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Braised Brisket of Beef

12 Reviews
100% would make this recipe again

Beef and vegetables slowly cooked in broth.

Preparation : 15 min Cooking : 2 h 30 min
410 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kid-friendly
  • Diabetes-friendly

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 220 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 beef broth 125 mL
1/2 cup water 125 mL
3 tbsp tomato paste 45 mL
ground pepper to taste [optional]
salt [optional]

Before you start

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

Method

  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 pour in the broth. Scrape the bottom of the pan using a wooden spoon, then pour in about 1 cm water. Add the tomato paste and 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.

Remarks

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

Nutrition Facts Table

per 1 Serving (440g)

Amount

% Daily Value

Calories

410

Fat

15 g

23 %

Saturated 6.2 g
+ Trans 0.5 g

34 %

Cholesterol

80 mg

Sodium

230 mg

9 %

Carbohydrate

41 g

14 %

Fibre

7 g

26 %

Sugars

9 g

Protein

29 g

Vitamin A

101 %

Vitamin C

66 %

Calcium

8 %

Iron

26 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 4 ¾ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 serving

Claims

This recipe is :
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
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 3
Fats 3

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Members' Reviews

12 Reviews (12 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Vegetables | Beef | Main courses/Entrées | High Iron | High Fibre | Halal | Diabetes-friendly | Braise/Stew