Brisket of Beef

Planning your holiday menu? This succulent brisket accompanied by root vegetables, is the perfect choice.


2 large onions, chopped

4 cloves garlic, minced

4 Tablespoons corn oil

3 Tablespoons tomato paste


3 Tablespoons paprika

1 teaspoon ground ginger

2 (28 ounce) cans vegetable broth

1 3/4 cups red wine

2 bay leaves

2 teaspoons dried thyme

1 4 pound beef or corned beef brisket, first cut

8 small red skinned potatoes, cut into quarters

1 large turnip, peeled, cut into small pieces

6 large carrots, peeled, and cut into four pieces

4 large parsnips, peeled, cut into small pieces

chopped parsley for garnish

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 325°.
Saute onions and garlic in large skillet in oil, until lightly browned. Add tomato paste, honey, 1 Tablespoon paprika and ginger. Stir well. Pour in vegetable broth and wine. Add bay leaves and thyme. Continue cooking for 10 minutes. Transfer to roasting pan.
Place brisket fat side up in pan. Sprinkle with remaining paprika. Cover and cook 1 hour.
Arrange vegetables around brisket. Cover and bake about 2 to 2-1/2 hours, or until brisket is tender. Transfer to cutting board. Skim fat from sauce. Season with salt and pepper.
Slice brisket thinly across the grain. Place on platter. Arrange vegetables around the sides and top with sauce. Sprinkle with parsley and serve.
Serves 8.