Cover, and roast for 30 minutes more.
  • Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender, about 1 hour. Transfer vegetables and garlic to a platter and meat to a cutting board, reserving pan sauce. Tent meat with foil; let rest.
  • Let sauce stand in pan for 15 minutes, then skim fat from top. Place pan across 2 burners over medium-high heat; cook until sauce is reduced by slightly more than half, about 20 minutes. (You should have about 2 cups.) Stir in vinegar.
  • Thinly slice brisket against the grain. Arrange slices on a platter with the vegetables. Season with pepper, and drizzle with some sauce. Serve immediately with remaining sauce.

SLOW COOKED BRISKET WITH BROWN SUGAR, CARROTS AND GREMOLATA



Slow Cooked Brisket with Brown Sugar, Carrots and Gremolata image

There are two distinct parts of brisket, the first and second cuts. The first cut is very lean, and the second loaded with beautiful (fat) marbling. This makes cooking a "whole" brisket a felony. It's like cooking a small and large potato in the same oven, for the same amount of time, and expecting them both to be perfectly cooked. Brisket falls under the category of "butcher's cuts" that were prized and taken home more by the butcher than the customers. That said, adjust your cooking time for slightly shorter with the leaner pieces and slightly longer with the more "marbled" ones. This is a simple recipe with a good thickening trick at the end-and don't be scared: gremolata is just a fancy word for garlic, parsley and lemon...

Provided by Alex Guarnaschelli

Categories     main-dish

Time 4h20m

Yield 6 to 8 servings

Number Of Ingredients 17

One 3- to 4-pound second-cut or point-cut brisket, preferably in one piece
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 large shallots, sliced lengthwise
12 large cloves garlic
1 pound small carrots, halved lengthwise
1/4 cup dark brown sugar
1/4 cup red wine vinegar
5 cups beef stock
2 tablespoons mayonnaise
3 tablespoons grainy mustard
2 teaspoons coriander seeds, lightly crushed
1 teaspoon plus 2 tablespoons extra virgin olive oil
1 cup flat-leaf parsley leaves, stemmed
2 large cloves garlic, minced
Zest and juice from 1 large lemon
Kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the brisket: Tie the circumference of the brisket with butcher's twine. In a large Dutch oven or other wide heavy pot, heat the oil over medium-high heat. When the oil begins to smoke lightly, sprinkle both sides of the brisket with salt and pepper. Use metal tongs to add the meat to the pot. If the oil is hot enough, the meat won't stick. Cook, undisturbed, on its first side, until browned, 3 to 5 minutes. Turn on the other side and brown, 3 to 5 additional minutes. Remove the meat from the pot and place it on a baking sheet.
  • Cook the vegetables: Lower the heat to medium. In the same pot add the shallots, garlic and carrots and sprinkle them with another pinch of salt. Brown for 3 to 5 minutes. Stir in the sugar and vinegar and simmer over very low heat until the liquid reduces and starts to coat the carrots, 3 to 5 minutes. Pour the vegetables and cooking liquid into a bowl.
  • Cook the meat: Return the brisket to the pot and add the beef stock. Bring the stock to a gentle simmer. Cover, then place the pot in the center of the oven and cook for 1 hour. Remove the pot from the oven and add the vegetables and their liquid back in. Return the pot to the oven, uncovered, and cook until the meat is tender when pierced with a fork, an additional 1 to 2 hours. (If the meat looks dry or begins to get overly browned, cover the pot with the lid or a layer of aluminum foil for the remaining oven time.)
  • Make the gremolata: In a small skillet, toast the coriander seeds in 1 teaspoon olive oil until lightly colored and fragrant. Meanwhile, in a small bowl, combine the parsley, garlic, lemon zest and juice and a generous pinch of salt. Add the coriander seeds warm, straight from the skillet. Add the remaining 2 tablespoons olive oil, then stir and set aside.
  • Finish: Remove the pot from the oven and allow it to rest for 10 to 15 minutes. Meanwhile, blend half the cooking liquid and half of the remaining vegetables in a blender until smooth, then pour back into the pot. Whisk in the mayonnaise and mustard. Taste for seasoning. Slice the meat against the grain. (It should be fork-tender without being dry.) Transfer the meat and the remaining vegetables to a serving platter Pour the sauce over the meat. Serve with the gremolata.

