Stewed brisket
12 servings
330 minutes
Braised brisket is a classic dish of Russian cuisine valued for its rich flavor and tender meat texture. It is cooked slowly, allowing the beef brisket to become incredibly soft and infused with the aromas of garlic, bay leaves, and vegetables. This dish originated in rural regions of Russia where braising in an oven was a traditional method of cooking meat. Baked together with onions, carrots, and celery, the meat acquires a sweet-spicy hue while the residual fat turns into a rich sauce that perfectly complements the dish's flavor. Braised brisket is perfect for family gatherings, warming with its cozy homey aroma. It can be served with any side dish—mashed potatoes, buckwheat or stewed vegetables. This dish is a true gastronomic journey into the heart of traditional Russian cuisine.
1
Chop 1 head of garlic and rub it into the meat.
- Garlic: 2 cloves
- Beef brisket: 4 kg
2
Salt and pepper the meat.
- Sea salt: 1.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
Take a pan, layer the bottom with half-moon slices of onion, carrot, and celery. Place the meat on top. Put 2 bay leaves under the meat and the remaining two on top.
- Onion: 1.5 kg
- Carrot: 3 pieces
- Celery greens: 2 bunchs
- Bay leaf: 4 pieces
4
Cover the pan with aluminum foil and place it in a preheated oven at 180 degrees for 4 hours.
5
Let the meat 'rest' for 20 minutes. You can drizzle the remaining fat over the meat and vegetables. You can also turn the vegetables into a thick sauce in a blender.
- Beef brisket: 4 kg
- Onion: 1.5 kg
- Carrot: 3 pieces
- Celery greens: 2 bunchs
6
If you will serve the meat the next day, put it in the refrigerator. Take it out in advance so that the meat can sit at room temperature.
7
Heat the meat for 45-60 minutes, occasionally basting with juice. The meat should be covered with an appetizing brown crust and tender inside. Slice the meat into thin pieces.
8
Serve with any garnish of your choice. Enjoy your meal!
- Beef brisket: 4 kg