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.
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.
Protein 68g, Carbohydrates 8g, Fat 25g, Fibre 2g, Sodium 713mg.
Originally published in the Today’s Parent March 2016 issue. Photo by Roberto Caruso.