Ingredients and Weight:
- Beef Brisket: 2 pounds (900 grams)
- Extra Virgin Olive Oil: 3 tablespoons
- Salt: 1 teaspoon
- Black Pepper: 1 teaspoon
- Italian Herbs Blend: 2 teaspoons (oregano, basil, rosemary)
- Carrots: 2 medium, sliced (about 1 cup)
- Celery Stalks: 2, chopped (about 1 cup)
- Onions: 1 large, chopped (about 1 cup)
- Beef Stock or Broth: 4 cups
- Tomato Paste: 3 tablespoons
Preparation Time: 30 minutes
Cooking Time: 3-4 hours (low heat)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 325°F (160°C).
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Season the beef brisket with salt, pepper, and Italian herbs blend.
- Brown the beef on all sides in the pot, about 5-7 minutes.
- Add the carrots, celery, and onions to the pot and stir to combine.
- Pour the beef stock or broth over the meat and vegetables.
- Cover the pot and transfer to the preheated oven.
- Braise the beef for 3-4 hours, or until the meat is tender and cooked through.
- Remove from the oven and stir in the tomato paste.
- Adjust the seasoning with salt and pepper if necessary.
- Serve with a side of your choice, such as roasted potatoes or pasta.
Nutritional Information: (Per serving - assuming 8 servings total)
Calories: Approximately 450 calories per serving (depending on side dishes)
Fat: 25g
Carbohydrates: 5g
Protein: 40g
Dish Characteristics:
- Rich and flavorful, with a robust Italian herb flavor profile.
- Slow-cooked to ensure tender and juicy meat.
- Perfect for a colder weather meal or a hearty dinner party dish.
User Comments:
- "This dish was amazing! The beef was so tender and flavorful."
- "I love the combination of herbs and the slow cooking method."
- "Great dish for a cold winter night."
Special Precautions and Tips:
- Use a high-quality beef brisket for best results.
- Adjust the seasoning according to your preference.
- If you prefer a thicker sauce, cook down some of the liquid towards the end of cooking.
- This dish is great for batch cooking as it tastes even better the next day after being refrigerated overnight.
