Brisket with Root Vegetables
| Yield: | 8 Servings |
| Categories: |
| 3 | tb | Oil |
| 3 | md | Onions; chopped |
| 4 | Large clove garlic; minced | |
| 2 | tb | Tomato paste |
| 1 | tb | Paprika |
| 1/2 | ts | Ginger |
| 3 1/2 | c | Beef stock |
| 1 1/2 | c | Dry red wine |
| 3 | Whole bay leaves | |
| 2 | ts | Dried thyme |
| 4 1/2 | lb | Brisket |
| Paprika; to taste | ||
| 2 | lb | Red new potatoes; cut into 1" chunks |
| 2 | lb | Rutabagas; cut into 1" chunks |
| 4 | lg | Carrots; cut into 1" chunks |
| 4 | lg | Parsnips; cut into 1" chunks |
| Minced fresh parsley; for garnish |
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