Try this make-ahead recipe for simple braised brisket with a lemon-parsley garnish.
4 lb boneless beef brisket pot roast, trimmed
1 tsp salt
1/4 tsp ground black pepper
1 tbsp canola oil
1 1/2 white onion, chopped
2 tbsp garlic, finely chopped
2 tbsp tomato paste
2 bay leaves
2 cups red wine
2 cups reduced-sodium chicken broth
1/4 cup parsley, chopped
2 tbsp fresh bread crumbs
1 tbsp grated lemon zest
1 tsp garlic, finely chopped
Preheat oven to 300°F.
Divide brisket into 4 evenly sized pieces; season with salt and pepper. Heat oil in a wide, heavy pot over medium high. In batches, brown brisket on all sides, 8 to 10 min. Transfer to a plate. Keep 1 tbsp of oil in pot, discard remaining oil, and reduce heat to medium.
Add onions and garlic, and cook, stirring occasionally, until golden brown, 5 to 8 min.
Add tomato paste, bay leaves and red wine, then stirring and scraping brown bits, cook and reduce for 5 min.
Add chicken stock and bring to a simmer. Return brisket and any accumulated juices to pot, meat side down. Cover with a tight-fitting lid and cook until fork-tender, 3 to 3½ hours.
Meanwhile, make the Lemon-Parsley Garnish: In a bowl, mix ingredients. Sprinkle over thinly sliced brisket and serve with sauce.
Calories 350, Protein 45g, Carbohydrates 4g, Fat 16g, Sodium 244mg.
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