Ingredients:

  • 3-4 lb (1.3-1.8 kg) beef brisket, point cut
  • 2 tablespoons olive oil
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 celery stalks, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (28 ounce/800g) can crushed tomatoes
  • 1 cup (240 ml) beef broth
  • 1/2 cup (120 ml) dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 lb (450g) baby potatoes, halved
  • 1 lb (450g) parsnips, peeled and chopped
  • 1 lb (450g) carrots, peeled and cut into 1-inch (2.5 cm) pieces
  • 2 tablespoons unsalted butter
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season brisket generously with salt and pepper. Sear on all sides in a Dutch oven until browned. Remove from pot and set aside.
  2. Add onion, carrots, and celery to the pot and sauté until softened. Add garlic and cook until fragrant.
  3. Stir in tomato paste, crushed tomatoes, beef broth, red wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaf. Bring to a simmer.
  4. Return the brisket to the pot, nestling it into the sauce. Cover and braise in a preheated oven at 325°F (160°C) for 3-4 hours, or until the brisket is fork-tender.
  5. During the last hour of cooking, add the potatoes and parsnips to the pot.
  6. While brisket is finishing, melt butter in a small saucepan. Add carrots and cook until slightly tender. Stir in honey, lemon juice, and salt. Cook until carrots are glazed.
  7. Once the brisket is cooked, remove it from the pot and let it rest for at least 15 minutes before slicing against the grain. Discard bay leaf.
  8. Slice the brisket and serve with the braising vegetables and honey-glazed carrots. Garnish with fresh parsley.