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Braised Brisket With Carrots, Garlic, And Parsnips

Nutrition per serving    (USDA % daily values)
CAL
810
FAT
102%
CHOL
130%
SOD
12%

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Ingredients for 8 servings

1 first cut of beef brisket (5 pounds)

Coarse salt and freshly ground pepper

3 tablespoons extra-virgin olive oil, plus more if needed

1 large onion, halved and thinly sliced

2 garlic cloves, minced, plus 1 head, halved horizontally

2 tablespoons tomato paste

1 1/2 cups dry red wine

4 1/2 cups homemade or store-bought low-sodium chicken stock

2 fresh or dried bay leaves, plus more fresh for garnish if desired

1 pound parsnips, peeled and halved

10 ounces red pearl onions, peeled (about 2 1/2 cups)

10 ounces red pearl onions, peeled(about 2 1/2 cups)

1 tablespoon balsamic vinegar

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