Trimming the fat from the brisket before cooking it significantly reduces the amount of fat in this dish. Shop for a single, pre-trimmed brisket, and trim any remaining fat at home. A shortcut: If you use red bliss potatoes, you won't need to peel them before cooking.
Preheat oven to 350°. Peel and chunk carrots and parsnips. Peel potatoes and cut them in half. Trim any fat from the roast and place it in a Dutch oven. Add the vegetables. Mix tomato paste and 3 cups water, and pour the mixture over the meat and vegetables. Cover and roast for 3 to 4 hours, or until the meat is cooked. Check about every half hour to make sure there is still water in the pot; if too much water has evaporated, add more accordingly.
Recipe from Lifespan Corporate Services marketing and communications department. More about Lifespan Corporate Services