Braised Brisket of Beef

18 Reviews
93% would make this recipe again

Beef and vegetables braised in red wine.

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Preparation : 20 min Cooking : 8 h
380 calories/serving

Ingredients

1.2 kg blade pot roast, rib roast or shoulder cloud
1 1/2 tbsp canola oil 23 mL
2 onions, thinly sliced 400 g
4 carrots, cut into 3 cm pieces 400 g
4 potatoes, cut into 1 cm-thick slices 800 g
3 turnips, or rutabagas, cut into 1-cm slices 500 g
3 stalks celery, cut into3 cm pieces 220 g
3 cloves garlic, minced
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 slow cooker is needed to make this recipe.

Method

  1. Heat the oil in a large, thick-base pan over medium-high heat. Add the beef and sauté until it is browned on all sides, about 8 min.
  2. Meanwhile, prepare the vegetables: Thinly slice the onions, then put them in the bottom of the ceramic cooking pot. Peel the carrots, potatoes and turnips. Cut the potatoes and turnips into 1 cm-thick slices, then arrange them on top of the onions. Mince the garlic, then add it to the pot. Coarsely cut the carrots and celery stalks into 3 cm pieces, then set aside.
  3. When the meat is brown-coloured, place it on top of the potato and turnip layer. Put the carrots and celery pieces around the sides of the meat. Season with salt to taste. Pour the wine and water into the browning pan to dilute any sediment. Stir in the tomato paste, then transfer the mixture to the ceramic pot.
  4. Cover the slow cooker with the lid and switch to 'high' or 'auto'. Cook for 1 h, then leave on 'auto' or switch to 'low' and cook for a further 6-8 h, or until the meat and vegetables are tender. Alternatively, cook on high throughout for 4-5 h.
  5. Season with pepper just before serving. 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

380

Fat

11 g

17 %

Saturated 3.5 g
+ Trans 0.3 g

19 %

Cholesterol

70 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

98 %

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 2
More info
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Reviews

18 Reviews (17 with rating only) 93% would make this recipe again

My Notes

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  • 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

Top Reviews

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october 12, 2011 | I would make this recipe again

Really good and tasty! We liked it a little more soupy so I added some extra beef broth all the way to the top!

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