Classic Pot-Roast Brisket with Root Vegetables
Generated on: April 30, 2024
Ingredients
meat:
- Beef brisket2 kg
- Salt
- Black pepper
veggies:
- Carrots3
- Parsnips3
- Beetroot2
- Onion2
for cooking:
- Olive oil2 tbsp
- Red wine250 ml
- Beef stock500 ml
- Tomato paste2 tbsp
herbs:
- Bay leaves2
- Fresh thyme
Directions
- 1
Season the beef brisket generously with salt and pepper.
- 2
Heat olive oil in a large pot over medium-high heat. Add the brisket and sear until browned on all sides.
- 3
Remove the brisket and set aside. In the same pot, add the chopped onions and sauté until softened.
- 4
Add the tomato paste and stir for a minute. Deglaze the pot with red wine, scraping up any browned bits on the bottom.
- 5
Return the brisket to the pot. Add beef stock, bay leaves, and fresh thyme. Bring to a boil.
- 6
Cover the pot, reduce heat, and simmer for 3 hours, or until the brisket is tender.
- 7
In the last hour of cooking, add the root vegetables (peeled and cut into chunks) to the pot.
- 8
Once the meat and vegetables are tender, remove the thyme and bay leaves. Transfer the brisket and vegetables to a serving platter.
- 9
Strain the cooking liquid into a saucepan, bring to a boil, and reduce until thickened to a sauce consistency.
- 10
Slice the brisket and serve with the roasted root vegetables and sauce, garnished with fresh thyme leaves.
Enjoy your food!
