Oven-Braised Beef Brisket with celery root & carrots Recipe

Ingredients

• 2 Tbsp. olive oil
• 1 flat-cut beef brisket (4–5 lb.), trimmed, seasoned with salt and black pepper
• 1 medium onion, diced
• 2 Tbsp. each minced fresh garlic and tomato paste
• 1 cup dry white wine
• 6 sprigs fresh thyme
• 2 fresh or dried bay leaves
• Peeled zest of 1 orange
• Cheesecloth
• 3 cups low-sodium chicken broth
• 1 lb. carrots, peeled and bias-sliced into 3-inch pieces
• 1 lb. celery root, peeled and cubed
• 2 cups quartered shallots
• 3 Tbsp. each cornstarch and water
• 2 Tbsp. chopped fresh parsley
• 2 tsp. white wine vinegar