Brisket with Winter Vegetables

1 (6- to 8-pound) lean beef brisket
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
4 cloves garlic, minced
4 onions, thinly sliced
5 carrots, peeled, thickly sliced
2 parsnips, peeled, thickly sliced
2 potatoes, peeled, diced
1 rutabaga, peeled, diced
1/2 cup chopped fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 (12-ounce) cans beer
1 cup beef stock
2 tablespoons tomato paste

Rub brisket generously with salt and pepper. Heat oil in large heavy pan over high heat. Brown brisket about 1 minute on each side. Remove brisket. Pour off all fat; return brisket to pan.

Place garlic, onions, carrots, parsnips, potatoes, rutabaga, parsley, thyme and bay leaves on top of brisket. Combine beer, stock and tomato paste; add to brisket. Bring to a boil.
Lower heat; simmer, covered, on stove top or bake in a preheated 325-degree oven 2 to 3 hours, or until brisket is tender.

Remove half the vegetables with some liquid; puree in food processor.

Slice brisket. Serve with sauce and remaining vegetables.

Yield: 12 servings.

Source: "Hanukkah, It's Not Just For Kids" Judy Zeidler