Brisket with Parsnips, Leeks and Green Onions

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This recipe inspired me so much that I diceied to go out and get all the fixings for it and cook it today as a late Mothers day gift to my wife and 2 other mothers. I still need 2 ingredents for the grape cake. I like the meale that Alex cooks she is one of the cooks that inspired me to go to the CIA and become a profrssional chef, at the tender age of 60.

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An excellent recipe. I substituted carrots for the parsnips b/c my store did not have any parsnips and I used only two lbs--worked just fine. my only criticism is that the prep time is more than 20 minutes. I also buzzed the green onions with the garlic cloves in my food processor and saved a bit of time. The cooking broth was just phenomenal once the meat had cooked.

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Terrific recipe, made exactly as written, I would not change a thing. My wife, who is not at all adventurous, loved the couscous gremolata with the brisket.

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Tasted as delicious as you made it sound. Although I love to watch most of the shows, this is my favorite. Alex looks like she sincerely loves to eat the food she cooks. Many of the recipes are unusual and remind me of my mother's with a modern twist.

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This brisket was melt in your mouth tender and very flavorful. I did not change a thing. I also must say, I love to watch this show. Move over Giada, Rachel and Ina I still love you ladies but Alex's Day Off is now my favorite show.

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First time I've made a Brisket or cooked parsnips. This is a great recipe...easy, rich and delicious. I added baby carrots in the last hour of cooking and used wide egg noodles instead of couscous,...other than that I followed the recipe. The Gremolata is a must, it balances out the rich Brisket perfectly. Everyone at dinner said it was the best ever.! I would agree...give it a try!

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very easy...very delicious!