Balsamic and Onion Braised Brisket

Ingredients:

• 1/2 lb bacon, cut into 1/2-inch pieces
• 1 package Swift Brisket Flat
• Kosher salt and freshly ground black pepper
• 2 large yellow onions, cut in half and thinly sliced
• 1 Tbsp light brown sugar
• 2 Tbsp all-purpose flour or 11/2 tablespoons arrowroot (GF)
• 11/2 C beef or chicken broth
• 2 Tbsp balsamic vinegar
• 1 lb baby carrots
• 1 large clove garlic, minced
• 1/2 C packed Italian parsley leaves
• 1 large orange, zested

Directions:

1. Heat a large, 4-5 quart Dutch oven over medium-high heat and add the bacon. Cook until crisp and remove bacon to toweling. Cover and refrigerate bacon until the brisket is cooked. Discard all but 2 Tbsp of the bacon fat from the pot.
2. Sprinkle the brisket with salt and pepper and add to the Dutch oven over high heat. Brown on all sides, about 10 to 12 minutes total, propping up the beef against the sides of the pot to brown the narrow ends and sides. Remove beef and add the onions and brown sugar to the pot. Season with salt and pepper and cook until softened, 10 to 12 minutes. Stir in the flour or arrowroot and cook 2 minutes. Stir in the broth and balsamic and return the meat to the pan. Add the carrots, cover and simmer until meat is tender, 3 to 3 1/2 hours.
3. Remove the brisket to a cutting board, cover with foil and let rest 15 minutes. At the same time, with a slotted spoon, transfer the carrots and onions to a large serving platter and cover to keep warm. Simmer the braising liquid until slightly reduced, about 5 to 6 minutes. While the sauce is simmering, chop together the garlic, parsley and zest until very finely chopped. Season parsley mixture with salt and pepper. Rewarm the bacon in the microwave on high for 30 seconds.
4. Slice the brisket across the grain into 1/2-inch slices and layer over the carrots and onions. Ladle some of the sauce over, sprinkle with the parsley mixture and crumble the bacon over the parsley. Serve with remaining sauce.

Serving Suggestion: Serve with a fresh green salad.