Tyler Florence’s deluxe dinner on a dime

Preheat the oven to 325 degrees F.

On a cutting board, roughly chop the garlic and mix together with the salt, rosemary, thyme and plenty of freshly cracked black pepper. Drizzle brisket liberally with olive oil, then cover meat with rosemary, garlic and thyme mixture. 

Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the brisket back to the pot — nestling it amongst the vegetables. Add tomatoes, red wine, and bay leaf, then cover and roast in the oven for 3 hours until the brisket is fork tender.

Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour out some of the excess fat, then reduce the juices in a pot over medium-high heat.  Boil and stir for 5 minutes until the sauce has reduced by half. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy.)

Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with watercress stems.

Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic and thyme, then place over medium heat and bring to a simmer. Cook until tender; the tip of a paring knife should easily go through without resistance — about 12-15 minutes. 

Place parsnips in a food processor with butter and pour in enough of the milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper, then finish with a drizzle of extra-virgin olive oil.

Preheat the oven to 375° F.

Put the onions on a sheet pan, cut side up, and drizzle with balsamic vinegar, olive oil, and honey. Season with salt and pepper, then top each with a pat of butter and fresh thyme. Bake for 40 minutes, until the onions are soft and caramelized around the edges.