Rustic beef brisket

Category: Meat dishes
Rustic beef brisket

Ingredients

beef brisket 1-1.2 kg
onion (large) 1 PC
carrots (medium) 1 PC
squash 1 PC
eggplant 1 PC
sweet peppers red and yellow 0.5 each
potatoes 3-4 pcs
chili pepper (fresh) 2-3 cm
chicken or vegetable broth 500-700 ml
For the sauce:
tomato juice 250 -300ml
tomato paste 2 h l
salt, sugar taste
dry basil 1 tsp
dry tarragon 0.5 h l
freshly ground black pepper taste
garlic 3-4 cloves
olive oil + butter 1 tbsp + 20 g
olive oil for frying

Cooking method

  • 1. Cut the onion into half rings, grate the carrots on a coarse grater and fry in a pan until golden. Place on the bottom of a baking dish.
  • 2. Cut the meat into portions and fry over high heat until golden brown. Place in a mold on prepared onions and carrots. Pour boiling broth (or just water), close the lid and put in an oven preheated to 180C. Simmer for about an hour and a half (or until the meat is tender).
  • 3. Cut the remaining vegetables into cubes, finely chop the chili and fry in a pan until golden brown. Remove from heat and set aside.
  • 4. For the sauce in a saucepan, heat the butter and olive oil, pour in the tomato juice and add the tomato paste. Bring to a boil, reduce heat to low and heat everything together for a couple of minutes. Then add salt, sugar, pepper and dry herbs, finely chopped garlic and keep on fire for another minute. Cover and remove from heat.
  • 5. After 1-1.5 minutes after the start of cooking, add the fried vegetables to it, pour in the prepared sauce and simmer everything together for another 15-20 minutes. Sprinkle with fresh herbs when serving.

Note

Cook with love and bon appetit!

Bridge
Delicious!
There were a couple of questions. A portioned piece of beef is such a savory piece - do I understand correctly? And yet, what can replace tarragon? I understand that it is not replaceable, but still, in our markets, I have not seen it on sale. Maybe anise? Or fennel?
Vilapo
Marisha, what a delicious meat and vegetable garnish immediately to him
Twist
Natasha,

A portioned piece of beef is such a savory piece - do I understand correctly?
Just so, such that the soul rejoices! Maybe you sell tarragon? It is the same. Well, if not at all, then it is better to take marjoram oregano and thyme in equal proportions. It is best not to use anise or fennel.

Lenochka, how glad I am that you liked it! Try it, you won't regret it!
Vilapo
Quote: Twist


Lenochka, how glad I am that you liked it! Try it, you won't regret it!
I'll go for beef brisket and try
lungwort
: hi: Marina, what a wonderful vegetable sauce! DELICIOUS!
Twist
Lenochka, happy shopping!

Natasha, I will be glad. if the recipe comes in handy!
Arka
Marisha! Brisket ...
This is something! mmmmm
I do it in a cartoon with onions, carrots and spices - it's also delicious.
How I will do, I will use your recipe. With vegetable stew - it's super! Dish 2in1
Twist
Arochka, exactly 2in1 And also fresh bread to dip in the sauce
The set of products is the simplest, but basil with tarragon (and precisely dry herbs) give the dish an amazing aroma and taste.

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