Braised Brisket with Root Veggies

Braised Brisket with Root Veggies

Components: 1 1/2 pounds baby red potatoes,1 4-pound beef brisket, preferably first cut, trimmed of excess fat,1 28- ounce can diced tomatoes,1 pound carrots, peeled and cut into 3-inch-long pieces,1 cup dry red white wine, such as Cabernet Sauvignon,4 teaspoons chopped fresh thyme,4 cloves garlic, minced, Kosher salt and newly ground black pepper,3 tablespoons olive oil,1 pound parsnips, peeled and cut into 3-inch-long pieces, halved lengthwise if really thick,1 big yellow onion, very finely sliced

Instructions:

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