BRAISED BRISKET AND VEGETABLES



Braised Brisket and Vegetables image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 5h35m

Yield 8 to 10 servings

Number Of Ingredients 15

One 6- to 8-pound trimmed brisket
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
4 onions, cut into big chunks
4 large carrots, peeled and sliced into 2-inch chunks
3 parsnips, peeled and sliced into 2-inch chunks
2 1/2 cups beef broth
1 cup full-bodied red wine, such as Merlot
2 tablespoons brown sugar
2 tablespoons soy sauce
5 cloves garlic, chopped
One 4-ounce can tomato paste
1 bunch fresh rosemary
1 bunch fresh thyme
1/2 cup chopped fresh parsley

Steps:

  • Preheat the oven to 300 degrees F.
  • Season the brisket on both sides with salt and pepper. In a Dutch over medium-high heat, brown the brisket in the olive oil on both sides for 6 to 8 minutes per side. Set aside.
  • Add the onions, carrots and parsnips and saute for a minute or so until slightly browned. Add the broth, wine, brown sugar, soy sauce, garlic and tomato paste and stir together. Put the brisket on top and place the whole bunches of rosemary and thyme around the brisket. Cover the pot, transfer to the oven and cook until the meat is fork-tender, about 5 hours.
  • Remove the brisket from the pot and cover it in foil to rest for 10 minutes. Remove the herbs from the sauce and skim off any fat from the top. Slice the meat and return it to the pot to warm up. Sprinkle with the parsley before serving.

BRAISED BEEF BRISKET



Braised Beef Brisket image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 3h20m

Yield 8 servings

Number Of Ingredients 15

6 pounds beef brisket
2 pig's feet
2 leeks, chopped
4 stalks celery, chopped
6 cloves garlic, peeled and left whole
4 carrots, chopped
4 tablespoons tomato paste
3 cups dry red wine
1/4 cup cognac
2 sprigs thyme
4 strips orange peel
Coarse salt and freshly ground pepper to taste
24 small white onions
16 small white turnips
1 1/2 pounds potatoes

Steps:

  • Preheat oven to 350 degrees.
  • Using a large casserole, brown the brisket and pour away the fat. Set the brisket aside. Add the pig's feet and brown lightly with the leeks, celery, garlic and carrots. Cook for five minutes, stirring frequently.
  • Add the tomato paste, wine, cognac, thyme and orange peel. Return the brisket to the casserole. Season with salt and pepper and distribute the vegetables evenly around and on top of the brisket.
  • Cover and bake for three hours, turning the brisket once, and basting it every half hour.
  • Meanwhile, boil the onions until the skins are soft. Drain, cool and peel.
  • Half an hour before the brisket is cooked, add the onions to the casserole. Meanwhile, peel the turnips and potatoes. If the potatoes are large, cut them into smaller cubes the same size as the turnips. Boil them until cooked, drain and keep warm.
  • Place the brisket on a heated serving platter and arrange the vegetables around it. Remove the meat from the pig's feet and add.

BRAISED BRISKET WITH CARROTS, GARLIC, AND PARSNIPS



Braised Brisket With Carrots, Garlic, and Parsnips image

Make and share this Braised Brisket With Carrots, Garlic, and Parsnips recipe from Food.com.

