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Brisket with Winter Vegetables

Brisket with Winter Vegetables Recipe

  • About 1 cup all-purpose flour
  • Salt
  • Freshly ground black pepper
  • One 5- to 6-pound brisket, excess fat removed
  • About 2 tablespoons vegetable or canola oil
  • 4 tablespoons olive oil
  • 5 yellow or red onions, quartered
  • 2 large leeks, trimmed, cut lengthwise in half, and then into 2-inch pieces
  • 3 cloves garlic, sliced
  • 8 carrots, cut in half lengthwise and then into 2-inch pieces
  • 6 celery stalks, cut into 2-inch pieces
  • 6 medium parsnips, cut in half lengthwise and then into 2-inch pieces
  • 1 cup finely chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 bay leaf
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 677kcal (34%)
Total Fat 32g (49%)
Saturated Fat 9g (43%)
Cholesterol 176mg (59%)
Total Carbohydrate 28g
Dietary Fiber 6g
Sugars 10g
Protein 62g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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