Oven-Baked Beef Brisket with Vegetable Purée and Rolls
Main Dishes | European cuisine
⏳ Time
5 hours 30 minutes
🥕 Ingredients
15
🍽️ Servings
8
Description
Oven-Baked Beef Brisket with Vegetable Purée and Rolls
Ingredients
- Beef chuck roast - 4 lbs
- Olive Oil - to taste
- Onion - 2 heads
- Mustard Greens - 2 teaspoons
- Rosemary - 1.1 oz
- Salad Potatoes - 3 lbs
- Carrot - 17.6 oz
- Rutabaga - 1 piece
- Butter - 0.7 oz
- Wheat Flour - 4.9 oz
- Blackcurrant liqueur - 1 tablespoon
- Red Wine Vinegar - 2 tablespoons
- Vegetable Oil - to taste
- Chicken Egg - 2 pieces
- Milk - 3 fl oz
Step by Step guide
Step 1
Preheat the oven to 170 °C.
Step 2
Place a large ovenproof pot (30 cm in diameter) over high heat.
Step 3
Season the brisket with salt and pepper, brown it in the pot with olive oil, and turn off the heat.
Step 4
Chop the onion and place it under the meat. Spread mustard on the fatty side of the brisket and sprinkle with rosemary leaves (set some aside).
Step 5
Cover the meat with a piece of damp parchment paper, tightly cover the pot with a double layer of foil, and place it in the oven.
Step 6
Bake for 4 hours for sliceable meat, or 5 hours for meat that falls apart. Check the roast halfway through cooking, adding a little water if necessary, and cover tightly with foil again.
Step 7
Boil the potatoes in salted water until half-cooked (12 minutes) and transfer to a baking tray.
Step 8
Add a little olive oil, salt, and pepper, along with the remaining rosemary, mix, and place on the bottom rack of the oven 1.5 hours before the meat is done.
Step 9
Chop the carrot and rutabaga coarsely. Boil in salted water for 20 minutes. Drain the water and mash the vegetables with butter.
Step 10
Remove the meat and potatoes from the oven, transfer to a board, and cover.
Step 11
Turn the oven to full power (250 °C).
Step 12
Place the pot from the meat over medium heat and add 2 tablespoons of flour.
Step 13
Add the jam, vinegar, and 400 ml of boiling water, and reduce to the desired consistency.
Step 14
Pour a little vegetable oil into the cavities of a 12-roll mold and place it in the oven to heat up.
Step 15
In a bowl, combine 100 g of flour, add a pinch of salt and the eggs, whisking while gradually pouring in the milk.
Step 16
Remove the mold from the oven, quickly pour the batter into the cavities to ¾ full, and return to the oven for 10 minutes.
Step 17
Slice or shred the meat.
Step 18
Serve, if desired, with herbs and vegetables.
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