Brisket with Root Vegetables

OVEN: 325 Heat vegetable oil in heavy large saucepan over medium heat. Add chopped onions and minced garlic and cook til beginning to brown, stirring often, about 20 minutes. Add tomato paste, 1 tablespoon paprika and ginger. Stir 20 seconds. Add beef stock, red wine, bay leaves and thyme. Boil 10 seconds to blend flavors. Transfer broth mixture to large roasting pan. Sprinkle brisket with paprika and rub in. Arrange brisket fat side up in roasting pan. Cover and bake 1 hour. Arrange potatoes, rutabagas, carrots and parsnips around brisket. Cover and bake til brisket is tender when pierced with fork, about 2 -1/2 hours longer. Cool 20 minutes. Transfer brisket to cutting board. Drain cooking liquid from pan into heavy medium saucepan and degrease. Puree cooking liquid in blender or processor. Return to saucepan and boil over high heat til reduced to 3 -1/2 cups, about 10 minutes. Season sauce to taste with salt and pepper. Thinly slice brisket across grain. Place on serving platter and arrange the vegetables around brisket. Spoon sauce over. Sprinkle with parsley and serve. (Can be prepared 2 days ahead. After reducing sauce, but before slicing brisket, cover brisket, vegetables and sauce separately.) To serve, thinly slice brisket across grain. Arrange in shallow baking dish. Surround with vegetables. TO REHEAT: OVEN: 350 Cover with foil and reheat in oven about 40 minutes. Transfer to platter. Reheat sauce and spoon over brisket. Sprinkle with parsley. Posted to JEWISH-FOOD digest 297 Date: Fri, 2 Aug 1996 22:28:09 -0400 From: Linda Shapiro Naples FL <lss@coconet.com> NOTES : Couldnt find rutabagas here, so I just used more of the other veggies...