Braised Beef Brisket with Vegetable Medley and Rice

This hearty dish features tender braised beef brisket, slow-cooked to perfection, served alongside a colorful medley of zucchini, squash, broccoli, and carrots over a bed of fluffy rice. The combination of savory beef and fresh vegetables creates a comforting meal that's both traditional and slightly creative with the addition of herbs and spices for enhanced flavor. Perfect for family dinners, this recipe meets a range of dietary preferences while remaining satisfying and wholesome.

Ingredients:

• 2 lb beef brisket
• 1 cup long-grain rice
• 1 medium zucchini, diced
• 1 medium yellow squash, diced
• 1 cup broccoli florets
• 2 medium carrots, sliced
• 1 large onion, chopped
• 4 cups beef broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 300°F (150°C).
2. In a large Dutch oven, heat olive oil over medium heat. Season the brisket with salt, pepper, paprika, and thyme. Sear the brisket on both sides until browned, about 4-5 minutes per side.
3. Remove the brisket and set aside. Add the chopped onion and garlic to the pot, sautéing until translucent.
4. Return the brisket to the pot and pour in the beef broth. Bring to a simmer, then cover and transfer to the oven. Braise for 3 hours or until the brisket is tender.
5. In the last 30 minutes of cooking, add the diced zucchini, squash, broccoli, and sliced carrots to the pot, stirring gently to combine.
6. While the brisket is cooking, prepare the rice according to package instructions.
7. Once the brisket is done, remove it from the pot and let it rest for 10 minutes before slicing.
8. Serve the sliced brisket over rice, topped with the vegetable medley and some of the braising liquid.