Brisket with Mustard, Vegetables, and Beef Broth
Soups • British
Description
Brisket with Mustard, Vegetables, and Beef Broth
Ingredients
- Celery stalk 3 pieces
- Carrot 2 pieces
- Onion 2 heads
- Beef chuck roast 5 lbs
- English Dry Mustard 1 tablespoon
- Olive Oil 0 fl oz
- Thyme 4 sprigs
- Bay leaf 2 pieces
- Green peppercorns 10 pieces
- Red Currant 1 piece
- Chard 3 pieces
- Kale 5 oz
- Cornichons 6 pieces
- Shallot 10 oz
- Carrot 10 pieces
- New Potatoes 15 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Chop the celery coarsely. Peel and chop the carrots coarsely, then peel and chop the onion coarsely.
Step 2
Season the beef well with salt and pepper and sprinkle with mustard powder. Pour 1 tablespoon of oil into a large skillet over medium-high heat.
Step 3
Place the beef in the skillet and sear for about 10 minutes, turning it with tongs to ensure it is browned all over. Add water to cover the beef.
Step 4
Tie the thyme and bay leaves into a bouquet garni and add to the skillet along with the peppercorns. Add the chopped celery, carrots, and onion. Bring to a boil, cover, reduce heat, and simmer for 4 hours.
Step 5
Cut the red cabbage into wedges, separate the leafy greens into leaves, and slice the cornichons lengthwise. Peel the shallot.
Step 6
After 3 hours and 30 minutes, add the potatoes, young carrots, and shallot. Cook for another 20 minutes. Add the cabbage and leafy greens during the last 10 minutes.
Step 7
When the meat is tender, remove it from the broth with tongs and slice it.
Step 8
Ladle the broth into bowls and serve the brisket and vegetables on a platter along with the sliced cornichons.
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