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1
Boil first 3 ingredients in pot until reduced to 4 cups, about 25 minutes.
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2
Preheat oven to 325F.
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3
Heat oil in large Dutch oven over high heat.
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4
Add bones; saute until well browned, turning occasionally, about 12 minutes.
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5
Transfer bones to bowl.
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6
Add onions, celery and allspice to Dutch oven.
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7
Season with salt; cook until onions are golden, stirring often, about 25 minutes.
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8
Continue cooking until onions are deep dark brown, scraping bottom of Dutch oven and stirring often, about 15 minutes more.
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9
Add garlic and thyme; saute 5 minutes.
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10
Transfer onion mixture to large roasting pan.
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11
Add 1 cup broth mixture to Dutch oven.
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12
Bring to boil, scraping up browned bits; transfer to roasting pan.
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13
Season brisket generously with salt and pepper.
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14
Add to Dutch oven and brown over high heat, about 5 minutes per side.
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15
Place brisket, fat side up, on onion mixture in roasting pan; surround with bones.
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16
Add remaining broth mixture and tomatoes to Dutch oven; bring to boil, scraping up browned bits.
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17
Pour mixture over brisket.
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18
Cover roasting pan tightly with heavy-duty foil and place in oven.
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19
Bake until brisket is tender, about 3 hours 45 minutes.
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20
Remove foil.
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21
Cool brisket 2 hours.
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22
Refrigerate uncovered 3 hours.
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23
Cover brisket tightly and keep chilled 1 day or up to 3 days.
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24
Scrape fat from top of pan juices; discard fat.
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25
Transfer brisket to cutting board, scraping gelled juices off brisket back into roasting pan.
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26
Bring contents of roasting pan to simmer.
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27
Discard bones.
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28
Pour contents of roasting pan into coarse strainer set over large bowl.
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29
Press on solids to release as much liquid as possible.
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30
Puree solids in processor, using on/off turns.
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31
Mix enough puree into juices in bowl to form thick sauce.
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32
Add tomato paste and whisk to blend.
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33
Pour sauce into medium saucepan and simmer until heated through.
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34
Season with salt and pepper.
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35
Slice brisket thinly across grain at slight diagonal angle.
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36
Arrange slices in glass baking dish.
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37
Drizzle 1/2 cup sauce over; cover with foil.
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38
Bring large pot of salted water to boil.
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39
Add all squashes, turnips and carrots and cook until crisp-tender, about 6 minutes.
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40
Using slotted spoon, transfer to large bowl.
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41
Add potatoes to boiling water and cook until just tender, about 12 minutes.
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42
Using slotted spoon, transfer potatoes to same bowl.
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43
Add onions to boiling water and cook until almost tender, about 4 minutes.
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44
Drain and cool slightly.
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45
Peel onions; add to same bowl.
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46
Preheat oven to 350F.
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47
Bake brisket until heated through, about 30 minutes.
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48
Meanwhile, boil margarine, honey and thyme in heavy large skillet over high heat until syrup is reduced to 1/3 cup, stirring often, about 5 minutes.
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49
Add cooked vegetables, tomatoes and asparagus; toss until heated, about 5 minutes.
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50
Season with salt and pepper.
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51
Arrange brisket on platter.
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52
Bring remaining sauce to simmer.
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53
Arrange vegetables around brisket.
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54
Serve, passing remaining sauce separately.
