My Family’s Favorite Sunday Supper – And It Will Be Yours, Too
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It’s such a comforting feeling to smell all the beautiful aromas lingering in your house. These winter root vegetables smell so amazing when they’ve been cooking for a while. And believe me when I tell you, they are going to taste even more amazing! I make this dish at least twice a month during winter and it’s always a great hit. This is also a great option for big family dinners; by adding a few simple side dishes and some homemade dinner rolls, this will go a long way!
Ingredients
1 beef brisket (about 4-6 lbs)
sage
thyme
dry ground mustard
sea salt
freshly ground black pepper
2 Tbsp lard, butter, coconut oil or tallow
2 yellow onions, coarsely chopped
5-6 carrots, halved
8-10 small potatoes
2 turnips quartered
1 rutabaga cut into similar size pieces
2 parsnips
2-3 garlic cloves
other vegetables of your choice
1 tbs arrowroot
2 tbs Land O’ Lakes butter
1 cup dry red wine or broth
1/2 cup Swanson chicken stock or water
Instructions:
Preheat oven to 275 F. Season brisket on all sides to taste with the sage, thyme, mustard, sea salt and pepper. Heat fat of your choice in a roasting pan (large enough to hold the meat and veggies) over medium-high heat. Brown meat on all sides, remove it and keep cooking onions until tender.
Return meat to pan fat side up, add the wine and broth. Cover and bake in the preheated oven for about 2 hours. Add the vegetables to the pan and sprinkle with a little of the seasonings used on the meat. Cover, then roast for an additional 2 to 4 hours or until fork tender.
Remove the brisket to a platter and keep warm. Place the vegetables in a bowl and cover to keep warm.
In a small bowl, knead the arrowroot and butter together with your fingers until well combined. Place the roasting pan with juices over medium-high heat. Bring to a boil, scraping up the browned bits in the bottom of the pan. Stir in the arrowroot-butter mixture, continue to cook, whisking constantly, until very smooth and slightly thick, about 1 minute. Slice the brisket thinly against the grain and serve with the vegetables, drizzling some sauce over all.
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Quick tip: You can use any of your favorite root vegetables for this dish!