Provided by Laouli

Categories     Roast Beef

Time 4h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 beef brisket, 5 lbs
coarse salt
fresh ground black pepper
3 tablespoons extra virgion olive oil
1 large onion, halved and thinly sliced
2 garlic cloves, minced plus one head halved horizontally
2 tablespoons tomato paste
1 1/2 cups dry red wine
4 1/2 cups low sodium chicken broth
2 bay leaves
1 lb parsnip, peeled and halved
8 ounces baby carrots (approx. 20)
10 ounces red pearl onions, peeled (approx 2 1/2 c)
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 325 degrees. Season both sides of brisket with salt and pepper.
  • Place a roasting pan across two burners on medium high with olive oil and sear the brisket until browned. Approx 4-5 minutes per side and transfer to a plate.
  • Reduce heat to medium and add onion and minced garlic to the pan. Cook for approximately 4 minutes until the onion is soft.
  • Stir in tomato paste and cook for approximately 1 minute more.
  • Stir in wine and scrape any brown bits from the bottom of the pan to blend.
  • Add stock and bay leaves and bring to a boil.
  • Add the brisket to the pan and cover with foil.
  • Transfer the pan to the oven and roast for approximately 2 hours or until the meat is very tender.
  • Flip the brisket over and add the head of garlic . Cover and roast for 30 minutes more.
  • Add remaining vegetables to brisket, cover, and roast until meat and vegetables are tender , about 1 hour.
  • Transfer vegetables and garlic to a platter and meat to a cutting board while reserving the pan sauce.
  • Tent the meat with foil and let it rest.
  • Let sauce sit in pan for approximately 15 minutes and then skim the fat from the top.
  • Place pan over two burners over medium high heat, cook until the sauce is reduced by more than half, about 20 minutes.
  • Stir in the vinegar.
  • Thinly slice the brisket against the grain . Arrange the slices on the platter with the vegetables. Season with pepper and drizzzle with sauce.
  • Serve immediately and enjoy with extra sauce.

Nutrition Facts : Calories 285.7, Fat 16.1, SaturatedFat 5, Cholesterol 27.4, Sodium 126.6, Carbohydrate 18.2, Fiber 3.8, Sugar 5.8, Protein 10.3

BEER-BRAISED BRISKET WITH CARROTS AND PARSNIPS



Beer-Braised Brisket With Carrots and Parsnips image

Make and share this Beer-Braised Brisket With Carrots and Parsnips recipe from Food.com.

Provided by JackieOhNo

Categories     Meat

Time 2h45m

Yield 8 serving(s)

Number Of Ingredients 13

6 lbs beef brisket, fat trimmed
1 tablespoon dark brown sugar (packed)
3 whole cloves
24 ounces ale
1 1/2 cups water
1 teaspoon water
1 lb carrot, peeled, ends trimmed
1 lb parsnip, peeled, trimmed
2 tablespoons butter
2 tablespoons chopped fresh parsley
1 tablespoon cornstarch
1 teaspoon red wine vinegar
1/2 teaspoon salt

Steps:

  • Place brisket in large Dutch oven. Sprinkle with sugar and cloves; then pour ale and 1-1/2 cups water into pot.
  • Simmer covered over low heat, turning brisket twice, until beef is fork-tender, about 2-1/2 hours. Add carrots and parsnips after 1 hour's cooking time.
  • Remove beef from Dutch oven and keep warm. Cut carrots and parsnips lengthwise into quartrs and toss with butter and parsley. Keep warm.
  • Skim fat from pan juices. Measure 2 cups juices. Mix cornstarch, 1 t. water, the vinegar, and salt. Whisk pan juices and cornstarch mixture in small saucepan. Heat to boiling, stirring constantly, and boil 1 minute. Pour gravy into sauceboat.
  • Slice meat and arrange with carrots and parsnips on large serving platter.

