Braised Brisket With Carrots, Garlic, And Parsnips - cooking recipe

Ingredients

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

Preparation

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.