Braised Brisket with Root Vegetables & Prunes

veredguttman.com

Susan

3 to 4 lb. beef brisket, preferably second cut (or the point cut, see note above)

Kosher salt

Black pepper

3 tablespoons olive oil, divided

2 yellow onions, cut in half and sliced

6 garlic cloves, sliced

2 carrots

1 celery root

2 to 3 parsnips

2 turnips

1½ cups chicken broth

¾ cups apple cider vinegar

1 cup canned crushed or diced tomato

2 tablespoons light brown sugar

1 teaspoon Black pepper corns

2 bay leaves

½ cup pitted prunes

Directions at veredguttman.com

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