Braised Brisket & Roots
1 tablespoon canola oil
2 pounds brisket, trim most of the fat off
3 medium onions, peeled and sliced
1/4 teaspoon ground allspice
2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried
1 teaspoon sweet paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 bay leaves
1 cup dry vermouth, or dry white wine
3 cups beef broth
4 medium carrots, peeled
3 medium parsnips, peeled
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