Braised Brisket of Beef

Braised Brisket of Beef

Beef and vegetables braised in red wine.

6 servings
Preparation 15 min
Cooking 2 h 30 min

410 calories per serving 


4 carrots, cut into large pieces   400 g
4 potatoes, whole or halved   800 g
3 turnips, or rutabagas , cut into large pieces   500 g
3 stalks celery, cut into large pieces   220 g
2 onions, finely chopped   400 g
3 cloves garlic, finely chopped    
1.2 kg blade pot roast, rib roast or shoulder cloud    
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    
1 pinch salt [optional]   0.1 g

Before you start

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


  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. Serve the meat and vegetables with the cooking juices.


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

Nutrition Facts Table

Nutrition Facts

per 1 serving (420g)


% DV*

* DV = Daily Value




15 g

23 %

Saturated 6 g
+ Trans 0.5 g

34 %


75 mg


170 mg

7 %


41 g

14 %


7 g

26 %


9 g


29 g

Vitamin A

100 %

Vitamin C

70 %


8 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Added Sugar
Source of :
Calcium, Vitamin D
Good source of :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Excellent source of :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K, Zinc

More info

This recipe is in the following categories: Beef | Vegetables | Main courses/Entrées | Diabetes-friendly | High Fibre | High Iron | Braise/Stew

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