Beef Brisket with Fall Vegetables

Categories: Beef main dish

Ingredients

• 1 (5 to 6 lb.) bee3f brisket, trimmed
• 2 tsp. salt
• 1 tsp. pepper
• 6 carrots
• 1 Tbsp. vegetable oil 4 parsnips, peeled and sliced
• 4 celery ribs, sliced
• 2 large onions, sliced
• 1 fennel bulb, cut into fourths
• 1 92oz.) pkg. onion soup mix
• 1 1/2 cups water
• 1 1/2 cups red wine
• 1 1/2 cups low-sodium beef broth
• 1/2 cup ketchup
• 2 tbsp. Beau Monde seasoning
• 1 garlic bulb, pressed
• 12 fresh thyme sprigs
• 3/4 cup chopped fresh parsley
• Garnish: fresh fennel fronds

Directions

1. Sprinkle beef with salt and pepper. Cut carrots into 2-inch pieces.
2. Cook beef in hot vegetable oil in a roasting pan over medium-high heat 3 to 4 minutes on each side or until browned. Add carrots, parsnips, celery, onions, and fennel.
3. Stir together soup mix, 1 1/2 cups water and next 5 ingredients; pour over beef and vegetables in pan. Sprinkle with thyme and chopped parsley. Bring to a boil; remove from heat, and cover with aluminum foil.
4. Bake at 350 degrees for 3 12 hours or until tender, basting with juices every 30 minutes. Remove beef from pan, reserving gravy. Cut beef into slices; place beef and vegetables on a large serving platter.
5. Pour gravy through a wire-mesh strainer into a bowl, discarding solids. Drizzle a small amount of gravy over beef on platter; serve brisket with remaining gravy. Garnish, if desired.

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