Brisket with Mustard, Vegetables, and Beef Broth
⏳ Time
4 hours 35 minutes
🥕 Ingredients
18
🍽️ Servings
8
Description
Brisket with Mustard, Vegetables, and Beef Broth
Ingredients
- Celery stalk - 3 pieces
- Carrot - 2 pieces
- Onion - 2 heads
- Beef chuck roast - 4 lbs
- English Dry Mustard - 1 tablespoon
- Olive Oil - 1 fl oz
- Thyme - 4 sprigs
- Bay leaf - 2 pieces
- Green peppercorns - 10 pieces
- Red Currant - 1 piece
- Chard - 3 pieces
- Kale - 7.1 oz
- Cornichons - 6 pieces
- Shallot - 10.6 oz
- Carrot - 10 pieces
- New Potatoes - 14.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Chop the celery coarsely. Peel and chop the carrots coarsely, then peel and chop the onion coarsely.
Step 2
Season the beef well with salt and pepper and sprinkle with mustard powder. Pour 1 tablespoon of oil into a large skillet over medium-high heat.
Step 3
Place the beef in the skillet and sear for about 10 minutes, turning it with tongs to ensure it is browned all over. Add water to cover the beef.
Step 4
Tie the thyme and bay leaves into a bouquet garni and add to the skillet along with the peppercorns. Add the chopped celery, carrots, and onion. Bring to a boil, cover, reduce heat, and simmer for 4 hours.
Step 5
Cut the red cabbage into wedges, separate the leafy greens into leaves, and slice the cornichons lengthwise. Peel the shallot.
Step 6
After 3 hours and 30 minutes, add the potatoes, young carrots, and shallot. Cook for another 20 minutes. Add the cabbage and leafy greens during the last 10 minutes.
Step 7
When the meat is tender, remove it from the broth with tongs and slice it.
Step 8
Ladle the broth into bowls and serve the brisket and vegetables on a platter along with the sliced cornichons.
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