How to make it

  • Boil first 3 ingredients in pot until reduced to 4 cups about 25 minutes.
  • Preheat oven to 325 then heat oil in large Dutch oven over high heat.
  • Add bones then sauté until well browned turning occasionally about 12 minutes.
  • Transfer bones to bowl then add onions, celery and allspice to Dutch oven.
  • Season with salt then cook until onions are golden stirring often about 25 minutes.
  • Continue cooking until onions are dark brown scraping bottom and stirring often for 15 minutes
  • Add garlic and thyme then sauté 5 minutes and transfer onion mixture to large roasting pan.
  • Add 1 cup broth mixture to Dutch oven then bring to boil scraping up browned bits.
  • Transfer to roasting pan then season brisket generously with salt and pepper.
  • Add to Dutch oven and brown over high heat about 5 minutes per side.
  • Place brisket fat side up on onion mixture in roasting pan then surround with bones.
  • Add remaining broth mixture and tomatoes to Dutch oven and bring to boil scraping up bits.
  • Pour mixture over brisket then cover roasting pan tightly with heavy duty foil and place in oven.
  • Bake until brisket is tender about 4 hours then remove foil and cool brisket 2 hours.
  • Bring contents of roasting pan to simmer then discard bones.
  • Pour contents of roasting pan into coarse strainer set over large bowl.
  • Press on solids to release as much liquid as possible.
  • Puree solids in processor then mix enough puree into juices to form thick sauce.
  • Add tomato paste and whisk then pour sauce into saucepan and simmer until heated through.
  • Season with salt and pepper then slice brisket thinly across grain at slight diagonal angle.
  • Arrange slices in glass baking dish and drizzle 1/2 cup sauce over top then cover with foil.
  • Bring large pot of salted water to boil.
  • Add all squash, turnips and carrots and cook until crisp tender about 6 minutes.
  • Using slotted spoon transfer to large bowl.
  • Add potatoes to boiling water and cook until just tender about 12 minutes.
  • Using slotted spoon transfer potatoes to same bowl.
  • Add onions to boiling water and cook until almost tender about 4 minutes.
  • Drain and cool slightly then peel onions and add to same bowl.
  • Preheat oven to 350 then bake brisket until heated through about 30 minutes.
  • Meanwhile boil butter, honey and thyme in heavy large skillet over high heat 5 minutes.
  • Add cooked vegetables, tomatoes and asparagus then toss until heated about 5 minutes.
  • Season with salt and pepper then arrange brisket on platter.
  • Bring remaining sauce to simmer and arrange vegetables around brisket and pour sauce over top.

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