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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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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889