Beef brisket, stewed
Description
The recipe won't take much time. I think you know what beef brisket is. It's meat from a bull's chest. It's sold boneless—just ask for it at the market, you'll definitely find it. Cooking beef brisket isn't very easy, as it's quite tough. If you just fry it in a pan, it will turn out like a sole. Therefore, you need to braise the beef brisket for quite a long time. But then the meat will be both juicy and flavorful. Serve hot.
Instructions
- 1
Step 1
We'll start by preparing the beef brisket. Cut off large pieces of fat, but leave the smaller ones — they will melt anyway during cooking. Wash and dry the brisket, then season with salt and pepper.
- 2
Step 2
Place the brisket in the pot in which you will later stew it. Add a little oil and sear for 2-3 minutes on each side until the meat develops a light crust.
- 3
Step 3
Place the lightly seared meat with a slight crust onto a plate.
- 4
Step 4
Place the onion, sliced into rings, in a saucepan. Sauté for 2-3 minutes, then add finely chopped garlic and cook for another 2-3 minutes.
- 5
Step 5
Press the fried onion and garlic against the sides of the pot with a spatula, and place the piece of meat in the center at the bottom.
- 6
Step 6
Add the broth and spices. Bring to a boil. As soon as the broth starts boiling, cover the pot with a lid and place it in the oven preheated to 150 degrees. Braise for 3 hours, turning the meat every hour.
- 7
Step 7
Then add the coarsely chopped carrots and bake for another hour.
- 8
Step 8
The brisket should turn out very tender. After four hours of baking, remove the pot, take out the meat and cover it with foil (to keep it warm), discard the bay leaf, set aside some of the vegetables for garnish, and blend the rest (remaining broth, vegetables, and spices) with a blender to make the sauce. That's it—your braised beef brisket is ready to serve!