Susie Fishbein's Braised Brisket and Root Vegetables
Preheat Oven: 350 degrees
Cooking Time: 3 hours
I like to drizzle Manischewitz® Creamy Horseradish Wasabi sauce over each person's plate, and then arrange a few slices of the brisket with some of the vegetables. This takes a traditional dish and gives it a modern spin, some kick for the palette, and great visual appeal.
3 tablespoons vegetable oil
1 (3-4 pound) beef brisket (do not trim the fat)
Manischewitz® Brisket & Steak and Brisket Seasoning rub
1 cup baby carrots
1 onion, thinly sliced
5 cloves garlic, chopped
1 parsnip, peeled and cut into chunks
1 turnip, peeled and cut into chunks
5 small red or purple potatoes, unpeeled
5 small new potatoes, unpeeled
2 teaspoons Manischewitz® Onion Soup Mix
1-2 cups water
Manischewitz® Creamy Horseradish Wasabi Sauce
Place the oil into a large, ovenproof pot or Dutch oven over medium heat. Season both sides of the meat with the seasoning. Once the oil is hot, add the meat to the pot and sear on both sides, about 4-5 minutes, or until nicely browned and no longer sticking to the pot.
Add the carrots, sliced onion, garlic, parsnip, turnip, and potatoes. Add a cup or 2 of water so that liquid comes 3/4 of the way up on the meat. Sprinkle soup mix on the meat.
Cover the pot and place into the preheated oven. Cook for 3 hours. Remove the pot from the oven. When the pot is cool, place it into the refrigerator and allow the meat to cool overnight.
The next day, use an electric knife to thinly slice the meat across the grain.
Re-heat the sliced brisket and the vegetables. Serve with Manischewitz® Creamy Wasabi Horseradish Sauce.