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1
OVEN: 325
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Heat vegetable oil in heavy large saucepan over medium heat.
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Add in minced onions and chopped garlic and cook til beginning to brown, stirring often, about 20 min.
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Add in tomato paste, 1 Tbsp.
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paprika and ginger.
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Stir 20 seconds.
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Add in beef stock, red wine, bay leaves and thyme.
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Boil 10 seconds to blend flavors.
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Transfer broth mix to large roasting pan.
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Sprinkle brisket with paprika and rub in.
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Arrange brisket fat side up in roasting pan.
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Cover and bake 1 hour.
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Arrange potatoes, rutabagas, carrots and parsnips around brisket.
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Cover and bake til brisket is tender when pierced with fork, about 2 -1/2 hrs longer.
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Cold 20 min.
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Transfer brisket to cutting board.
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Drain cooking liquid from pan into heavy medium saucepan and degrease.
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Puree cooking liquid in blender or possibly processor.
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Return to saucepan and boil over high heat til reduced to 3 -1/2 c., about 10 min.
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Season sauce to taste with salt and pepper.
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Thinly slice brisket across grain.
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Place on serving platter and arrange the vegetables around brisket.
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Spoon sauce over.
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Sprinkle with parsley and serve.
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(Can be prepared 2 days ahead.
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After reducing sauce, but before slicing brisket, cover brisket, vegetables and sauce separately.)
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To serve, thinly slice brisket across grain.
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Arrange in shallow baking dish.
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Surround with vegetables.
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TO REHEAT:OVEN: 350 Cover with foil and reheat in oven about 40 min.
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Transfer to platter.
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Reheat sauce and spoon over brisket.
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Sprinkle with parsley.
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34
NOTES : Couldn't find rutabagas here, so I just used more of the other veggies...
