Photo: Roberto Caruso
Brisket is a humble cut of beef—inexpensive and easy to prep. All it asks for in return is a little time. Braised over hours, brisket comes out succulent and tender.
2 kg beef brisket, fat trimmed
1 tsp salt
1 tbsp canola oil
2 onions, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, sliced
900 mL no-salt beef broth
1 tbsp tomato paste
3 bay leaves
hot dog buns, (optional)
sliced gherkins, or pickles (optional)
Sprinkle salt over both sides of brisket. Heat an extra-large pan over medium-high. Add oil, then brisket. Cook until browned, 3 to 4 min per side. Transfer to a slow cooker.
Reduce heat to medium. Add onions, carrots, celery and garlic to pan. Cook, stirring often, until soft, 5 to 6 min. Stir in beef broth, tomato paste and bay leaves, using a wooden spoon to scrape any brown bits from bottom of pan. Bring to a boil, then pour mixture over brisket.
Cover and cook on low until brisket is tender, about 10 hours. Transfer brisket to a cutting board and slice thinly. Dip sliced brisket in jus before serving in hot dog buns with gherkins.
Calories 528, Protein 68g, Carbohydrates 8g, Fat 25g, Fibre 2g, Sodium 713mg.
Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.
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