Braised Brisket of Beef

70 Reviews
88% would make this recipe again

Beef and vegetables braised in red wine.

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Preparation : 15 min Cooking : 2 h 30 min
410 calories/serving

Ingredients

4 carrots, cut into large pieces 400 g
4 potatoes, whole or halved 800 g
3 turnips, or rutabagas, cut into large pieces 500 g
3 stalks celery, cut into large pieces 220 g
2 onions, finely chopped 400 g
3 cloves garlic, finely chopped
1.2 kg blade pot roast, rib roast or shoulder cloud
3 1/2 tbsp butter, unsalted 45 g
1 1/2 tbsp canola oil 23 mL
1/2 cup red wine 125 mL
1/2 cup water 125 mL
3 tbsp tomato paste 55 g
ground pepper to taste [optional]
1 pinch salt [optional] 0.2 g

Before you start

A pressure cooker will reduce the cooking time from 2½ h to 40 min.

Method

  1. Prepare the vegetables: peel the carrots, potatoes and turnips, then cut the carrots, turnips, and celery stalks into large pieces (about 2-3 cm thick). Leave the potatoes whole or cut them in half if big. Finely chop the onion and garlic. Leave the meat whole.
  2. Heat the butter and oil in a pressure cooker or in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.
  3. Add the onion and garlic to the pressure cooker or pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add about 1 cm water and the tomato paste, then put the meat back into the pan. Add salt and pepper
  4. If you are using a pressure cooker, cover and close, and bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook for 40 min. If you are not using a pressure cooker, cover the pan, lower the heat, and simmer for about 2 h 30 min.
  5. Serve the meat and vegetables with the cooking juices.

Observations

This stew can be made a few days ahead and reheated over moderate heat.

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

410

Fat

15 g

23 %

Saturated 6.2 g
+ Trans 0.5 g

34 %

Cholesterol

80 mg

Sodium

170 mg

7 %

Carbohydrate

41 g

14 %

Fibre

7 g

26 %

Sugars

9 g

Net Carbs

34 g

Protein

29 g

Vitamin A

101 %

Vitamin C

66 %

Calcium

8 %

Iron

26 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 3
Fats 3
More info
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Reviews

70 Reviews (68 with rating only) 88% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beef | Vegetables | Main courses/Entrées | High Iron | Braise/Stew

Top Reviews

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Anonyme
october 20, 2021 | I would make this recipe again

Absolutely delicious! Next time I'll pay more attention to how much the water is simmering as there was very little sauce left. Mind you, that meant that the veggies caramelized more so it's a toss-up on whether that's a good thing or a bad thing! Next time, I will cut the potatoes to the same size as the rest of the veggie chunks. I just felt I preferred the other veggies, they seemed more flavorful and moist. I used Marsala wine instead of red and it gave a rich aroma and texture to the sauce that was left...:) I also added an Italian spice blend to the meat.

Useful 4
Anonyme
october 20, 2021 | I would make this recipe again

I cooked the beef in broth for a while before adding the vegetables to make the beef extra tender. Other than that, a tasty recipe.

Useful 1

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