Sliced Brisket with Vegetables
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 39 min.
Ready in
Calories:
627
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,532 mg | (38 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 cloves garlic cloves (peeled and minced)
- ½ tsp kosher salt (plus more for seasoning)
- 4 sprigs fresh rosemary (finely chopped)
- ¼ cup extra virgin olive oil
- 1 Beef brisket (1.8 kg | 4 lb)
- freshly ground Black pepper (to taste)
- 4 large carrots (peeled and cut in 3-inch chunks)
- 2 large Parsnips (peeled and cut in 3-inch chunks)
- 20 red bliss potatoes (scrubbed and halved)
- 4 Red onions (peeled and quartered)
- 2 cups dry Red wine
- 2 ¼ cups canned, crushed Tomatoes
- 1 handful parsley (finely chopped)
- 2 bay leaves
Preparation steps
1.
Preheat the oven to 325º F.
2.
In a small bowl, combine the garlic and salt to form a paste. Add the rosemary and continue to mash until fully incorporated. Add 2 tablespoons of olive oil; stir to combine.
3.
Season both sides of the brisket with a salt and ground black pepper. Place a large roasting pan over medium-high heat and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and brush the rosemary paste over the vegetables and brisket. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
4.
Transfer the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover with foil to keep warm. Skim off any excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by half.
5.
Slice the brisket across the grain at a slight diagonal. Place sliced brisket on the serving platter with the vegetables and drizzle with sauce. Serve
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