Braised Brisket of Beef

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Beef and vegetables braised in red wine.

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Ingredients

??? carrots, cut into large pieces ???
??? potatoes, whole or halved ???
??? turnips, or rutabagas, cut into large pieces ???
??? celery, cut into large pieces ???
??? onions, finely chopped ???
??? garlic, finely chopped ???
??? blade pot roast, rib roast or shoulder cloud ???
??? canola oil ???
??? red wine ???
??? water ???
??? tomato paste ???
??? 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 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.

Observations

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

Nutrition Facts Table

per 1 serving (420 g)

Amount

% Daily Value

Calories

420

Fat

15 g

24 %

Saturated 3.8 g
+ Trans 0.4 g

21 %

Cholesterol

70 mg

Sodium

170 mg

7 %

Carbohydrate

41 g

14 %

Fibre

7 g

26 %

Sugars

9 g

Net Carbs

34 g

Protein

29 g

Vitamin A

98 %

Vitamin C

66 %

Calcium

8 %

Iron

26 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B6, Vitamin C, Vitamin K, Zinc
Good source of  :
Copper, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E
Source of  :
Calcium, Omega-3, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 3
Meat and Alternatives 3
Fats 3
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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