Roast Style Brisket of Beef Recipe

Ingredients <br>- 5 pounds well-trimmed beef brisket <br>- 1 tablespoon vegetable oil <br>- 2 cups chopped onion <br>- 4 stalks celery including leaves, chopped <br>- 2 cloves garlic, minced <br>- 2 tablespoons chopped fresh dill <br>- 2 teaspoons beef bouillon granules <br>- 1 teaspoon paprika <br>- 1/2 teaspoon salt <br>- 1/2 teaspoon freshly ground pepper <br>- 4 bay leaves <br>- 2 cups dry red wine <br>- 2 tablespoons dry wine vinegar <br>- 2 pounds potatoes, quartered <br>- 4 carrots, cut into 1-1/2 inch pieces <br>- 2 parsnips, cut into 1-1/2 inch pieces <br>- Chopped fresh parsley <br><p></p>Directions <br>step 1: Heat oil in roasting pan or a Dutch oven over medium heat until hot. Add beef brisket; brown on both sides, about 4 minutes per side. Remove brisket; reserve. Add onions, celery and green pepper to the same pan; cook 4 minutes or until crisp and tender, stirring occasionally. Place brisket over vegetables; sprinkle with garlic, dill, bouillon granules, paprika, salt and pepper. Top with bay leaves; spoon half of vegetables from pan over brisket. Add wine and vinegar. <br>step 2: Cover tightly and cook in a 325 degree oven 3 hours. Add potatoes, carrots and parsnips; spoon pan juices over vegetables and brisket. Cover and continue cooking 30 minutes or until vegetables are tender. Carve brisket diagonally across the grain into thin slices; transfer to serving platter with vegetables. Skim and discard fat from pan juices; spoon over brisket and vegetables. Sprinkle with parsley. <br>

Ingredients
- 5 pounds well-trimmed beef brisket
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 4 stalks celery including leaves, chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh dill
- 2 teaspoons beef bouillon granules
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 bay leaves
- 2 cups dry red wine
- 2 tablespoons dry wine vinegar
- 2 pounds potatoes, quartered
- 4 carrots, cut into 1-1/2 inch pieces
- 2 parsnips, cut into 1-1/2 inch pieces
- Chopped fresh parsley

Directions
step 1: Heat oil in roasting pan or a Dutch oven over medium heat until hot. Add beef brisket; brown on both sides, about 4 minutes per side. Remove brisket; reserve. Add onions, celery and green pepper to the same pan; cook 4 minutes or until crisp and tender, stirring occasionally. Place brisket over vegetables; sprinkle with garlic, dill, bouillon granules, paprika, salt and pepper. Top with bay leaves; spoon half of vegetables from pan over brisket. Add wine and vinegar.
step 2: Cover tightly and cook in a 325 degree oven 3 hours. Add potatoes, carrots and parsnips; spoon pan juices over vegetables and brisket. Cover and continue cooking 30 minutes or until vegetables are tender. Carve brisket diagonally across the grain into thin slices; transfer to serving platter with vegetables. Skim and discard fat from pan juices; spoon over brisket and vegetables. Sprinkle with parsley.

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