Brisket Braise

I stayed away from brisket because of its bad rap in the meat world. Too bad – this recipe gives you a moist and flavourful roast. The dish reminds me of my Eastern European roots – cabbage and meat with a dash of caraway seeds.

2 Tblsp vegetable oil
2 lb well-trimmed beef brisket
2 Tblsp flour
3 cups beef broth
2 Tblsp brown sugar
1 Tblsp finely grated orange peel
1 Tblsp cider vinegar
1 bay leaf
1 tsp brown mustard seeds
1 tsp each salt and freshly ground pepper
1 tsp caraway seeds
1 large onion, sliced
3 cloves garlic, sliced
1 lb baby carrots
1 lb whole baby or mini potatoes
½ large red cabbage

Heat the oil in a large Dutch oven set over medium high heat. Coat the brisket with the flour and brown on each side for about 2 minutes. Gradually add the broth to the pan, scraping up any browned bits.

Add the brown sugar, orange peel, vinegar, bay leaf, mustard seeds, pepper, salt and caraway to the pan, stirring to combine. Layer the sliced onion and garlic over the brisket, then add enough water to cover the meat.

Bring the pot to a boil. Reduce the heat to low and simmer, covered, for 1 ½ hours or until the brisket is fork-tender. Increase the heat to medium. Add the carrots and potatoes, covered for 15 minutes. Cut the cabbage into 6 wedges and nestle into the pot with the brisket, potatoes and carrots. Cook until all vegetables are tender, about 15 minutes.

Remove the brisket from the pot, slice and transfer to a platter. With a slotted spoon, remove the vegetables and place around the sliced meat.

Nada’s Tips & Tricks:

I skipped the potatoes in the recipe as I wanted to serve the meat with the smashed potatoes. Instead of water to cover the brisket, I used more beef broth – if you’re worried about the salt content, use the salt reduced broth. Taste the broth as you go along. I added a few dashes of hot sauce because we like some heat in our dishes. My family isn’t crazy about cabbage so I substituted Savoy for the red cabbage.

Surprisingly this went over well – including the 8-year-old!

Recipe used by permission of author of Fiber Boost.