Nutrition Facts : Calories 668.6, Fat 28.4, SaturatedFat 10.7, Cholesterol 218.6, Sodium 492.1, Carbohydrate 21.8, Fiber 4.7, Sugar 7.1, Protein 72.2

BRAISED BRISKET WITH GARLIC



Braised Brisket with Garlic image

Braised brisket is a lovely dish. Advance preparation cuts down on last-minute cooking and makes it easier to remove the fat from the gravy.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 3h30m

Yield 10

Number Of Ingredients 10

1 lemon
3 tablespoons olive oil
5 pounds beef brisket
36 cloves garlic, peeled
2 tablespoons red wine vinegar
3 cups Swanson® Beef Stock or Swanson® Unsalted Beef Stock
3 sprigs fresh thyme leaves, or more to taste
2 sprigs fresh rosemary leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon minced garlic

Steps:

  • Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
  • Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
  • Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
  • Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
  • Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
  • Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
  • Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
  • Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.

Nutrition Facts : Calories 770.8 calories, Carbohydrate 5.7 g, Cholesterol 165.6 mg, Fat 64.3 g, Fiber 0.8 g, Protein 40.5 g, SaturatedFat 24.8 g, Sodium 297.5 mg, Sugar 1 g

STOVETOP-BRAISED CARROTS AND PARSNIPS



Stovetop-Braised Carrots and Parsnips image

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Provided by Mark Bittman And Sam Sifton

Categories     easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper
Freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

  • Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
  • Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

BRAISED BRISKET



Braised Brisket image

Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket; refrigerate in a covered container until ready to use.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Brisket Recipes

Time 3h20m

Number Of Ingredients 9

1 well-trimmed beef brisket (3 1/2 pounds)
Coarse salt and ground pepper
2 1/2 teaspoons ground ginger
3/4 teaspoon ground allspice
3/4 cup cider vinegar
1/2 cup tomato paste
1/3 cup light-brown sugar
1 small onion, finely chopped
6 garlic cloves, minced

Steps:

  • Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water.
  • Spoon half of the sauce into a 9-by-13-inch glass baking dish. Place brisket in dish, and spoon remaining sauce over the top. Cover tightly with heavy-duty aluminum foil (or a double layer of regular foil).
  • Bake until brisket is falling-apart tender, about 3 hours. Remove brisket from dish. Skim any fat from the surface of the sauce.
  • Transfer sauce to a medium saucepan; bring to a boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.

Nutrition Facts : Calories 526 g, Fat 34 g, Fiber 1 g, Protein 39 g

Tips:

  • Choose the right cut of brisket. Look for a brisket that is well-marbled with fat, as this will help to keep it moist during the cooking process. The best cuts of brisket for braising are the flat cut and the point cut.
  • Brown the brisket before braising. This will help to develop flavor and color in the meat. To brown the brisket, heat a large pot or Dutch oven over medium-high heat. Add the brisket and cook, turning occasionally, until it is browned on all sides.
  • Use a good braising liquid. The braising liquid is what will flavor the brisket, so it is important to use a flavorful liquid. Some good options include beef broth, red wine, or a combination of both. You can also add aromatics such as onions, carrots, garlic, and herbs to the braising liquid for extra flavor.
  • Cook the brisket low and slow. This is the key to tender, fall-apart brisket. Braise the brisket in the oven at a low temperature (250 degrees Fahrenheit) for at least 3 hours, or until the meat is fork-tender.
  • Let the brisket rest before serving. This will allow the juices to redistribute throughout the meat, making it even more tender and flavorful. Let the brisket rest for at least 15 minutes before carving and serving.

Conclusion:

Braised brisket is a classic comfort food and a perfect dish for a special occasion. With its tender, fall-apart texture and delicious flavor, brisket is sure to be a hit with your family and friends. Follow these tips for making the best braised brisket:
  • Choose a well-marbled cut of brisket.
  • Brown the brisket before braising.
  • Use a flavorful braising liquid.
  • Cook the brisket low and slow.
  • Let the brisket rest before serving.
With these tips, you'll be sure to make a braised brisket that is tender, flavorful, and delicious.

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