Beef Brisket with Parsnips |
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Ingredients
| 1 | 5-lb.
beef brisket, trimmed
| | 1/4 | tsp.
pepper
| | 4 | parsnips, peeled and sliced
| | 1 | onion, cut into fourths
| | 1 | fennel bulb, cut into fourths
| | 1/2 | 16-oz.
pkg.
baby carrots
| | 1/2 | lb.
new potatoes, halved
| | 2 | tbsp.
Worcestershire sauce
| | 1 1/2 | cup
barbecue sauce
| | 1/2 | 2-oz.
pkg.
dry onion soup mix
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Directions- Place brisket in large Dutch oven. Sprinkle pepper onto brisket. Add parsnips, onion, fennel, carrots, potatoes, 1 1/2 cups water, Worcestershire sauce and barbecue sauce; sprinkle soup mix on top.
- Bake, covered, at 325°F for 3 to 3 1/2 hours or until tender and a meat thermometer registers 160°F, basting occasionally with pan juices. Remove beef from pan, reserving gravy. Cut into slices and place beef and vegetables on large serving platter. Pour gravy over beef.
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