Brisket with Winter Vegetables

Ingredients

• About 1 cup all-purpose flour
• Salt
• Freshly ground black pepper
• One 5- to 6-pound brisket, excess fat removed
• About 2 tablespoons vegetable or canola oil
• 4 tablespoons olive oil
• 5 yellow or red onions, quartered
• 2 large leeks, trimmed, cut lengthwise in half, and then into 2-inch pieces
• 3 cloves garlic, sliced
• 8 carrots, cut in half lengthwise and then into 2-inch pieces
• 6 celery stalks, cut into 2-inch pieces
• 6 medium parsnips, cut in half lengthwise and then into 2-inch pieces
• 1 cup finely chopped fresh parsley
• 2 tablespoons tomato paste
• 1 cup dry red wine
• 1 cup beef broth
• 1 bay leaf

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