Braised Brisket of Beef

Preparation : 15 min Cooking : 2 h 30 min

410 calories/serving

Ingredients

4 carrots, cut into large pieces 400 g
4 potatoes, whole or halved 800 g
3 turnips, cut into large pieces 500 g
3 stalks celery, cut into large pieces 200 g
2 onions, finely chopped 400 g
3 cloves garlic, finely chopped
1.2 kg blade pot roast
3 1/2 tbsp butter, unsalted 45 g
1 1/2 tbsp canola oil 23 mL
1/2 cup red wine 125 mL
1/2 cup water 125 mL
3 tbsp tomato paste 45 mL
ground pepper to taste [optional]
1 pinch salt [optional] 0.1 g

Before you start

A pressure cooker will reduce the cooking time from 2½ h to 40 min.

Method

Prepare the vegetables: peel the carrots, potatoes and turnips, then cut the carrots, turnips, and celery stalks into large pieces (about 2-3 cm thick). Leave the potatoes whole or cut them in half if big. Finely chop the onion and garlic. Leave the meat whole.

Heat the butter and oil in a pressure cooker or in a thick-base roasting pan over medium heat. Brown the meat thoroughly on each side until golden, 7-8 min total. Take the meat out and set aside.

Add the onion and garlic to the pressure cooker or pan and sauté 3-4 min until translucent. Add the other vegetables and cook 2-3 min, then deglaze with the wine 1 min. Add about 1 cm water and the tomato paste, then put the meat back into the pan. Add salt and pepper.

If you are using a pressure cooker, cover and close, and bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook for 40 min. If you are not using a pressure cooker, cover the pan, lower the heat, and simmer for about 2 h 30 min.
Serve the meat and vegetables with the cooking juices.

Observations

This stew can be made a few days ahead and reheated over moderate heat.

Comments

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