Cooked Beef Brisket
The classic recipe from Berlin warms from the inside and provides a thick portion of zinc for good defences. Because there are plenty of vegetables, vitamins and fibre are not neglected. This is a great secret weapon against colds!
The onions not only give a strong taste, but also a beautiful colour, because they are added to the broth with the skin.
(Percentage of daily recommendation)
|Calorie||494 kcal||(24 %)|
|Protein||10 g||(10 %)|
|Fat||25 g||(22 %)|
|Carbohydrates||23 g||(15 %)|
|Sugar added||0 g||(0 %)|
|Roughage||6.5 g||(22 %)|
|Vitamin A||0.4 mg||(50 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.3 mg||(11 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||19.3 mg||(161 %)|
|Vitamin B₆||0.8 mg||(57 %)|
|Folate||61 μg||(20 %)|
|Pantothenic acid||1.8 mg||(30 %)|
|Biotin||7.4 μg||(16 %)|
|Vitamin B₁₂||9.2 μg||(307 %)|
|Vitamin C||41 mg||(43 %)|
|Potassium||1,273 mg||(32 %)|
|Calcium||85 mg||(9 %)|
|Magnesium||75 mg||(25 %)|
|Iron||5.9 mg||(39 %)|
|Iodine||11 μg||(6 %)|
|Zinc||10.5 mg||(131 %)|
|Saturated fatty acids||9.9 g|
|Uric acid||248 mg|
- 2 ⅕ pounds lean Beef brisket (fresh or salted)
- 1 bay leaf
- 1 cloves
- 4 peppercorns
- 1 small bunch Soup vegetables (carrot, leek, and celery root or parsnip, or other aromatic vegetables such as onion and celery, about 400 grams)
- 2 onions
- 2 ⅕ pounds small waxy potatoes
- 2 carrots (about 200 grams)
- 1 piece Celery root 9about 150 grams)
- 1 stalk Leeks (about 200 grams)
- 1 piece Horseradish (about 150 grams)
- ½ bunch parsley
In a large pot, heat 2 liters (approximately 1 quart) water with a little salt (omit if using salted brisket). Rinse meat and add to water, adding more if needed to just cover. Bring water to a boil, skimming foam from surface with a slotted spoon.
Add bay leaf, cloves and peppercorns to the pot and cook over low heat, partially covered, for about 1 hour.
In the meantime, peel or rinse the soup vegetables. Coarsely chop leek.
Peel onions and cut into quarters. Add onions and soup vegetables to pot. Simmer over low heat for 1 more hour, partially covered.
In the meantime, peel carrots and celery root and cut into 1-2 cm (approximately 3/4-inch) cubes. Halve leek lengthwise, rinse and dry. Cut leek into 1cm (approximately 3/4-inch) wide strips. Peel potatoes and cut into 2-3 cm (approximately 1-inch) cubes.
Remove the meat from the pot. Pour broth through a sieve into another pot (discard solids). Measure 500 ml (approximately 2 cups) strained broth and put in first pot. Add meat to second pot and cover to keep warm.
Add prepared vegetables to measured broth in first pot and bring to a boil. Cover and cook over low heat until vegetables are tender, 15-20 minutes. Season with salt and pepper.
Meanwhile, peel horseradish and grate coarsely. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Remove brisket from the broth (save broth for another use), cut into slices and serve with the vegetables, sprinkled with parsley and horseradish.