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Braised Beef Brisket
Ingredients
| 2 kg | beef brisket |
| 1/2 tsp | salt |
| 1 tsp | freshly ground pepper |
| 2 tsp | sweet paprika |
| 4 tbsp | unsalted butter |
| 4 large | onions, diced |
| 500 ml | canned tomato puree |
| 8 large | carrots, peeled and cut into 5 cm lengths |
| 450 g | mushrooms, cut into quarters if large |
Method
Preparation time: ca. 35 min / Grade of difficulty: easy / Calories per portion: n/a
Rub the brisket on both sides with the salt, pepper and paprika. Melt 2 tablespoons of butter in a large, heavy pot over high heat. Add the brisket and brown on both sides, about 15 minutes. Remove brisket and set aside.
Melt the remaining 2 tablespoons butter in the pot over medium heat. Add the onions and cook, stirring, until soft and golden, 15-20 minutes. Place the brisket atop the onions and cover the pot. Reduce the heat to low and simmer for 2 hours. The meat will give off quite a bit of liquid. Add the tomato puree and continue to simmer until the meat is tender, about 1 hour longer. Add the carrot chunks and mushrooms during the last 30 minutes of cooking.
Transfer the meat to a platter and let stand for about 10 minutes. With a slotted spoon transfer the carrots and mushrooms to a serving bowl. Taste and adjust the seasoning of the pan juices and pour into a bowl.
Slice the brisket across the grain and serve with the vegetables and pan juices.
Melt the remaining 2 tablespoons butter in the pot over medium heat. Add the onions and cook, stirring, until soft and golden, 15-20 minutes. Place the brisket atop the onions and cover the pot. Reduce the heat to low and simmer for 2 hours. The meat will give off quite a bit of liquid. Add the tomato puree and continue to simmer until the meat is tender, about 1 hour longer. Add the carrot chunks and mushrooms during the last 30 minutes of cooking.
Transfer the meat to a platter and let stand for about 10 minutes. With a slotted spoon transfer the carrots and mushrooms to a serving bowl. Taste and adjust the seasoning of the pan juices and pour into a bowl.
Slice the brisket across the grain and serve with the vegetables and pan juices.
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