INGREDIENTS

INSTRUCTIONS

Boil first 3 ingredients in pot until reduced to 4 cups, about 25
minutes.  Preheat oven to 325F. Heat oil in large Dutch oven over high
heat. Add  bones; saute until well browned, turning occasionally, about
12  minutes. Transfer bones to bowl. Add onions, celery and allspice to
Dutch oven. Season with salt; cook until onions are golden, stirring
often, about 25 minutes. Continue cooking until onions are deep dark
brown, scraping bottom of Dutch oven and stirring often, about 15
minutes more. Add garlic and thyme; saute 5 minutes. Transfer onion
mixture to large roasting pan. Add 1 cup broth mixture to Dutch oven.
Bring to boil, scraping up browned bits; transfer to roasting pan.
Season brisket generously with salt and pepper. Add to Dutch oven and
brown over high heat, about 5 minutes per side. Place brisket, fat
side up, on onion mixture in roasting pan; surround with bones. Add
remaining broth mixture and tomatoes to Dutch oven; bring to boil,
scraping up browned bits. Pour mixture over brisket.  Cover roasting
pan tightly with heavy-duty foil and place in oven.  Bake until brisket
is tender, about 3 hours 45 minutes. Remove foil.  Cool brisket 2
hours. Refrigerate uncovered 3 hours. Cover brisket  tightly and keep
chilled 1 day or up to 3 days.  Scrape fat from top of pan juices;
discard fat. Transfer brisket to  cutting board, scraping gelled juices
off brisket back into roasting  pan. Bring contents of roasting pan to
simmer. Discard bones. Pour  contents of roasting pan into coarse
strainer set over large bowl.  Press on solids to release as much
liquid as possible. Puree solids  in processor, using on/off turns. Mix
enough puree into juices in  bowl to form thick sauce. Add tomato paste
and whisk to blend. Pour  sauce into medium saucepan and simmer until
heated through. Season  with salt and pepper.  Slice brisket thinly
across grain at slight diagonal angle. Arrange  slices in glass baking
dish. Drizzle 1/2 cup sauce over; cover with  foil.  Bring large pot of
salted water to boil. Add all squashes, turnips and  carrots and cook
until crisp-tender, about 6 minutes. Using slotted  spoon, transfer to
large bowl. Add potatoes to boiling water and cook  until just tender,
about 12 minutes. Using slotted spoon, transfer  potatoes to same bowl.
Add onions to boiling water and cook until  almost tender, about 4
minutes. Drain and cool slightly. Peel onions;  add to same bowl.
Preheat oven to 350F. Bake brisket until heated through, about 30
minutes.  Meanwhile, boil margarine, honey and thyme in heavy large
skillet  over high heat until syrup is reduced to 1/3 cup, stirring
often,  about 5 minutes. Add cooked vegetables, tomatoes and asparagus;
toss  until heated, about 5 minutes. Season with salt and pepper.
Arrange brisket on platter. Bring remaining sauce to simmer. Arrange
vegetables around brisket. Serve, passing remaining sauce separately.
Serves 8 to 10.  Bon Appetit April 1995  Converted by MC_Buster.  Per
serving: 2274 Calories (kcal); 122g Total Fat; (52% calories from
fat); 23g Protein; 223g Carbohydrate; 0mg Cholesterol; 879mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 26 1/2 Vegetable; 0
Fruit; 23 1/2 Fat; 4 1/2 Other Carbohydrates  Converted by MM_Buster
v2.0n.

A Message from our Provider:

“He who angers you, controls you!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 14484
Calories From Fat: 3139
Total Fat: 354.8g
Cholesterol: 1278.8mg
Sodium: 8331mg
Potassium: 19069.5mg
Carbohydrates: 1311.5g
Fiber: 67.9g
Sugar: 344g
Protein: 540.3g