Brisket is a delicious cut of meat from the breast of beef or veal, known for its intense flavor and perfect for slow cooking methods. This type of meat is ideal for roasting or grilling, where it can be left to cook slowly, releasing all its juices and flavors. We start by preparing the perfect seasoning for the brisket. In a small bowl, we combine salt, pepper, dried garlic, curry, and some dried chili flakes. We mix these ingredients well to obtain an even blend, which we will rub onto the meat on both sides, ensuring that the flavors penetrate deeply.
After washing the meat well, we will notice that it has a thick layer of fat on the top. Although this layer helps maintain the meat's juiciness during cooking, I decided to remove it for health reasons. After cleaning the brisket, we will generously coat it with the seasoning mix, using our hands to massage the meat and ensure an even coating.
Now we prepare a deeper pan, in which we place a rack. On this, we put a generous amount of lard or oil, and on top, we place the seasoned meat. Next, we clean and chop vegetables like carrots, onions, and peppers, which we will mix with salt and paprika to taste. We also add a bit of finely chopped rosemary, which will enhance the flavor of the dish. The chopped vegetables are then evenly sprinkled over the meat.
To add a touch of flavor, we apply a layer of mustard on top of the meat and pour in one and a half cups of water, ensuring everything is well moistened. We cover the pan with a lid or parchment paper, and on top, we place aluminum foil, sealing it tightly to retain essential steam. The parchment paper serves as a barrier between the mustard and aluminum, preventing any unwanted reaction.
We preheat the grill to a medium-high temperature, and then we place the pan inside it. It is important to cover the handles with aluminum foil to protect them from heat. We let the meat cook for 3-4 hours, until a fork easily goes into it. At regular intervals, we lift the foil to check the water level in the pan, and if necessary, we add water to prevent the vegetables from burning.
Once the meat is cooked, we take it off the grill and place it on a platter, letting it rest. The leftover vegetables in the pan, now very cooked, are strained, and the juice obtained is reserved. In another pan, we add a bit of oil and cornstarch, which we will lightly sauté without frying. We then add a bottle of tomato broth and some of the strained liquid. We boil the mixture until it thickens, then remove it from the heat.
The cooked vegetables can be blended or pressed through a fine sieve. The resulting paste is added to the tomato sauce, and everything is allowed to come to a boil. If the sauce is too thick, we can add water. Finally, we strain the sauce through a very fine sieve to achieve a smooth texture. We serve the meat at room temperature, perhaps just a little warm, with a generous sauce on top and a side of boiled or mashed potatoes, for a truly delicious dish. This recipe is sure to become your family's favorite!
After washing the meat well, we will notice that it has a thick layer of fat on the top. Although this layer helps maintain the meat's juiciness during cooking, I decided to remove it for health reasons. After cleaning the brisket, we will generously coat it with the seasoning mix, using our hands to massage the meat and ensure an even coating.
Now we prepare a deeper pan, in which we place a rack. On this, we put a generous amount of lard or oil, and on top, we place the seasoned meat. Next, we clean and chop vegetables like carrots, onions, and peppers, which we will mix with salt and paprika to taste. We also add a bit of finely chopped rosemary, which will enhance the flavor of the dish. The chopped vegetables are then evenly sprinkled over the meat.
To add a touch of flavor, we apply a layer of mustard on top of the meat and pour in one and a half cups of water, ensuring everything is well moistened. We cover the pan with a lid or parchment paper, and on top, we place aluminum foil, sealing it tightly to retain essential steam. The parchment paper serves as a barrier between the mustard and aluminum, preventing any unwanted reaction.
We preheat the grill to a medium-high temperature, and then we place the pan inside it. It is important to cover the handles with aluminum foil to protect them from heat. We let the meat cook for 3-4 hours, until a fork easily goes into it. At regular intervals, we lift the foil to check the water level in the pan, and if necessary, we add water to prevent the vegetables from burning.
Once the meat is cooked, we take it off the grill and place it on a platter, letting it rest. The leftover vegetables in the pan, now very cooked, are strained, and the juice obtained is reserved. In another pan, we add a bit of oil and cornstarch, which we will lightly sauté without frying. We then add a bottle of tomato broth and some of the strained liquid. We boil the mixture until it thickens, then remove it from the heat.
The cooked vegetables can be blended or pressed through a fine sieve. The resulting paste is added to the tomato sauce, and everything is allowed to come to a boil. If the sauce is too thick, we can add water. Finally, we strain the sauce through a very fine sieve to achieve a smooth texture. We serve the meat at room temperature, perhaps just a little warm, with a generous sauce on top and a side of boiled or mashed potatoes, for a truly delicious dish. This recipe is sure to become your family's favorite!
Ingredients
a piece of beef breast approximately 1.5 kg salt, pepper, dried garlic, curry, dried chili all to taste 3 carrots, 1 stalk of celery 1 red onion 1 pepper rosemary to taste (or thyme or oregano) 1 teaspoon sweet paprika 3 tablespoons mustard oil or lard (I used coconut oil) tomato paste (preferably homemade but 3 canned can also be used) flour/cornstarch about 3-4 tablespoons (depending on how much sauce you want to make)