"Bon Appetite" Brisket of Beef

prep time:: A time-consuming recipe

ingredients

4 1/2 lb Brisket of Beef (1st cut)
3 tbsp Vegetable Oil
3 medium Onions, chopped
4 large Garlic cloves, minced
2 tbsp Tomato Paste
1 tbsp Paprika
1/2 tsp Ground Ginger
3 1/2 Cups Beef Stock
1 1/2 Cup Dry Red Wine
3 Bay Leaves
2 tsp Dried Thyme
Parsley
2 lbs Red Skin Potatoes, cut into 1 1/2" pieces
2 lbs Rutabagas (or turnips, depending on the season), peel and cut into 1 1/2" pieces
4 large Carrots, peel and cut into 1 1/2" pieces
4 large Parsnips, peel and cut into 1 1/2" pieces

directions

1
Preheat Oven to 325 degrees.
2
In a large sauce pan on stove-heat oil on med. heat and add onions & garlic. Cook until it starts to brown, stirring constantly (approx. 20 minutes).
3
Add tomato paste, 1 tbsp paprika and ginger and stir for 20 seconds to blend.
4
Add beef stock, red wine, bay leaves and thyme and boil for 10 minutes to blend the flavors.
5
Transfer to a large roasting pan, sprinkle and rub paprika into brisket.
6
Put brisket fat side up.
7
Bake covered for 1 hour.
8
Arrange vegetables around the brisket. Cover and bake another 2 1/2 hours (approx) until meat is tender.
9
Cool brisket for 20 minutes after cooked.
10
Drain liquid into sauce pan & separate the fat. Then cook over high heat for 10 minutes.
11
Put vegetables into blender & puree. Season with salt & pepper.
12
Slice meat and serve.
13
This dish can taste even better the second day.
14
Note: Sometimes I do not puree all the carrots and potatoes and serve them as cooked.

notes

I found this one a few years ago and do enjoy making it. Surely requires much more work than my old "faithful brisket" but the flavors are wonderful. It is best made in the fall when the vegetables used are at their freshest.

Source: Your Mom