Braised beef brisket with root vegetables

Ingredients:

• 1 beef brisket weighing 2 kg (brisket), trim off excess fat
• 3 tbsp. l. olive oil
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, crushed
• 4 tsp chopped fresh thyme
• 1 cup dry red wine, such as Cabernet Sauvignon
• 1 can (800 g) of canned chopped tomatoes
• 700 g small red potatoes
• 450 g carrots, peeled and cut into 7 cm pieces.
• 450g parsnips, peeled and cut into 7cm pieces, thick pieces cut in half

Preparation:

1. Preheat oven to 160°C. Pat the brisket dry with paper towels and sprinkle with 2 teaspoons of salt and 0.5 teaspoon of black pepper.
2. Heat olive oil in a large Dutch oven over medium heat. Add the brisket and cook, turning with tongs, until browned on all sides, about 12 minutes. Transfer the brisket to a plate and set aside.
3. Add the onion, garlic, and thyme to the Dutch oven. Cook, stirring, until the onion is soft and translucent, about 7 minutes. Add the wine and 1/2 cup water, scraping up any browned bits from the bottom of the Dutch oven with a wooden spoon. Add the tomatoes with their juices, 1/2 teaspoon salt, and black pepper to taste. Return the beef to the Dutch oven, along with any juices; increase the heat to medium-high and bring to a simmer.
4. Remove the pan from the heat and arrange the potatoes, carrots, and parsnips on either side of the brisket. Cover the pan tightly with foil and roast until the brisket is very tender and flakes easily with a fork, 3.5 to 4 hours.
5. Transfer the brisket to a cutting board and the vegetables to a large serving platter. Cover and keep warm. Skim the fat from the surface of the liquid in the roasting pan.
6. Place the roasting pan on the stove over medium heat and bring to a simmer. Cook until the sauce has reduced by more than half and becomes a thick gravy, 15-20 minutes. Slice the brisket lengthwise and transfer to a platter with the vegetables. Season the sauce with salt and pepper to taste and pour it over the beef. Set the remaining sauce aside.