Braised Brisket With Root Vegetables & Prunes

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1. 1Step 1: Preheat the oven to 300 F degrees.
2. 2Step 2: Generously season the brisket with salt and pepper. Heat 1 tablespoon of oil in a large Dutch oven or roasting pan over medium-high heat. When the pan is hot, add the brisket and brown on both sides, about 8 minutes total. Transfer to a tray.
3. 3Step 3: Add the remaining 2 tablespoons of oil to the pan along with the sliced onion and garlic, and sauté until transparent, about 8 minutes, stirring occasionally. If the onion browns too quickly, reduce the heat to medium.
4. 4Step 4: While the onion is sautéing, prepare the root vegetables. Peel the carrot, celery root, parsnips, and turnips, and cut them into large chunks. Set aside.
5. 5Step 5: Add the chicken broth, vinegar, crushed tomato, sugar, black pepper corns, bay leaves, and 1 teaspoon of kosher salt to the pan. Bring to a boil. Push the onions to the side, place the brisket at the bottom of the pan, and cover it with the onions.
6. 6Step 6: Add the root vegetables and prunes to the pan, arranging them around the brisket, and bring to a boil again.
7. 7Step 7: If using a Dutch oven with a heavy fitted lid, use the lid. If using a roasting pan, place a layer of parchment paper on top of the stew, then cover the pan with aluminum foil to keep the steam inside. Transfer the dish to the oven and cook for 3-4 hours (1 hour per pound of beef) until the brisket is falling-apart tender.
8. 8Step 8: If serving the next day: remove from the oven and let the brisket cool down before transferring to the fridge overnight. The next day, take out the brisket and slice it against the grain, then arrange it back in the pan. Cover the pan and place on a medium heat burner, bring to a boil, and cook for 10 minutes. Then remove the cover and cook on low simmer for another 10 minutes, basting occasionally, to thicken the sauce. Let the brisket stand for 10 minutes before serving with the vegetables on the side.
9. 9Step 9: If serving the same day: take it out of the oven and let it stand, covered, for 30 minutes. Transfer the brisket to a cutting board and slice it against the grain. Arrange it back in the pan. Place on a medium heat burner, uncovered, and cook for a few minutes to reduce the sauce, then serve.