Braised Brisket with Carrots, Garlic, and Parsnips Recipe | Yummly

Braised Brisket with Carrots, Garlic, and Parsnips

MARTHA STEWART
14Ingredients
Seconds
160Calories
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Ingredients

US|METRIC
  • 1 first cut (beef brisket, 5 pounds)
  • freshly ground pepper
  • coarse salt
  • 3 tablespoons extra virgin olive oil (plus more if needed)
  • 1 onion (large, halved and thinly sliced)
  • 2 garlic cloves (minced, plus 1 head, halved horizontally)
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 4 1/2 cups store bought low sodium chicken stock (or homemade)
  • 2 bay leaves (fresh or dried, plus more fresh for garnish if desired)
  • 1 pound parsnips (peeled and halved)
  • 10 ounces pearl onions (peeled, about 2 1/2 cups)
  • 10 ounces pearl onions (peeled, about 2 1/2 cups)
  • 1 tablespoon balsamic vinegar
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    NutritionView More

    160Calories
    Sodium6% DV140mg
    Fat8% DV5g
    Protein4% DV2g
    Carbs7% DV21g
    Fiber16% DV4g
    Calories160Calories from Fat45
    % DAILY VALUE
    Total Fat5g8%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol
    Sodium140mg6%
    Potassium440mg13%
    Protein2g4%
    Calories from Fat45
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A2%
    Vitamin C25%
    Calcium6%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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