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Preheat the oven to 325°F. Heat oil in a large oven-proof pot or Dutch oven over high heat. Sprinkle brisket with salt and cook one piece at a time until browned on all sides, about 10 minutes per piece. Remove beef from pot and set aside.
Add onions, garlic and ginger to pot; cook, stirring, until onion is softened, about 4 minutes. Pour in cider and broth; bring to a boil, return brisket to pan, cover, and bake for 3 hours. Add parsnips and carrots to pot; continue baking, covered, until beef is very tender and vegetables are soft, 1/2 to 1 hour more.
Transfer brisket to a cutting board and let cool a few minutes. Use a slotted spoon to transfer vegetables to a large bowl or platter. Spoon off and discard any excess fat from top of liquid left in pan. Slice the brisket across the grain at a slight diagonal. Spoon pan juices over the meat and serve with vegetables on the side.