Sliced Brisket with Vegetables

Name: Sliced Brisket with Vegetables
Total time: 39 min
Yield: 10
Ingredients: 4 cloves garlic cloves (peeled and minced); 0.5 tsp kosher salt (plus more for seasoning); 4 sprigs fresh rosemary (finely chopped); 0.25 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; 2.25 cups canned, crushed Tomatoes; 1 handful parsley (finely chopped); 2 bay leaves

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Health Score:

90 / 100

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 39 min.

Ready in

Calories:

627

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

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

How healthy are the main ingredients?

Tomato olive oil garlic clove parsley rosemary salt

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Preparation steps

Preheat the oven to 325º F.

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.

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.

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.

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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