Brisket with mustard, vegetables and beef broth
8 servings
275 minutes
Brisket with mustard, vegetables, and beef broth is the quintessence of British cuisine, embodying comfort and deep traditions. Beef brisket, carefully seasoned with salt, pepper, and dry English mustard, is seared to a golden crust and then gently simmered in a rich broth with thyme, bay leaves, and black pepper. Root vegetables like carrots, celery, and shallots soak up the aromas of spices and meat juices during cooking. Kale and red chard are added at the end for a special freshness. The brisket becomes incredibly tender while the vegetables absorb the rich flavor of the broth. The traditional serving includes juicy meat portions with vegetables accompanied by hot aromatic broth and tangy gherkins. This dish perfectly warms you up and offers true gastronomic pleasure.
1
Chop the celery coarsely. Peel and chop the carrot coarsely, then peel and chop the onion coarsely.
- Celery stalk: 3 pieces
- Carrot: 2 pieces
- Onion: 2 heads
2
Season the beef well with salt and pepper and sprinkle with mustard powder. Pour 1 tablespoon of oil into a large skillet over medium-high heat.
- Beef brisket: 2 kg
- Salt: to taste
- Ground black pepper: to taste
- English mustard powder: 1 tablespoon
- Olive oil: 30 ml
3
Place the beef in the skillet and fry for about 10 minutes, turning it with tongs to cook it thoroughly. Pour water over the beef.
4
Tie thyme and bay leaves into a bouquet garni and add to the pan with peppercorns. Add chopped celery, carrot, and onion. Bring to a boil, cover, reduce heat, and simmer for 4 hours.
- Thyme: 4 sprigs
- Bay leaf: 2 pieces
- Black peppercorns: 10 pieces
- Celery stalk: 3 pieces
- Carrot: 2 pieces
- Onion: 2 heads
5
Cut the red cabbage into wedges, separate the leafy vegetables into leaves, and slice the gherkins lengthwise. Peel the shallot.
- Red cabbage: 1 piece
- Red chard: 3 pieces
- Kale: 200 g
- Cornichons (gherkins): 6 pieces
- Shallot: 300 g
6
After 3 hours and 30 minutes, add potatoes, young carrots, and shallots. Cook for another 20 minutes. Add cabbage and leafy greens in the last 10 minutes.
- New potatoes: 400 g
- Baby carrots: 10 pieces
- Shallot: 300 g
- Red cabbage: 1 piece
- Red chard: 3 pieces
- Kale: 200 g
7
When the meat becomes tender, remove it from the broth with tongs and slice it.
8
Pour the broth into bowls and serve the brisket and vegetables on a plate with sliced gherkins.
- Cornichons (gherkins): 6 pieces
