Stewed brisket with herbs and vegetables
10 servings
300 minutes
Braised brisket with herbs and vegetables is a true embodiment of European gastronomic tradition, where simple ingredients are transformed into a masterpiece through slow cooking. The origins of this dish trace back to rustic kitchens where meat was simmered for long periods, revealing deep flavors. Garlic rubbed into the brisket adds zest, while a mix of onion, carrot, and celery enriches it with aromas. Bay leaf adds subtle spice, and slow braising makes the meat incredibly tender, literally melting in your mouth. This dish is perfect for a family dinner or festive feast where it's important not only to be satisfied but also to enjoy the richness of flavors. Serve with a side of your choice complemented by a thick sauce made from pureed vegetables and savor the true harmony of taste!
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
- 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: 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. Also, you can turn the vegetables into a thick sauce in a blender.
- Beef brisket: 4 kg
- Onion: 1.5 kg
- Carrot: 3 pieces
- Celery: 2 bunchs
6
If you will serve the meat the next day, put it in the refrigerator. Take it out in advance to let the meat sit at room temperature.
7
Heat the meat for 45-60 minutes, periodically 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!
