Baked beef brisket with vegetable puree and buns
8 servings
330 minutes
Roasted beef brisket with vegetable puree and rolls is a dish that embodies the traditions of European cuisine. Juicy and tender pieces of meat, slow-roasted with aromatic herbs and mustard, provide a rich flavor with a hint of spice. The carrot and turnip vegetable puree adds softness and harmony to the dish, while the crispy rolls complete the composition by adding texture contrast. This dinner is perfect for cozy evenings and festive gatherings when you want to warm up with something hearty and comforting. The flavor of the roasted brisket is particularly enhanced by a sweet sauce made from black currant jam, which complements the meat's flavors with a light acidity. This dish can be served with greens and vegetables, turning each meal into a true gastronomic ritual.
1
Preheat the oven to 170 °C.
2
Place a large heat-resistant pot (30 cm in diameter) on high heat.
3
Season the brisket with salt and pepper, brown it in a pot with olive oil, and turn off the heat.
- Beef brisket: 2 kg
- Olive oil: to taste
4
Chop the onion and sprinkle it under the meat. Spread mustard on the fatty side of the brisket and sprinkle with rosemary leaves (set some aside).
- Onion: 2 heads
- Mustard: 2 teaspoons
- Rosemary: 30 g
5
Cover the meat with a piece of damp baking paper, tightly cover the pot with double layers of foil, and place it in the oven.
6
Bake for 4 hours to get meat that can be sliced, or 5 hours for it to fall apart. Check the roast halfway through cooking, add a little water if necessary, and cover tightly with foil again.
7
Boil the potatoes in salted water until half-cooked (12 minutes) and transfer to a baking tray.
- Potato: 1.5 kg
8
Add some olive oil, salt, and pepper along with the remaining rosemary, mix it, and place it on the lower rack of the oven 1.5 hours before the meat is done.
- Olive oil: to taste
- Rosemary: 30 g
9
Chop the carrot and turnip coarsely. Boil in salted water for 20 minutes. Drain the water and mash the vegetables with butter.
- Carrot: 500 g
- Swede: 1 piece
- Butter: 20 g
10
Take the meat and potatoes out of the oven, place them on a board, and cover.
11
Preheat the oven to full power (250 °C).
12
Place the meat pot on medium heat and add 2 tablespoons of flour to it.
- Wheat flour: 140 g
13
Add jam, vinegar, and 400 ml of boiling water and simmer until desired consistency.
- Blackcurrant jam: 1 tablespoon
- Red wine vinegar: 2 tablespoons
14
Pour a little vegetable oil into the cavities of the mold for 12 buns and place it in the oven to heat up strongly.
- Vegetable oil: to taste
15
Pour 100 g of flour into a bowl, add a pinch of salt and eggs, whisking while gradually pouring in milk.
- Wheat flour: 140 g
- Chicken egg: 2 pieces
- Milk: 100 ml
16
Remove the mold from the oven, quickly pour the batter into the cavities to ¾ height, and place it in the oven for 10 minutes.
17
Cut or shred the meat.
18
Serve if desired - with greens and vegetables.