Madeira Brisket with Almond Parsnip Puree

Last Updated on August 26, 2022

Upgrade your brisket with the robust flavor of Madeira wine.  Ideal for a weekend dinner, the meat is fork-tender, and the braising liquid creates a delicious sauce to pour over a sweet and nutty parsnip puree.

Madeira Brisket with Almond Parsnip Puree

5 from 3 votes
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Protein: Beef
Cut: Beef Brisket
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people


  • 1 pkg ButcherBox Beef Brisket
  • 2 Tbsp avocado oil

Dry Rub

  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 tsp ground cinnamon

Braising Liquid and Aromatics

  • 1 c madeira
  • 1 c beef stock
  • 3 cinnamon sticks
  • 1 yellow onion roughly chopped
  • 4 carrots cut into 1” pieces
  • 3 cloves garlic rough chop
  • 7 sprigs thyme

Almond Parsnip Puree

  • 6 parsnip peeled and cut into 1” pieces
  • 1 c sliced almonds toasted
  • 3 c almond milk enough to cover parsnips in sauce pan
  • 2 tsp kosher salt
  • ½ tsp black pepper



  • Preheat oven to 300°F.
  • Remove brisket from package and dry with paper towels.
  • Coat each side of brisket with dry rub.
  • Preheat Dutch oven on medium heat, and add oil. Once oil is hot, sear brisket for 2 minutes per side.
  • Remove brisket and set aside, while keeping the Dutch oven on the heat. Add onions, carrots and garlic, sauté for 3 minutes. Add the thyme and cinnamon sticks, sauté for 3 more minutes.
  • Deglaze Dutch oven with madeira and let it reduce by half.
  • Add beef stock, and bring to a simmer. Once liquid is simmering, place brisket back in Dutch oven, cover and place in oven. Cook for 4 hours or until brisket is fork-tender. Remove brisket and set aside to rest.
  • To make the madeira sauce, remove thyme and cinnamon sticks, then pour everything into a blender - yes, carrots and onions as well this will thicken the sauce and give more flavor. Blend for 2 minutes.

Almond Parsnip Puree

  • Place parsnips, almonds, almond milk, and salt and pepper in saucepan.
  • Bring to a simmer and cook until parsnips are fork-tender.
  • Strain parsnips and almonds, keeping 1/4 c of the almond milk. Place parsnips and almonds in blender with reserved almond milk and puree until smooth. Serve alongside brisket and madeira sauce.
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Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.